Overview
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
* Provide an extraordinary hospitality experience to our guests.
* Promote a professional, helpful, and courteous work environment.
* Prepare, serve, and expedite all menu items to our guests.
* Interact with all guests, employees, and purveyors in a professional and hospitable manner.
* Possess a working knowledge of all cooking techniques.
* Demonstrate the ability to follow recipes.
* Have a working knowledge of all standard kitchen equipment.
* Work well with all staff, management, and customers.
Policies
* Ensure that the Alcohol Awareness program is strictly enforced.
* Management is to be involved in all guests and employee altercations.
* All foods produced are accounted for using the POS system.
* All recipes are used and followed.
* Follow and maintain all par levels and restocking procedures.
* All situations involving illegal substances need to be reported to management.
* Comply with all rules and regulations of the Lovango Resort and Beach Club Employee Handbook.
* Harassment of any type is not to be promoted or tolerated.
* Adhere to and promote the Lovango Resort & Beach Club policies and procedures.
Responsibilities
Responsibilities & Tasks
* Maintain a clean, neat, and well-organized workstation.
* Ensure proper ingredients, techniques, and plating are used for all menu items.
* Ensure opening and closing procedures are followed each shift.
* Follow par stocks and prep schedules, daily and weekly.
* Protect our assets by not wasting food, letting food spoil, not following recipes, or overproducing food.
* Maintain a proactive approach to keeping the kitchen & restaurant clean, neat, and orderly.
Fiscal Accountability
* Ensure all foods are accounted for.
* Follow all food & beverage control policies.
* Be environmentally conscious, i.e., conserve electricity, water, paper products, and natural gas; recycle when possible.
* Ensure all food cost procedures are adhered to.
* Control waste and abuse of all perishable items.
* Protect kitchen equipment, uniforms, and restaurant assets through proper usage and care.
* Report any suspicious activities to management.
Qualifications
Qualifications
* Ability to obtain a local USVI food handler card.
* High school diploma or general education degree (GED) preferred.
* Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness.
* Ability to work as part of a team, collaborating on complex dishes.
* Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management, and sometimes customers.
* Calm demeanor to work in a high-stress, fast-paced environment.
* Accountability for the dishes they prepare measuring up to the expectations of management and customers alike.
* Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant.
* Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting, and dicing.
* 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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