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 and welcoming, and we are here to make our guest experience memorable.
Job Objective
1. Provide an extraordinary hospitality experience to our guests.
2. Promote a professional, helpful, and courteous work environment.
3. Prepare, serve, and expedite all menu items to our guests.
4. Interact with all guests, employees, and purveyors in a professional and hospitable manner.
5. Possess a working knowledge of all cooking techniques.
6. Demonstrate the ability to follow recipes.
7. Have working knowledge of all standard kitchen equipment.
8. Work well with all staff, management, and customers.
Policies
1. Ensure that the Alcohol Awareness program is strictly enforced.
2. Management is to be involved in all guest and employee altercations.
3. All foods produced are accounted for using the POS system.
4. All recipes are used and followed.
5. Follow and maintain all par levels and restocking procedures.
6. Report all situations involving illegal substances to management.
7. Comply 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. Adhere to and promote the Lovango Resort & Beach Club policies and procedures.
Responsibilities & Tasks
1. Maintain a clean, neat, and well-organized workstation.
2. Ensure proper ingredients, techniques, and plating are used for all menu items.
3. Follow opening and closing procedures for each shift.
4. Follow par stocks and prep schedules, daily and weekly.
5. Protect our assets by not wasting food, letting food spoil, not following recipes, or overproducing food.
6. Maintain a proactive approach to keeping the kitchen and restaurant clean, neat, and orderly.
Fiscal Accountability
1. Ensure all foods are accounted for.
2. Follow all food and beverage control policies.
3. Be environmentally conscious, i.e., conserve electricity, water, paper products, and natural gas, and recycle when possible.
4. Ensure all food cost procedures are adhered to.
5. Control waste and abuse of all perishable items.
6. Protect kitchen equipment, uniforms, and restaurant assets through proper usage and care.
7. Report any suspicious activities to management.
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 to the End of July. All employees must be available for the full season.
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