The Devon Hotel is now searching for a talented Sous Chef who has a passion for the industry, is results-driven, and takes ownership of the role.
This is a unique hands-on position working alongside our Head Chef to run our famous Marbles Buffet, as well as our very busy Conference Centre that routinely caters for banqueting to 400 guests.
Experience & Knowledge: An absolute minimum of 3 years experience in a similar sized operation.
Key Responsibilities: Consistently delivering exceptional food experiences for all our guests.
Administration and the control of costs, and effective stock ordering.
An understanding of creative menu development and costing.
A strong and in-depth understanding of food cost, wastage, budgeting, and staff management.
Thorough understanding of kitchen hygiene, environmental, and food safety standards.
Proven effective communication skills to inspire the kitchen team.
People management capabilities with the natural passion and desire to coach and mentor the team alongside the Head Chef.
Specific Requirements: Lead the kitchen in the Head Chef's absence to set the standards and ensure the highest standards are maintained.
Proven work-history in a large high-volume venue.
Exceptional organizational and guest service delivery skills.
Expansive knowledge of food preparation methods and food safety control procedures.
A stable demeanor that ensures a calm and effective team when under pressure.
Terms: Full-Time role based on a minimum 30 hour week, though the expectation is for 40 hours plus.
Role is based at the hotel in New Plymouth, own accommodation and transport required as not provided by the hotel.
Salary range is $55k-65k.
The Devon Hotel is an Immigration New Zealand accredited employer.
Employer Questions: How many years of people management experience do you have?
Which of the following statements best describes your right to work in New Zealand?
Do you have experience in administration?
How many years' experience do you have as a sous chef?
Do you have experience with menu planning & costing?
Have you worked in a role where you were responsible for stock control?
Do you have experience as a chef in a high volume restaurant?
What's your expected annual base salary?
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