Sous Chef

Sous Chef

This is an excellent chance for you to leave the rat race and bring your superb chef skills to a highly respected restaurant in the Bay of Plenty region!

The Talisman Hotel in Katikati, Bay of Plenty (30 min from Tauranga) offers a delicious array of high-quality meals in our Bistro restaurant and beautiful summer Garden Bar. We pride ourselves on using only the freshest, locally sourced ingredients wherever possible.

We are looking for a Sous Chef to provide kitchen service working a variety of shifts (evenings, weekends and public holidays). You will be rostered on between Monday to Sunday 10am to 11pm. This is a permanent full-time position for one Sous Chef. This role will be a minimum of 40 hours each week and up to 55 hours per week maximum. Weekends and nights are a requirement and non-negotiable. Public holidays may also be required.

We are looking to hire a commendable Sous chef to manage our kitchen staff and to resolve kitchen issues swiftly. The chef will attract and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence, You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service. This role has a high level of control.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Responsibilities:

· Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

· Oversees and organizes kitchen stock and ingredients

· Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance

· Keeps cooking stations stocked, especially before and during prime operation hours trains new kitchen employees to restaurant and kitchen standards

· Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns

· Supervises all food preparation and presentation to ensure quality and restaurant standards

· Works with head chef to maintain kitchen organization, staff ability, and training opportunities

· Verifies that food storage units all meet standards and are consistently well managed

· Assists head chef with menu creation

· Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing co-ordinate pastry section, bring new ideas and execute recipes. Train other team members and make occasional cakes as requested.

Requirements:

At least 3 years of experience in a relevant role as either a senior-level CPD or Sous Chef previously.

Advanced knowledge of food professional principles and practices.

Proficient knowledge of human resources management.

Excellent knowledge of BOH systems, ordering and inventory.

Excellent communication skills.

Ability to meet deadlines.

Pay rate between $30-$32 per hour depending on experience.