About the role

Full time, Wednesday - Sunday, 7.30-4.30pm.

You'll report to our Kitchen Manager and be her right hand in the kitchen. Midweek you'll cook alongside her and our team. On weekends you'll run the kitchen, leading production and working with the team on shift that day - ensuring our high standards on taste and presentation are maintained!

Key responsibilities

• Run the kitchen on weekends: lead production, prep and packing, and make sure every order goes out on time and looking its best

• Cook alongside the Kitchen Manager midweek, learning our recipes, style and standards

• Lead and support the kitchen team on your shifts

• Help with prep lists, ordering and stock when needed

• Keep the kitchen clean, organised and compliant with our food control plan

• Deliver orders when needed (in the company vehicle)

• Bring ideas and energy as the business grows

About you

• Solid experience as a chef, ideally at sous chef or senior chef de partie level

• Catering or high-volume production experience is ideal

• You love fresh, seasonal, generous food and take pride in how it looks and tastes

• Your cooking naturally suits the Fork style (fresh, abundant, beautifully presented), or you're flexible enough to match it exactly

• Calm, organised and reliable, and confident running a shift on your own

• A team player who's warm, supportive and easy to work with

• Good knowledge of food safety

• Full, clean New Zealand driver's licence

• Excellent spoken and written English

• The right to work in New Zealand (we can't offer visa sponsorship)

About us

Fork Catering is a busy, growing catering company run from our production kitchen in Mt Albert. We cook fresh, generous, ingredient-led food for corporate clients, events, weddings and ongoing contracts, seven days a week. We're a friendly, supportive, close-knit team who care about great food and looking after each other.