DK Hospitality Limited, trading as The Empire 1950, is a well-established bar & restaurant in Lower Hutt, known for its inviting atmosphere, excellent service, and high-quality seasonal cuisine. We are currently seeking a dedicated Cook to join our dynamic kitchen team. The ideal candidate will be passionate about food, willing to learn, and committed to maintaining high standards while supporting daily kitchen operations and contributing positively to a team-focused environment.

 
 
 

POSITION SUMMARY

The Cook plays an important role in the daily operations of our kitchen. This position involves supporting the Head Chef and Sous Chef to ensure high-quality food preparation and presentation, helping to deliver an excellent dining experience for our customers.

REPORTS TO:

  • Head Chef

INTER-RELATIONSHIPS:

  • Sous Chef
  • Chef de Partie
  • Trainee / Apprentice
  • Steward / Kitchenhand

POSSIBLE INTERACTIONS:

  • Restaurant Manager / Front of House Supervisors
  • Front of House Staff
  • Accounts Department
  • Function Co-ordinator

 

PRIMARY FUNCTION

To manage the operation of the kitchen following the Head Chef and Sous Chef’s guidance ensuring maximum quality in order to satisfy customer expectations.

 

DUTIES AND RESPONSIBILITIES

  • Stay calm and focused under pressure while adapting to kitchen demands
  • Use strong culinary skills to prepare creative and consistent dishes
  • Apply excellent knowledge of food safety, hygiene, and quality control standards
  • Follow recipes and proportions strictly for consistency and cost control
  • Assist with leading, motivating, and developing the kitchen team
  • Communicate clearly and solve problems efficiently
  • Maintain kitchen policies for health, safety, and hygiene
  • Ensure equipment and work environments are clean and operational
  • Identify and report hazards that may affect work conditions
  • Maintain inventory and order supplies as needed
  • Communicate and collaborate with support staff
  • Uphold team morale and maintain good relationships with front of house staff
  • Attend kitchen meetings and contribute in menu planning
  • Perform other reasonable duties as requested by the Executive Chef, Head Chef, or Sous Chef

 

PREFERRED COMPETENCIES

Technical:

  • Knowledge of cooking methods, ingredients, and equipment
  • Ability to multitask and perform under pressure
  • Understanding of best cooking practices
  • Computer skills: Microsoft Office, restaurant management software
  • Basic budgeting and menu costing knowledge

Personal:

  • Creative mindset and passion for food
  • Excellent communication skills
  • Strong team spirit and a positive attitude
  • Reliable, flexible, and able to adapt to change
  • Willingness to learn and grow in a professional kitchen environment

 

WHAT WE OFFER:

  • Competitive pay between $28–$35 per hour
  • Meals during shifts
  • Career progression opportunities
  • Supportive training and team environment
  • A vibrant workplace that values talent and dedication
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Employer Questions

Your application will include the following question(s):

  • Which of the following statements best describes your right to work in New Zealand?
  • Are you willing to undergo a pre-employment medical check?
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