Senior Sous Chef
| Company | Joe's Garage New Plymouth |
| Location | New Plymouth, Taranaki |
| Pay & Benefits | Staff discount, training and growth opportunities |
| Listed | Mon 9 Nov, 10:53 pm |
| Type | Full time, Permanent |
Joe's Garage New Plymouth at 162 Devon Street East is a family and dog-friendly cafe, bar and restaurant, open seven days from breakfast through to dinner. We're looking for an experienced Senior Sous Chef to help lead our kitchen team.
On your shifts you'll run the kitchen, reporting to the Director. You'll plan prep, cook on the line and run the pass during service, supervise and coordinate our chefs and kitchen staff, and oversee the quality and presentation of every dish that leaves the kitchen. You'll induct and train new kitchen staff, demonstrate techniques, give feedback and make sure dietary and allergy orders are handled safely. You'll interview kitchen candidates, run their trial shifts and make hiring recommendations to the Director. You'll also develop and cost specials and set menus for events and larger groups, recommend their prices and help roll out menu changes. When needed, you'll also help front of house by running food and welcoming guests, so every guest feels welcome and valued.
You'll share responsibility for the kitchen's food safety, stock and food costs. That means running our Food Control Plan checks and records, enforcing food hygiene and safety regulations, ordering kitchen stock and working with our suppliers, checking deliveries against invoices, running stocktakes, managing food cost and wastage against our targets, and giving input to the kitchen budget. You'll also prepare the weekly kitchen roster and finalise it in consultation with the Cafe Manager and Director.
You'll need at least 3 years' experience in commercial kitchens, including at least 1 year as a senior chef de partie or in a higher supervisory kitchen role, such as sous chef. A relevant culinary certificate or diploma is preferred but not essential. You'll also need a good working knowledge of food safety, clear communication in English with the kitchen and front-of-house team (especially on allergy orders), availability for a rotating seven-day roster including early mornings, evenings, weekends and public holidays, and reliable transport for early starts and late finishes.
It's a permanent, full-time role with 35 hours a week guaranteed and extra hours by agreement up to 50 a week. Pay is $27 to $35 an hour depending on experience. You'll also get a staff discount, ongoing training and the chance to grow with a national franchise.
Apply with your CV and the names of two kitchen referees.
On your shifts you'll run the kitchen, reporting to the Director. You'll plan prep, cook on the line and run the pass during service, supervise and coordinate our chefs and kitchen staff, and oversee the quality and presentation of every dish that leaves the kitchen. You'll induct and train new kitchen staff, demonstrate techniques, give feedback and make sure dietary and allergy orders are handled safely. You'll interview kitchen candidates, run their trial shifts and make hiring recommendations to the Director. You'll also develop and cost specials and set menus for events and larger groups, recommend their prices and help roll out menu changes. When needed, you'll also help front of house by running food and welcoming guests, so every guest feels welcome and valued.
You'll share responsibility for the kitchen's food safety, stock and food costs. That means running our Food Control Plan checks and records, enforcing food hygiene and safety regulations, ordering kitchen stock and working with our suppliers, checking deliveries against invoices, running stocktakes, managing food cost and wastage against our targets, and giving input to the kitchen budget. You'll also prepare the weekly kitchen roster and finalise it in consultation with the Cafe Manager and Director.
You'll need at least 3 years' experience in commercial kitchens, including at least 1 year as a senior chef de partie or in a higher supervisory kitchen role, such as sous chef. A relevant culinary certificate or diploma is preferred but not essential. You'll also need a good working knowledge of food safety, clear communication in English with the kitchen and front-of-house team (especially on allergy orders), availability for a rotating seven-day roster including early mornings, evenings, weekends and public holidays, and reliable transport for early starts and late finishes.
It's a permanent, full-time role with 35 hours a week guaranteed and extra hours by agreement up to 50 a week. Pay is $27 to $35 an hour depending on experience. You'll also get a staff discount, ongoing training and the chance to grow with a national franchise.
Apply with your CV and the names of two kitchen referees.
