Our restaurant concept is built on providing signature dining experiences to our guests. Our restaurant provides not only a stunning landscape but a warm welcoming atmosphere with delicious contemporary food. Our service is genuine, welcoming, and we are here to make our guest experience memorable.
Job Objective
1. Provide an extraordinary hospitality experience to our guests.
2. Promotes a professional, helpful, and courteous work environment.
3. Prepare, serve, and expedite all menu items to our guests.
4. Interacts with all guests, employees, and purveyors in a professional and hospitable manner.
5. Possess a working knowledge of all cooking techniques.
6. Demonstrates the ability to follow recipes.
7. Working knowledge of all standard kitchen equipment.
8. Works well with all staff, management, and customers.
Policies
1. Ensures that Alcohol Awareness program is strictly enforced.
2. Management is to be involved in all guests and employee altercations.
3. All foods produced are accounted for using the POS system.
4. All recipes are used and followed.
5. Follows and maintains all par levels and restocking procedures.
6. All situations involving illegal substances need to be reported to management.
7. Complies with all rules and regulations of the Lovango Resort and Beach Club Employee Handbook.
8. Harassment of any type is not to be promoted or tolerated.
9. Adheres to and promotes the Lovango Resort & Beach Club policies and procedures.
Responsibilities & Tasks
1. Maintains a clean, neat, and well-organized workstation.
2. Ensures proper ingredients, techniques, and plating are used for all menu items.
3. Ensures opening and closing procedures are followed each shift.
4. Follows par stocks and prep schedules, daily and weekly.
5. Protects our assets by not wasting food, letting food spoil, not following recipes, or overproducing food.
6. Maintains a proactive approach to keeping the kitchen & restaurant clean, neat, and orderly.
Fiscal Accountability
1. Ensures all foods are accounted for.
2. Follows all food & beverage control policies.
3. Is environmentally conscious, i.e., conserves electricity, conserves water, conserves paper products, and conserves natural gas; recycles when possible.
4. Ensures all food cost procedures are adhered to.
5. Controls waste and abuse on all perishable items.
6. Protects through proper usage and care of all kitchen equipment, uniforms, and restaurant assets.
7. Reports to Management any suspicious activities.
Qualifications
1. Ability to obtain a local USVI food handler card.
2. High school diploma or general education degree (GED) preferred.
3. Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness.
4. Ability to work as part of a team, collaborating on complex dishes.
5. Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management, and sometimes customers.
6. Calm demeanor to work in a high-stress, fast-paced environment.
7. Accountability for the dishes they prepare measuring up to the expectations of management and customers alike.
8. Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant.
9. Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting, and dicing.
10. Ability to stand in one place for hours at a time, handle extreme heat, and work shifts.
Please note our season is from Mid December - End of July. All employees must be available for the full season.
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