We are looking for a passionate, experienced Sous Chef to join our team welcoming guests to our small, luxury Lodge.
Our ideal candidate is someone who is an advocate for showcasing the best of local fresh produce, using their creativity and food knowledge to impress our range of international guests.
This position is based in Kaikoura and is a full time, fixed term role with a guaranteed minimum of 30 hours per week, maximum 40 hours a week. Ideally an immediate start until April 2025, permanent role also considered for the right candidate. Our hourly rate starts from $32 / hour - up to $35 / hour dependent on experience.
Must be available to work rostered shifts covering evenings and weekends, within the opening hours of business (Mon- Sun, 6.30am- 11pm).
Our successful candidate will have:
* NZ Certificate (Level 3 or 4) in Cookery, or equivalent
* 2 or more years working in contemporary/ fine dining establishments
* At least 1 year of supervisory experience in a kitchen, ideally within a luxury hotel or restaurant environment
JOB DESCRIPTION
* Responsible for the daily operation and organisation of the service kitchen
* Taking responsibility for any issues arising during service, maintaining our high standards
* Covering any of the Head Chef’s duties in their absence
* Ensure that recipes and proportions are followed by the kitchen team; to ensure consistency, quality and cost control
* Impart knowledge, skills and training to kitchen staff to ensure our high standards are met
* Supervise all prep duties of the kitchen team, providing relevant feedback to ensure Lodge standards are met
* Manage rostering and weekly labour control in conjunction with the Head Chef
* Following all H & S guidelines and ensuring the team also follow these too
* Responsible for ensuring all department H & S records and checklists are completed daily
* Reporting any hazards and maintenance in a timely manner
* Working with the team to minimise wastage
* Completing stock counts/ ordering stock as instructed by the Head Chef
* Assisting the Head Chef in designing menus for the bar, restaurant and events
* Assist the Head Chef in analysing the success of dishes, including cost analysis
* To effectively communicate with the Front of House team, focusing on providing a great all-round customer experience
Ideal candidate will have:
* Passion for using fresh, local ingredients
* Professional approach
* Ability to work competently under pressure
* Organisational and time management skills
* Excellent attention to detail
* Motivational and leadership skills
* Business Acumen / awareness
* Budgeting and Costing skills
Staff accommodation may be available (subject to availability).
Your application will include the following questions:
Which of the following statements best describes your right to work in New Zealand?
How many years' experience do you have as a sous chef?
Do you have experience with menu planning & costing?
Have you worked in a role where you were responsible for stock control?
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