Sous Chef & Chef de Partie

Dockside Restaurant & Bar on Queens Wharf in Wellington is looking for an experienced Sous Chef and Chef de Partie. We are predominately an a la carte restaurant, but also cater for larger groups, and specialise in seafood and dry-aged beef. We offer competitive remuneration; staff perks and a positive workplace where our team works together to enhance every diner’s experience. We are open seven days a week for lunch and dinner and brunch on the weekend. You will have some split shifts and you will need to be available to work weekends.

SOUS CHEF JOB DESCRIPTION Reporting to the Executive Chef, the successful Sous Chef will quickly amass an in-depth familiarity with the kitchen’s operations so that they may quickly and authoritatively delegate job tasks to staff. They must also be able to draw upon their experience as a culinary chef who has worked in many different roles and settings to effectively coach and mentor other staff.

Essentially, the Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.

The Sous Chef will also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their roles.

DUTIES & RESPONSIBILITIES o Leading service as required, monitoring the quality and quantity of food prepared and ensure all dishes are prepared per specification and served at the correct quality, portion size, and temperature

o Supervise kitchen staff to ensure proper activity, promote good team spirit and give appropriate support or guidance to members of kitchen when need arises

o Foster a climate of co-operation and respect between co-workers and resolve possible disputes within the kitchen and report to Executive Chef

o Approve and “polish” dishes before they reach the customer o Exceed customer’s expectation by encouraging and promoting a high level of service and attend to all complaints, inquiries, and requests by customers accordingly

o Responsible for the completion of CHOMP, kitchen cleaning schedules & staff timesheets o Perform administrative tasks as will be communicated by superiors o Ensure effective stock purchase, its receipt and storage o Keep all working areas clean and tidy including dry store, chillers storage areas, pass and shelving

o Assist Executive Chef in staff training and development o Assist Executive Chef with menu development including creating monthly specials o Report the need for maintenance to Executive Chef or General Manager, or arrange repairs

o General hospitality duties

The successful applicant will:

• have prior experience in a similar role
• be career driven and has a proven track record of reliability and consistency
• deliver a consistent product whilst managing a section of the kitchen
• be passionate about local produce and food trends
• problem solve effectively and enjoy being part of a motivated team
• be able to work unattended as well as with a team
• have a great attitude and strong work ethic

If this sounds like you, and you would like to join an awesome team apply now! Applicants for this position must have NZ residency, citizenship or a valid NZ work permit.

Chef de Partie position description on request. Essentially we are seeking a junior chef to train, develop and learn from an experienced leadership team.