Joe's Garage Rolleston, is looking for a skilled Senior Chef to join our kitchen team. You’ll be responsible for managing the kitchen, preparing high-quality dishes, and maintaining food safety standards. The ideal candidates will have at least two years of relevant professional kitchen experience with strong culinary skills OR a relevant Level 4 tertiary qualification in Cookery or Hotel Management & Catering Technology or equivalent or higher.

 

SENIOR CHEF

 

REPORTS TO Head Chef/Cafe Manager/JGFS Exec Chef

INTER-RELATIONSHIPS

Head Chef/Sous Chef 

Commis Chef

Cook

Steward / Kitchenhand/ Kitchen Staff

POSSIBLE INTER-RELATIONSHIPS

Restaurant Manager / Front of House Supervisors

Front of House staff

To perform or assist with the following duties in absence of or alongside Head chef:

1. To maintain smooth, efficient, consistent and cost effective running of the kitchen in all areas including: food preparation and cooking, service, staff training, stock, cleaning and health and safety.

2.  To satisfy customers by ensuring they receive a flawless eating experience.

3. To operate in and maintain a clean, orderly and professional kitchen.

4. To maintain, read and remain familiar with the kitchen Bible and Operations Manual and to follow, and ensure staff follow, all procedures as specified in the Bible and Operations Manual.

DUTIES AND RESPONSIBILITIES

Leading Delegating & Managing Staff

  • Lead, supervise, and support all kitchen staff.
  • Provide guidance, coaching, and positive feedback.
  • Set a professional example and maintain service standards.
  • Ensure staff are aware of specials, menu changes, and cabinet food.
  • Monitor staff performance and ensure correct procedures are followed.
  • Build positive relationships between kitchen and front-of-house teams.
  • Create a positive team environment with high morale.
  • Communicate respectfully with all staff.
  • Ensure kitchen staff maintain a professional appearance.
  • Manage staff breaks and decide when staff can finish shifts.
  • Allocate workstations based on staff skills and abilities.
  • Ensure opening, closing, and cleaning procedures are completed.
  • Keep staff productive during quiet periods through preparation and cleaning.
  • Prevent alcohol consumption while staff are working.
  • Assist with recruitment, induction, and staff training.
  • Discuss staff performance with the Head Chef.
  • Communicate company updates to kitchen staff.
  • Coach underperforming staff and provide additional training.
  • Address minor misconduct and refer serious disciplinary matters to the Head Chef.

Food Preparation & Service

  • Portion food correctly.
  • Prepare, cook, and serve food to company standards.
  • Ensure meals are served within 15 minutes.
  • Monitor food quality, flavour, and freshness.
  • Minimise food waste and record wastage.
  • Receive and process food orders (dockets).
  • Prepare basic food items and plates.
  • Cook meat and hot food to required standards.
  • Assemble, garnish, and present meals professionally.
  • Inform front-of-house when meals are ready.
  • Complete food preparation and cleaning during quiet periods.

Stock & Administration

  • Maintain appropriate stock levels.
  • Ensure advertised products are available.
  • Complete supplier orders on time.
  • Train staff in ordering procedures.
  • Receive, check, and sign for deliveries.
  • Check deliveries against purchase orders.
  • Inspect stock for damage.
  • Resolve delivery errors promptly.
  • Label, date, and store deliveries correctly.
  • Monitor and rotate stock.
  • Keep food labelled, dated, and covered.
  • Keep fridges, freezers, and storage areas organised.
  • Assist with planning catering functions.
  • Complete weekly stocktakes.
  • Monitor food costs.
  • Record food wastage.

Staff Training

  • Lead and oversee staff training.
  • Develop training plans based on individual needs.
  • Pair new staff with experienced team members.
  • Monitor training progress.
  • Correct poor work habits.
  • Use training manuals, checklists, and company procedures.

  Presentation, Hygiene & Safety

  • Wear the correct uniform.
  • Maintain clean personal appearance and grooming.
  • Wear appropriate footwear.
  • Wash hands regularly.
  • Maintain food hygiene standards.
  • Follow environmental health requirements.
  • Identify and report workplace hazards.
  • Report accidents and incidents.

Self Development

  • Attend training courses.
  • Participate in staff meetings.
  • Attend franchise and in-house training.
  • Improve personal skills through feedback and development.

PREFERRED COMPETENCIES

TECHNICAL.

  •  A minimum of two years of relevant experience working in a professional kitchen.
  •  A Level 4 or higher qualification in Cookery/Hotel Management & Catering Technology or equivalent may substitute the above stated work experience requirements

Interpersonal & Leadership Skills:

  •  Creativity
  •  Communication skills (written and oral)
  •  Customer service skills
Employer Questions

Your application will include the following question(s):

  • Which of the following statements best describes your right to work in New Zealand?

  • How many years' experience do you have?


  • Do you have experience with menu planning & costing?

  • Have you worked in a role where you were responsible for stock control?


  • Do you have experience in training & managing kitchen staff?

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