Line Cook (2027)

Our restaurant concept is built on providing signature dining experiences to our guest. 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.
• Promotes a professional, helpful, and courteous work environment.
• Prepare, serve, and expedite all menu items to our guests.
• Interacts with all guest, employees, and purveyors in a professional and hospitable manner.
• Posses a working knowledge of all cooking techniques.
• Demonstrates the ability to follow recipes.
• Working knowledge of all standard kitchen equipment.
• Works well with all staff, management, and customers.

Policies

• Ensures that 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.
• Follows and maintains all par levels and restocking procedures.
• All situations involving illegal substances needs to be reported to management.
• Complies 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.
• Adheres to and promotes the Lovango Resort & Beach Club policies and procedures

Responsibilities & Tasks

• →Maintains a clean, neat, and well-organized workstation.
• →Ensures proper ingredients, techniques and plating is used for all menu items.
• →Ensures opening and closing procedures are to be followed each shift.
• →Follows par stocks and prep schedules, daily and weekly.
• →Protects our assets by: not wasting food, letting food spoil, not following recipes or overproducing food.
• →Maintains a proactive approach to keeping the kitchen & restaurant clean, neat and orderly.

Fiscal Accountability

• →Ensures all foods are accounted for.
• →Follows all food & beverage control policies.
• →Is environmentally conscious i.e. conserves electricity, conserves water, conserves paper products, and conserves natural gas, recycle when possible.
• →Ensures all food cost procedures are adhered too.
• →Controls waste and abuse on all perishable items.
• →Protects thru proper usage and care all kitchen equipment, uniforms and restaurant assets.
• →Reports to Management any suspicious activities.

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.
• Must successfully pass background screening and complete the federally mandated I-9 Form.

Please note our season is from Mid December - End of July. All employees must be available for the full season.