Rush Cottage Limited t/a Black Barn.

We have an exciting opportunity for a Chef de Partie to join our team at one of New Zealand's most iconic restaurant wineries. 

You will be cooking on the larder section and learning to cook on the hot sections.

You will need to have experience cooking on all sections in the kitchen and have sound knowledge of meat and fish prep. You will be capable and confident in a busy kitchen.

This role requires a chef who is respectful to all members of staff and is strong in showcasing their skillset.

At Black Barn Bistro we cook classic food with a modern approach using many different techniques. We have a strong focus on organic produce and have several of our own gardeners and farmers supplying the restaurant weekly. 

We ferment, pickle, preserve and make our own vinegars for the restaurant and pride ourselves in the fact everything is made by hand in house. 

These roles are full time with a guaranteed minimum of 30 hours per week. We are open Wednesday to Sunday inclusive in the winter, in the Summer we are open Monday to Sunday inclusive. Your work hours will be from 9am to Midnight. Some public holidays required.

Responsibilities:

• All dishes are prepared to the Bistro's standard including ensuring consistency in quality and presentation

• Junior staff are mentored/instructed in garnishing, serving and the presentation of food

• Foodstuffs are used correctly and wastage is kept to a minimum

• Food safety standards and practices are consistently maintained across kitchen activities

• Supplies, equipment and work areas are routinely inspected to ensure health and safety as well as food safety standards are met

At Black Barn we offer

• Train under an award-winning chef

• A fair and respectful environment

• Benefits including discounts across the wider Black Barn company including the bistro, cellar door and kitchen store and limited comp concert tickets

• Minimal evening shifts

• Set days off

• Hourly wages

You will need

• A friendly and positive can-do attitude

• Minimum of 2 year's experience as a Chef OR a relevant level 4 qualification with 1 year post qualification experience as a Chef

• at least 1 year of your experience must be working as a Chef in fine dining establishments (hatted, Michelin star, haute cuisine) required

• Eagerness to learn and be the best you can be

• Willingness to help out on any section  

• Clean and tidy in all areas including self-presentation

• Ability to work alone on your section

• Always on time and ready before the start of your shift

You must have the right to work in New Zealand to be considered for this role.