Line Cook (2025)

Stanmar Inc.; Torpoint; On-site; GBP 20,000 - 25,000; Full time

Job summary

A leading restaurant company is seeking dedicated staff to deliver extraordinary dining experiences. This role focuses on providing exceptional service, ensuring food quality, and maintaining a professional kitchen environment. Successful candidates will thrive in a fast-paced setting and contribute to a welcoming atmosphere for all guests. Candidates must be available for the entire season from mid-December to the end of July.

Qualifications

• Ability to obtain a local food handler card.
• Knowledge of safety procedures for food handling.
• Ability to work in a high-stress, fast-paced environment.

Responsibilities

• Provide extraordinary hospitality experience to guests.
• Maintain a clean and organized workstation.
• Ensure following of recipes and food safety standards.

Skills

Interpersonal skills

Teamwork

Manual dexterity

Calm demeanor

Education

High school diploma or GED preferred

Job description

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.
  
  
  

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