We are a family run business with over 65 years in the hospitality game. Our original restaurant is at the Paroa Hotel which is now into the third generation of our family, our café, restaurant and bar in the CBD is Sevenpenny and our newest addition cafe, restaurant and bar Thatcher & Small in Hokitika. Our websites can be found at and
We pride ourselves on the great reputation we have earned over the years, and are looking for someone motivated to join our team who can continue to build our reputation.
We are hiring Sous Chefs or Senior CDPs to join our teams, with an opportunity to work between miltiple sites for the right candidate. This role is responsible for planning and organizing the preparation of food menu and make sure the smooth daily operations of the kitchen. The ideal candidate will be able run a busy breakfast, lunch and dinner service, sometimes solo or as part of a team. We're looking for someone who loves pumping out the meals and can have a bit of a laugh too.
The successful applicant must;
Successful candidates should be able to work under pressure
Be able to work during weekends, shifting schedule and early morning or late-night shifts
Be able to maintain and adhere to food, safety, and hygiene standards.
Be a great team player
Exceptional listening skills and show initiative
Able to work alone or part of a team and capable of being in sole charge of service
Able to work efficiently and consistently and show pride in your dishes
Well presented, and able to communicate well with customers and other staff
Enthusiastic in coming up with new ideas for menus
Be looking for long-term job stability
Responsibilities include, but not limited to: Job Description
1. Plan, create and develop new menus to reflect customer demands and seasonal ingredients
available;
2. Assist in the planning of seasonal menus;
3. Monitor, manage the preparation, productions and presentation of all cooking processes;
4. Demonstrate culinary techniques and advise on cooking procedures to kitchen staffs;
5. Handle the budgeting in the kitchen – estimating ingredients and labour costs;
6. Take part in ordering supplies;
7. Prepare ingredients and cook food;
8. Communicate with director, other chefs and kitchen staffs in relation to any food preparation issues;
9. Liaise between kitchen staffs and serving staffs ensuring that a good working relationship is maintained;
10. Ensure the kitchen, including all equipment clean and tidy;
11. Adhere of hygiene, work and safety regulations;
12. Ensure all staffs comply with the occupational health and safety regulations of New Zealand;
13. Manage roasters and maintain kitchen staffing levels appropriate to business demands;
14. Train junior kitchen staff, and be actively involved in kitchen staff hiring, selection and training;
15. Ensure hygiene regulations are allowed when freezing and preserving foods.
Working in our new kitchens, you will share a mix of Breakfast, Lunch and Evening services. You must be motivated to contribute to the growth of our already reputable restaurants.
Accommodation can be provided if necessary.
Applicants must be able to drive a car and have a drivers licence.
The West Coast is a great place to live, and a lot of our chefs are finding that it enables them to save to purchase a house and set up a life, where houses are still affordable.
Please apply by sending your CV rather than phoning as we are often too busy for calls.
With your CV, please provide two relevant and recent referees.
Applicants for this position should have NZ residency or a valid NZ work visa. We are accredited employers and can offer assistance getting residency for the right person.
Requirements:
New Zealand Register Diploma OR at least three (3) years relevant work experience.
If this sounds like you and you would like to be part of our exciting team, please apply today.
If you are not New Zealand Citizen/Resident, please make sure to indicate your visa status.