Job Description
Full job description
Wynyard Pavilion is on the lookout for a talented Junior Sous chef to join our family right on the waterfront.
We’re lucky to have a talented Head Chef, Tim Tierney, leading a passionate and skilled kitchen team. With a busy summer ahead full of exciting functions, events, and catering opportunities, no two days will be the same. This is a fantastic chance to learn and grow under an experienced Head Chef — all while enjoying stunning waterfront views and working alongside a great team.
Applicants must have either an open work visa, Residency or citizenship. We can not support anyone for a work visa in this role
Customer Service
Speak to customers in a courteous manner and attend to their needs promptly if and when required.
Ensure any food-related customer complaints are recorded via a customer complaint form and reported to the Head Chef.
Financial Management
Follows systems, policies and procedures relating to keeping costs under control, including but not limited to:
Portion control
Using and following recipes
Using set suppliers
Controlling waste
Receiving goods
Food Preparation
Follows relevant systems, policies and procedures relating to food production, including but not limited to:
Using and following recipes to prepare food
Using and following forecasting and production records to ensure portion control and prevention of waste
Serving food that is safe to eat
Maintaining the order and cleanliness of the kitchen’s facilities
General
Pitch in and help the rest of the team (BOH and FOH) as and where able - e.g. ensure cleaning is done, dishes etc.
Perform other duties as deemed necessary for the efficient running of the business.
Ensure confidentiality is maintained at all times, especially in relation to staff matters, financial information, supplier’s costs, and all other internal matters of a sensitive nature.
Communicate ideas and strategies to the Head Chef to constantly improve the operation and profitability of the business.
Review work procedures and operational problems to determine ways to improve service, performance, safety, or profitability.
Communicate with Head Chef, and attend regular meetings to communicate achievements of key operational targets, discuss any areas of concern, and make recommendations for improvement as relevant.
Clock in and out of every shift.
Ensure a high level of cleanliness and organisation at all times
Complete any other tasks as nominated by senior management to ensure the smooth and effective running of the business.
Health and Safety
Ensure that all equipment is being operated in a safe manner, immediately reporting any faulty equipment to Management.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance.
Comply with the businesses health and safety policies and procedures to maintain a safe workplace.
Have a full understanding of emergency and safety procedures, and ensure all staff are also aware of processes to follow in an emergency.
Have a full understanding of security procedures and ensure they are being followed by all staff.
Maintaining food control plan
People and Culture
Report any staff performance or conduct concerns, and the recommended resolution to the Head Chef.
Live by our mission, vision and values in your everyday work and conduct.
Lead by example and demonstrate appropriate conduct, professionalism, and performance that is expected in the business - reinforce a positive culture.
Communicate effectively, clearly and professionally with your customers and team at all times.
Supervises and trains any kitchen employees assigned
Professional Development
Take responsibility for instigating your own personal and professional development with support from the Head Chef.
Participate in and attend training that may benefit you in your role, and/or the company, e.g. in areas of Leadership, Employment Relations, or Food Safety and Occupational Health and Safety.
Stock Ordering / Management
Manage stock rotation and storage as per company policy.
Monitor and record chemical levels and use.
Knowledge and Experience
Experience with food preparation and professional kitchen operations.
Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximising the effective manufacture and distribution of goods. Knowledge and experience in the hospitality industry.
Basic Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Safety and Security — Knowledge of relevant equipment, policies, procedures.
Basic knowledge of and experience using the Microsoft Office Suite software.
Knowledge of food production techniques and equipment.
Knowledge of kitchen cleaning methods
Qualifications
NZ Register Diploma (ANZSCO Skill Level 2)
At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.
Skills and Abilities
Critical thinking - using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Demonstrated ability to plan, prioritise and organise work to achieve goals and meet deadlines, including dealing with competing demands and managing multiple projects and tasks.
Attention to detail —being careful about detail and thorough in completing work tasks.
Proven high level verbal and written communication skills – being able to clearly articulate information effectively.
Active listening skills - giving full attention to what other people are saying, taking time to understand the points being made, and asking questions as appropriate.
Establishing and maintaining interpersonal relationships — developing constructive and cooperative working relationships with others, and maintaining them over time.
Able to follow and adhere to cleaning standards and controls.
Ability to give and follow instructions (oral and written).
Measuring skills.
Use of a knife for food preparation and production purposes
Proven communication skills (verbal and written).
Accountability
Taking personal ownership of decisions, behaviour, and development, and being responsible for how these actions impact on the wider organisation.
Adaptability
Demonstrating a willingness to engage in a changing environment and being flexible and comfortable working with change.
Customer Driven
A commitment to understanding the needs and best interests of customers in order to provide outstanding customer service.
Effective Communication
Shares well thought out, concise and timely information with others using appropriate mediums.
Motivation and Drive
The determination to achieve goals and strive for excellence.
Problem Solving
Ability to apply a proactive and collaborative approach to problem-solving, partnering alongside others in the business to understand customer needs and identify solutions and alternatives to ensure best outcomes for the business and customer.
Teamwork
A desire to make a positive contribution to the team and willingness to collaborate effectively with others to achieve the objectives of the team.
Thinking Creativity
Developing, designing, or creating new ideas, relationships, systems, or products, including creative contributions.
If this sounds like you then please apply now and we'd love to have a chat with you.
Job Type: Full-time
Pay: From $32.00 per hour
Benefits:
Employee discount
Free drinks
Free food
Profit sharing
Ability to commute/relocate:
Auckland: Reliably commute or planning to relocate before starting work (Required)
Application Question(s):
Legal Right To Work In NZ?
Work Location: In person
