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Our Restaurant Concept
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.
- 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.
- Possess 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.
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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.
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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.
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