Job DetailsLevel ExperiencedJob Location TH - HARBOR REEF - HARBOR SANDS - TWO HARBORS, CARemote Type N / APosition Type SeasonalEducation Level UndisclosedSalary Range $15.
00 - $20.00 HourlyTravel Percentage NoneJob Shift AnyJob Category Restaurant - Food ServiceDescription
About the Company :
Catalina Island Company, the resort operator on Catalina Island, is located 22 miles off the coast of southern California and offers an abundance of amenities including Descanso Beach Club and Canyon, Island Spa Catalina, Pavilion Hotel, Avalon Grille, state-of-the-art beachfront conference and meeting space Catherine’s Terrace, as well as Banning House Lodge & Villas, Harbor Reef Restaurant and Harbor Sands in Two Harbors.
The Catalina Island Company boasts more than 25 activities and tours designed to introduce visitors to the island’s natural beauty and rich history including the Zip Line Eco Tour, East End Adventure, Undersea Expedition and many more.
We are committed to encouraging and developing our team in a world class environment and are continuously developing the products and services we offer to increase the standards on Catalina Island California’s Island Escape .
The Role :
The incumbent is responsible to consistently produce quality food according to established company and industry guidelines, while demonstrating exceptional customer service skills and continually looking for ways to enhance the customer’s overall experience.
Arrive to work as scheduled, in uniform and prepared to work. Clock-in and wash your hands.
Maintain the highest standards of personal and professional conduct with managers, coworkers and customers.
Comply with company policies and procedures at all times.
Demonstrate a fundamental respect for our diversity, treating each other and our customers with respect.
Demonstrate the behaviors and level of service appropriate with a fine dining restaurant.
Effectively handle customer requests and recognize when to refer a customer concern to a manager.
Demonstrate a willingness to assist other members of the team, as needed
Extensive knowledge of the lunch and dinner menus and daily specials
Ability to receive and interpret food orders through the Aloha system
Ability to consistently and accurately prepare customer food orders, in a timely manner
Ability to accurately prepare menu items following a printed recipe
Demonstrate a good understanding of food safety standards
The incumbent is responsible for :
Assisting in the daily kitchen operations of the restaurant to include, receiving food orders, food preparation, menu preparation, testing recipes, techniques for food preparation and participating in monthly inventory counts
Assisting with receiving food orders from suppliers and verify the items received against the invoice, noting any discrepancies.
Inspecting the quality of items being received, noting any problems with temperature or freshness. Notifying the Executive Chef or Chef de Cuisine of items missing from shipment, items received in error or quality concerns.
Making sure the items are stored in the assigned area and rotate existing inventory as needed.
At the beginning of each shift, reviewing the line checklist and assisting with pulling or preparing items, as needed.
Checking sauces and all ingredients for integrity. Notifying the Executive Chef or Chef de Cuisine of any specific concerns.
Monitoring food preparation at the Avalon Grille to ensure consistent preparation of high quality food products according to established food industry regulations and company policies and procedures, paying specific attention to preparation procedures and presentation standards.
In addition to working on the line as scheduled, provide support to all members of the kitchen staff, as needed.
As directed by the Executive Chef or Chef de Cuisine, monitoring service levels, customer satisfaction and adherence to company policies and procedures.
Supporting cost control efforts by anticipating customer volume based on current reservations and prior history (month, day of week, holiday weekends, etc.
and making certain the appropriate amount of food is prepped.
Maintaining ongoing communication with the kitchen staff to clearly communicate information or specific requirements for any scheduled events.
Based on the Banquet Event Orders (BEO) and event prep list assist in directing activities to prepare food.
Throughout the shift maintaining a safe working environment for guests and employees by adhering to established food industry regulations and company policies and procedures.
Making sure that stations are wiped down as time allows, watch for spills on the floor, etc. When working with temperature sensitive items, such as poultry, seafood and eggs place the items in ice to maintain the appropriate temperature.
Actively participate in the monthly safety meetings.
At the end of the shift overseeing and assisting with storing food items and cleaning the kitchen. Making sure that all items are properly labeled and dated.
Pulling proteins from the freezer for next day service.
As directed, assuming management responsibilities in the kitchen when the Executive Chef or Chef de Cuisine is off the property, following established food industry regulations and company policies and procedures.
Notifying management of any emergent issues that need to be addressed.
Participating in the monthly physical inventory counts at the Avalon Grille.
Assisting the Executive Chef and Chef de Cuisine in developing menu items for the restaurant or special events.
As directed, providing support at other venues for special events
Language Skills :
Ability to read, analyze and interpret general business periodicals, technical procedures, or governmental regulations. Ability to effectively present information and respond to questions from managers, clients, customers and the general public.
Ability to write reports, business correspondence and procedure manuals. Bilingual English / Spanish preferred.
Physical Requirements :
Must be able to stand and walk for extended periods of time
Must be able to balance, reach, bend, kneel and crouch
Requires visual acuity and ability to hear clearly to communicate with managers, coworkers and guests
Must have hand to finger dexterity to handle or feel objects, tools or controls
Must reach with hands and arms
Must be able to taste and smell
Must be able to lift 50 lbs. occasionally
Must be able to work outdoors in temperatures ranging 40-90 degrees Fahrenheit
Minimum Qualifications :
Must have exceptional organizational skills
Must possess attention to detail
Serve Safe Certificate
Education and / or Experience :
Two (2) year college or university program certificate; or
Two (2) to Four (4) years related experience and / or training in an upscale restaurant or luxury resort; or equivalent combination of education and experience