Job Description
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:
The Iggies- Cook I is responsible for preparing and cooking a variety of dishes according to established recipes and quality standards. This position ensures that all food served meets the resort’s high standards for presentation, flavor, and freshness while maintaining a clean, organized, and safe kitchen environment. As part of our culinary team, Cook I contribute to delivering exceptional dining experiences to our guests at our all-inclusive, family-owned resort.
Duties & Responsibilities:
- Prepare, season, and cook menu items following recipes, portion controls, and presentation standards.
- Assist in menu planning and suggest improvements based on guest preferences and seasonal availability.
- Operate and maintain kitchen equipment safely and efficiently.
- Monitor food quality during preparation and service, adjusting as needed.
- Ensure proper storage, labeling, and rotation of food items to maintain freshness.
- Maintain cleanliness and sanitation of work areas according to health and safety regulations.
- Assist with inventory control, including receiving and storing deliveries.
- Work closely with other kitchen staff to ensure timely and coordinated food service.
- Comply with resort policies, procedures, and standards of guest service.
- Perform other duties as assigned by the Executive Chef or Sous Chef.
Skills & Abilities:
- Knowledge of cooking techniques, kitchen equipment, and food safety standards.
- Strong attention to detail and ability to follow recipes accurately.
- Ability to work efficiently under pressure in a fast-paced environment.
- Good communication and teamwork skills.
- Flexibility to work various shifts, including mornings, evenings, weekends, and holidays.
Education & Experience:
- High school diploma or equivalent preferred.
- Formal culinary training or certificate is a plus.
- Minimum of 1 year of cooking experience in a hotel, resort, or high-volume restaurant setting.
- Valid Food Handler’s Card or ability to obtain one before starting work.
- Ability to stand for extended periods and perform light lifting.
- Availability to work overnight shifts, weekends, and holidays.
Company Benefits:
- Medical Coverage (medical, dental, vision)
- Life Insurance
- Paid Time Off (vacation, bereavement, and holidays).
- 401K Match
- Hotel Discounts
- Meal Discounts
- Tuition Reimbursement