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:
This person will assist in various areas of the kitchen doing prep, cooking on the hot line, reading ticket orders, following recipes and plating guidelines consistently, preparing all foods to the Island Company culinary standards and have the ability to maintain composure under stressful circumstances.
Responsibilities:
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Run the day to day operation of the assigned station.
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Prepare food items per guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards
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Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
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Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
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Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
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Check and complete mise en place and pars and set-up the station.
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Complete requisitions, obtain proper signatures and submit to the Purchasing department.
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Communicate with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages.
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Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
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Maintain a good working relationship with other employees.
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Store items properly at the end of the shift.
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Ensure a clean, neat and organized work area.
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Handle and report any accident immediately, no matter how minor.
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Conduct oneself in a professional manner at all times to reflect the high standards of the Resort outlet.
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Follow all guidelines for timely food service to guests.
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Maintain food service sanitation certification and use all learned standards within the kitchen.
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Maintain knowledge of the kitchen, daily events, safety and service standards.
