Overview 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 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 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.