Cook III in St. Thomas at Harborside Corporation
Job Description
Overview:
Bolongo Bay Beach Resort is located on the serene island of St. Thomas in the United States Virgin Islands and is a family-owned and managed beach resort nestled in a beautiful sandy bay along the Caribbean Sea. Known for our famous all-inclusive package, friendly hospitality, exciting experiences and one-of-a-kind guest amenities, there’s no better place to see life in the Virgin Islands than at Bolongo Bay. Our small, fun, lively and personable atmosphere allows us to offer guest and employee experience that is unlike any other big all-inclusive resort and it’s what makes us so unique and popular to this day. We are currently the only all-inclusive resort in the U.S. Virgin Islands.
Position Summary:
Cook III is a senior-level culinary position responsible for preparing and cooking food according to established recipes, quality standards, and food-safety procedures. Cook III may serve as a lead worker during assigned shifts, provide guidance to Cook I and Cook II employees, coordinate food preparation activities, and assist the Kitchen Supervisor with the efficient operation of the kitchen.
The Cook III is expected to demonstrate advanced cooking skills, sound judgment, reliability, and the ability to work independently while maintaining resort standards for food quality, sanitation, presentation, and guest service.
Duties & Responsibilities:
- Prepare and cook a variety of menu items according to established recipes and standards.
- Set up, operate, and maintain assigned kitchen stations and equipment.
- Ensure food is prepared in the proper quantities, temperatures, portions, and timeframes.
- Monitor food quality, taste, presentation, and consistency.
- Assist with breakfast, lunch, dinner, banquets, special events, and other resort food-service operations.
- Provide day-to-day guidance and directions to Cook I and Cook II employees as assigned.
- Assist with coordinating food preparation and kitchen activities during service.
- Follow all food-safety, sanitation, hygiene, and workplace safety requirements.
- Properly store, label, date, and rotate food products using FIFO procedures.
- Assist with inventory control and minimize food waste through proper preparation and portion control.
- Report food shortages, equipment problems, safety concerns, and operational issues to the Kitchen Supervisor.
- Maintain a clean, organized, and safe work area.
- Assist with training less-experienced kitchen employees in proper preparation, cooking, sanitation, and safety procedures.
- Provide professional and courteous service to guests and coworkers.
- Perform other related duties assigned by the Kitchen Supervisor or Food & Beverage management, Executive Chef or Sous Chef.
Skills & Abilities:
- Previous professional cooking experience in a restaurant, hotel, resort, or commercial kitchen.
- Food-safety certification preferred.
- Basic understanding of food preparation methods and kitchen operations.
- Ability to follow instructions and work under close supervision.
- Strong work ethic, reliability, and willingness to learn.
- Good organizational skills and attention to cleanliness.
- Ability to work flexible shifts, including weekends and holidays.
Education and Experience:
- High school diploma or equivalent preferred.
- Prior kitchen experience, helpful but not required training will be provided.
- Valid Food Handler’s Card or ability to obtain one before starting work.
Company Benefits:
- Medical Coverage (medical, dental, vision)
- Life Insurance
- Paid Time Off (vacation, bereavement, and holidays).
- 401K Match
- Hotel Discounts
- Meal Discounts
- Tuition Reimbursement
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