Line Cook (2025)

Stanmar Inc.; Torpoint; On-site; GBP 20,000 - 30,000; Full time

Job summary

A leading restaurant in Torpoint seeks dedicated hospitality staff to provide extraordinary dining experiences. Responsibilities include maintaining a clean workstation, preparing menu items, and ensuring guest satisfaction. Applicants should have strong interpersonal skills and the ability to work in a fast-paced environment. Full season availability from mid-December to July is required.

Qualifications

• Ability to obtain a USVI food handler card.
• Knowledge of safety procedures and safe food temperatures.

Responsibilities

• Maintain a clean, neat, and organized workstation.
• Follow opening and closing procedures each shift.
• Protect assets by avoiding food waste and spoilage.

Skills

Teamwork

Interpersonal skills

Calm demeanor

Education

High school diploma or GED

Job description

Our restaurant concept is built on providing signature dining experiences to our guests. We offer a stunning landscape and a warm, welcoming atmosphere with delicious contemporary food. Our service is genuine and welcoming, aiming to make our guests' experience memorable.

Job Objective

1. Provide an extraordinary hospitality experience to our guests.
2. Promote a professional, helpful, and courteous work environment.
3. Prepare, serve, and expedite all menu items to our guests.
4. Interact with all guests, employees, and purveyors in a professional and hospitable manner.
5. Possess a working knowledge of all cooking techniques.
6. Demonstrate the ability to follow recipes.
7. Have a working knowledge of all standard kitchen equipment.
8. Work well with all staff, management, and customers.

Policies

1. Ensure that the Alcohol Awareness program is strictly enforced.
2. Management should be involved in all guest and employee altercations.
3. All foods produced are accounted for using the POS system.
4. Follow and use all recipes.
5. Maintain all par levels and restocking procedures.
6. Report any situations involving illegal substances to management.
7. Comply with all rules and regulations of the Lovango resort and Beach Club Employee Handbook.
8. Harassment of any kind is not tolerated.
9. Adhere to and promote the Lovango Resort & Beach Club policies and procedures.

Responsibilities & Tasks

1. Maintain a clean, neat, and organized workstation.
2. Use proper ingredients, techniques, and plating for all menu items.
3. Follow opening and closing procedures each shift.
4. Adhere to par stocks and prep schedules daily and weekly.
5. Protect assets by avoiding food waste, spoilage, and overproduction.
6. Keep the kitchen and restaurant clean, neat, and orderly.

Fiscal Accountability

1. Ensure all foods are properly accounted for.
2. Follow all food & beverage control policies.
3. Be environmentally conscious by conserving electricity, water, paper, and natural gas, and recycling when possible.
4. Adhere to all food cost procedures.
5. Control waste and abuse of perishable items.
6. Properly care for all kitchen equipment, uniforms, and assets.
7. Report any suspicious activities to management.

Qualifications

1. Ability to obtain a USVI food handler card.
2. High school diploma or GED preferred.
3. Knowledge of safety procedures and safe food temperatures to prevent foodborne illness.
4. Ability to work as part of a team, collaborating on complex dishes.
5. Interpersonal skills to interact with waitstaff, dishwashers, management, and customers.
6. Calm demeanor to work in a high-stress, fast-paced environment.
7. Accountability for the quality of dishes prepared.
8. Ability to follow orders and recipes accurately.
9. Manual dexterity for handling tools and performing knife techniques.
10. Ability to stand for long periods, handle heat, and work shifts.

Please note our season runs from mid-December to the end of July. All employees must be available for the full season.