The Invercargill Licensing Trust (ILT) is a high performing community owned organisation with a clear purpose – to create and contribute to a vibrant Invercargill.
ILT operates 23 businesses across Invercargill. It employs over 700 staff and has a rich heritage of investing in leading edge hospitality facilities and funding significant community projects through its distribution of profits to over 400 community organisations each year.
Applicants will demonstrate the following attributes:
A professional appearance with a positive attitude, adaptability, and flexibility.
At least 3 years of previous chef experience
Qualification is preferred but not essential
Good cooking techniques and procedures.
High expectations for consistency and quality of all food
Ability to work well under pressure
Community-focused with a passion for people and the community
A true team player with great communication skills and a can-do attitude.
Ability to lead and mentor the kitchen team
This is a full-time permanent role, working for a minimum of 30 hours per week with a 7-day rotating roster as required. This role will be paid the minimum hourly rate starting at $31.66 per hour with the maximum starting rate being $32.50 per hour. The pay rate will be based on suitable experience. Head Chefs will be based in Invercargill.
This is an opportunity to further your career within a large professionally led organisation that delivers tangible outcomes to the community.
WHY THIS ROLE EXISTS
This role exists to lead the creation and delivery of exceptional, high-quality, and innovative dishes that are contemporary and relevant. You will also be responsible for managing all kitchen operations to ensure seamless service.
WHAT YOU WILL DO
Reporting directly to the Manager, you will take on a key leadership role within the business. You'll be responsible for curating menus, guiding a high-performance team, overseeing exceptional service, and showcasing the best of Southland's local produce. Your focus will be on creating innovative, high-quality dishes that are cost-effective, all while ensuring an outstanding guest experience.
KEY DUTIES
Develop seasonal menus that reflect the business theme and customer preferences, adjusting based on feedback and trends.
Manage daily kitchen operations, ensuring efficient food preparation, and adherence to quality standards.
Supervise and train kitchen staff, including hiring, rostering, and performance management.
Monitor and control food stock, placing orders and managing inventory to minimise waste and optimise costs.
Ensure all food is prepared and presented according to established quality and safety standards, in compliance with New Zealand regulations.
Organise staff rosters to optimise efficiency and control wage costs.
Ensure leave balances of kitchen staff are managed.
Conduct regular checks on ingredients, ensuring freshness and quality including freezing and preserving foods.
Lead a positive kitchen culture, promoting teamwork, and providing continuous development opportunities for staff.
Maintain kitchen cleanliness, safety, and organization, implementing food safety protocols and managing audits.
Seek continuous improvement opportunities and facilitate process and operational improvement.
Participate in regular meetings to discuss sales performance, customer feedback, and operational improvements.
Implement and uphold procedures to ensure food safety, including proper storage, handling, and preparation practice.
In consultation with the Manager, recruit and employ staff.
Collaborate with management on budget preparation, forecasts, and operational improvements, attending meetings to review performance.
Complete responsibility for food safety audits and ensuring all documentation is completed and current.
Champion, comply and promote health, safety, and wellbeing within ILT.
YOU BRING TO THE ROLE
Proven leadership skills with demonstrated ability to articulate our vision and take people on a change journey.
Creative and innovative approach to menu design and food preparation.
Strong communication and interpersonal skills.
Head chef experience within large complex facilities is preferred but not essential.
Ability to handle pressure and adapt to changing situations.
Passion for food and creating high quality innovative guest experiences.
Ability to deliver an exceptional guest experience.
Good communicator who exhibits clear, verbal communication.
A "Lead by Example" attitude and ability to adopt a hands-on approach as and when required.
Superb time management and organisational skills.
Community focused with a passion for people and the community.
Ability to work collaboratively in a team environment.
Support ILT's key values of family, manaakitanga, trust, and excellence.
Please note we are recruiting on an ongoing basis and jobs may be filled at any time. If you are interested in any of our roles then do not hesitate to get your application in. The job advertisement is available from the 1st of November and will be closed on the 15th of November 2024.
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