Chef de Partie & Sous Chef - New Craft Beer Bar & Eatery
Craft beer for the misfits and the maladjusted. Food to match.
A new craft beer bar and eatery is opening in Christchurch built around the award-winning Thief brewing range - bold, hoppy beers brewed in the Tai Tapu hills that pack an unapologetic punch. The restaurant is a sharing-plates venue with a produce-driven menu that changes with the micro-seasons.
They are looking for 2 experienced Chef de Partie and 1 Sous Chef to join them.
Minimum skills and experience:
- At least 5 years' experience in an à la carte restaurant kitchen, or equivalent experience
- Experience running a kitchen section
- Knowledge of food safety and kitchen health and safety standards
- Ability to train junior kitchen staff
Key tasks and responsibilities:
- Run a designated section of the kitchen
- Follow recipes and proportions for consistency, quality and cost control
- Prepare food and ingredients for menu items
- Support the Head Chef in running the kitchen
- Work with seasonal produce and adapt to frequent menu changes
- Train junior kitchen staff
- Follow food safety and health and safety policies
- Keep equipment and work areas operational, and report hazards to management
- Order and maintain inventory when requested
- Support staff, keep morale up, and maintain a good relationship with front of house
- Attend kitchen meetings
- Other reasonable duties requested by the Executive Chef or Head Chef
These are permanent, full-time roles. Minimum guaranteed hours are 30 per week, maximum 45 hours per week including any overtime, worked across a combination of weekdays and weekends.
Apply now via SEEK with your CV and Cover Letter.
Craft beer for the misfits and the maladjusted. Food to match.
A new craft beer bar and eatery is opening in Christchurch built around the award-winning Thief brewing range - bold, hoppy beers brewed in the Tai Tapu hills that pack an unapologetic punch. The restaurant is a sharing-plates venue with a produce-driven menu that changes with the micro-seasons.
They are looking for 2 experienced Chef de Partie and 1 Sous Chef to join them.
Minimum skills and experience:
- At least 5 years' experience in an à la carte restaurant kitchen, or equivalent experience
- Experience running a kitchen section
- Knowledge of food safety and kitchen health and safety standards
- Ability to train junior kitchen staff
Key tasks and responsibilities:
- Run a designated section of the kitchen
- Follow recipes and proportions for consistency, quality and cost control
- Prepare food and ingredients for menu items
- Support the Head Chef in running the kitchen
- Work with seasonal produce and adapt to frequent menu changes
- Train junior kitchen staff
- Follow food safety and health and safety policies
- Keep equipment and work areas operational, and report hazards to management
- Order and maintain inventory when requested
- Support staff, keep morale up, and maintain a good relationship with front of house
- Attend kitchen meetings
- Other reasonable duties requested by the Executive Chef or Head Chef
These are permanent, full-time roles. Minimum guaranteed hours are 30 per week, maximum 45 hours per week including any overtime, worked across a combination of weekdays and weekends.
Apply now via SEEK with your CV and Cover Letter.