Line Cook

Job Description

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.

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.

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