Summary: Join a talented kitchen team as a Sous Chef, managing kitchen sections, ensuring high standards, fostering a positive environment, and assisting with various restaurant operations and staff development. Highlights: 1. Work alongside a talented, established and welcoming team 2. Foster a harmonious, inclusive and positive work environment 3. Assist Head Chef in staff training and development We have sous chef vacancies at Dockside Restaurant & Bar on Queens Wharf. We are open 365 days of the year for lunch and dinner (brunch on weekends) and you must be available to work days, nights and weekends. We offer a competitive hourly rate, staff discounts across our three venues, a friendly, inclusive and enjoyable working environment and you will work alongside a talented, established and welcoming team. This is a full-time permanent position with 30-45 hours rostered per week with a starting pay rate of $30 - $35 per hour. You must have cooking qualifications and a minimum of two years work experience. You must be a NZ citizen, NZ resident or hold a valid NZ work visa. We are an accredited employer. Your duties will include: Manage any section within the kitchen. Foster and encourage a harmonious, inclusive and positive work environment. Have excellent communication skills (verbal and writing) with the ability to communicate clearly, professionally and concisely with the kitchen, front of house and management teams. Maintain wage costs while ensuring service runs smoothly. Check and ‘polish’ dishes before they reach the pass. Ensure that dishes are prepared and cooked according to agreed standards and recipes. Ensure effective stock purchase, storage and rotation. Adhere to cleaning, maintenance and staff schedules. Fully understand the functional administration of the restaurant. Monitor all function run-sheets ensuring stock is ordered in a timely manner. Ensure all staff are taking their scheduled breaks. Ensure staff meals are on time with dietary requirements catered to. Maintain a detailed knowledge of all menus and be able to explain dishes and ingredients and be ready to cater for special requests wherever possible. Adhere to the Allergen Protocol and be able to quickly adapt dishes to remove or substitute allergen ingredients where possible. Ensure all policies, procedures, standards and guidelines are carefully adhered to. Ensure compliance with legal and house requirements for health and safety and food hygiene. Perform administrative tasks as will be communicated by superiors. Use HospoConnect and other approved online systems for ordering. Keep all working areas clean and tidy including dry-store, chillers, storage areas, and pass. Assist Head Chef in staff training and development. Complete the Food Control Plan daily, weekly and monthly tasks. Problem solve and provide effective solutions to any issues should they arise. Arrange for returns and credits of faulty stock or incorrect deliveries. Assist Head Chef with menu development including creating monthly specials. Report the need for maintenance to Head Chef / General Manager, or arrange repairs. General hospitality duties.
Trademe · HR
Trademe · HR
