Pastry Cook (2026)

Our restaurant concept is built on providing signature dining experiences to our guest. Our restaurant provides not only a stunning landscape, but a warm welcoming atmosphere with delicious-contemporary food. Our service is genuine, welcoming and we are here to make our guest experience memorable.

Job Objective

• Provide an extraordinary hospitality experience to our guests.
• Promotes a professional, helpful, and courteous work environment.
• Prepare, serve, and expedite all menu items to our guests.
• Interacts with all guest, employees, and purveyors in a professional and hospitable manner.
• Posses a working knowledge of all cooking techniques.
• Demonstrates the ability to follow recipes.
• Working knowledge of all standard kitchen equipment.
• Works well with all staff, management, and customers.

Responsibilities & Tasks

• Maintains a clean, neat, and well-organized workstation.
• Ensures proper ingredients, techniques and plating is used for all menu items.
• Ensures opening and closing procedures are to be followed each shift.
• Follows par stocks and prep schedules, daily and weekly.
• Protects our assets by: not wasting food, letting food spoil, not following recipes or overproducing food.
• Maintains a proactive approach to keeping the kitchen & restaurant clean, neat and orderly.

Policies and Procedures

•  Ensures that Alcohol Awareness program is strictly enforced.
• Management is to be involved in all guests and employee altercations.
• All foods produced are accounted for using the POS system.
• All recipes are used and followed.
• Follows and maintains all par levels and restocking procedures.
• All situations involving illegal substances needs to be reported to management
• Complies with all rules and regulations of the Lovango resort and Beach Club Employee Handbook.
• Harassment of any type is not to be promoted or tolerated.
• Adheres to and promotes the Lovango Resort & Beach Club policies and procedures

Fiscal Accountability

• Ensures all foods are accounted for.
• Follows all food & beverage control policies.
• Is environmentally conscious i.e.: conserves electricity, conserves water, conserves paper products, and conserves natural gas, recycle when possible.
• Ensures all food cost procedures are adhered too.
• Controls waste and abuse on all perishable items.
• Protects thru proper usage and care all kitchen equipment, uniforms and restaurant assets.
• Reports to Management any suspicious activities.

Qualifications

• Six (6) months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club required.
• Must be able to stand, walk, lift and bend for long periods of time.
• Must be a service minded individual with a positive attitude who truly enjoys helping others
• Successful applicant will pass pre-employment background check and complete the federally mandated I-9 Form.

Please note our season is from Mid December - End of July. All employees must be available for the full season.