Description

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.

Personal Conduct

• 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

Food Knowledge

• 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
• Ability to accurately prepare and plate all menu items at all stations including daily specials and desserts
• Demonstrate a good understanding of food safety standards

Responsibilities:

The incumbent is responsible for:

• Upon arrival, checking with the Executive Chef or Sous-Chef for scheduled events. Checking protein counts and pull what is needed; Beginning preparation of food items, as needed.
• Completing station set-up 15 to 30 minutes prior to the start of lunch or dinner service
• If station is completed earlier, helping other stations with set-up.
• As lunch or dinner service begins, retrieving orders (cold or hot) from the remote printers in the kitchen. Checking with server if any questions and prepare food accordingly.
• Supporting cost control efforts by anticipating customer volume based on prior history (month, day of week, holiday, weekends, etc.) and prepping the appropriate amount of food. - Checking with the Executive Chef or Sous Chef if you have any questions
• As necessary throughout the shift, retrieving items from in the walk-in and replenish and stock items. Updating the white board throughout your shift with items that appear to be low or out of stock.
• Maintaining a safe working environment for guests and employees by adhering to established company procedures and food industry regulations. Throughout the shift wiping down the station as time allows, watching for spills on the floor, etc.
• When working with temperature sensitive items, such as poultry, seafood, eggs, etc. placing the items in ice to maintain the appropriate temperature
• At the end of shift wiping down stations, properly date and label containers and return any items to the walk-in

Shift Close

• Clean the tops of all ovens and grills. Check kitchen machines and clean any that appear dirty.
• Demonstrate a willingness to assist with remaining cleaning duties per the closing checklist.
• Review and complete the check list, verify protein counts, pull proteins needed for the next day. Circle those items that need to be prepped for the next day’s service. Check with the Executive Chef or Sous-Chef before clocking out.
• Attend meetings as scheduled; actively participate in the Companies safety and customer service initiatives. Assist with other priorities at CIRS facilities as directed by the Executive Chef.

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

Benefits:

We offer a highly competitive salary with health, dental life, 401K Match, vacation and sick benefits for all Full Time regular positions. Both Full Time and Part Time positions receive discounts in F&B outlets in the company and discounted hotel rooms and activity tours.

Qualifications

Minimum Qualifications:

• Must have exceptional organizational skills
• Must possess attention to detail
• Must adhere to all company Health & Safety standards
• 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