Stanmar Inc.
Pastry Cook (2027)
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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 guests, 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.
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.
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Policies and Procedures
- 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 need 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.
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, recycles when possible.
- Ensures all food cost procedures are adhered to.
- Controls waste and abuse on all perishable items.
- Protects, through proper usage and care, all kitchen equipment, uniforms, and restaurant assets.
- Reports to Management any suspicious activities.
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Qualifications
- Six (6) months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club required.
- Must be able to stand, walk, lift, and bend for long periods of time.
- Must be a service-minded individual with a positive attitude who truly enjoys helping others.
- Successful applicant will pass pre-employment background check 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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