Sous Chef – The Glass Goose, Auckland CBD | $35–40/hr
Selling points
$35–40/hr, 35–45 hours per week, permanent full-time
Two consecutive days off every week
Mentoring from one of New Zealand's most respected chefs
The Role
Run the kitchen alongside our Head Chef at The Glass Goose, and lead it when they're off. You'll set the standard on the pass, develop our team, and help shape the menu.
Your main responsibilities include:
Running the kitchen in the Head Chef's absence: service, standards and team
Prep management: assigning prep to the team and prioritising it so everything is prepped and portioned before service
Completing ordering and stocktaking to plan and manage food costs
Monitoring the quality of dishes at all stages of preparation and presentation
Preparing and cooking food to a consistently high standard
Demonstrating techniques and advising on cooking procedures; training our CDPs and commis
Contributing dishes: strong ideas make the menu
Upholding the Food Control Plan and kitchen cleaning standards
Clear communication between the kitchen, front of house and head office
For visa applicants: this role will be an average of at least 30 hours per week, with a maximum of 60 hours per week
Hours and pay
$35–40 per hour, depending on experience
Full-time: an average of 35–45 hours per week
Two consecutive days off every week
What we offer
A clear skills ladder from Sous to Head Chef, reviewed every 4 months, with pay tied to your level
Mentoring from one of New Zealand's most respected chefs
Open book management: learn the financial skills you need to run a kitchen, or own a business
Opportunities to work across our venues in Auckland, Christchurch and Dunedin
Staff discounts at every site
Skills and experience
Proven experience leading in a fast-paced, high-quality kitchen
Strong culinary and leadership skills
Excellent communication with kitchen and front of house
A genuine passion for food and hospitality
NZ Register Diploma (ANZSCO Skill Level 2) and/or at least three years of relevant experience
The Kitchen
The Glass Goose sits at the top of a hidden staircase off Federal Street: a garden glasshouse with Sky Tower views. Our menu is modern bistro cooking: good Kiwi produce, done properly. Think Mt Cook salmon pastrami, Hawke's Bay lamb rump, Black Angus bavette, oysters Kilpatrick and cauliflower cacio e pepe, served as snacks, boards and mains from lunch until late.
Our Story
Cook Brothers Hospitality Group started in 2004. We run venues across Auckland, Christchurch and Dunedin, including Michelin Guide-listed Bessie.
How we hire: interview, then a paid practical trial with our Head Chef.
Applications close 30 October.
glassgoose.co.nz | cookbrothersbars.co.nz