Sous Chef (Sommelier and Chef Jobs: Restaurants)

  Behemoth Brewing Company Ltd

  Mount Eden, Auckland/Northland

PRIMARY FUNCTION

Assist the Executive Chef / Head Chef in the day to day running of an establishment’s kitchen and assume responsibility in the absence of the Executive Chef / Head Chef.

Collaborate with the Executive/ Head Chef on menu design, taking inspiration from South American Fair.

Maintain the operation and organisation of a designated part of the kitchen following the Executive Chef / Head Chef’s guideline - providing maximum quality whilst containing labour and costs.

KEY RESPONSIBILITIES

• Promote, work, and act in a manner consistent with the mission of Churly’s
• Assist the Executive Chef / Head Chef with menu planning as required.
• Ensure that recipes and proportions are strictly adhered to, to ensure consistency, quality, and cost control.
• Maintain intimate knowledge of our food and beverage offerings.
• Attend training sessions and greater Churly meetings.
• Impart knowledge, skills, and training to kitchen staff to ensure high standards
• Uphold morale in the kitchen.
• Ensure relationship between kitchen and front of house staff is of a high standard ESSENTIAL DUTIES AND RESPONSIBILITIES
• Manage staff rosters in conjunction with the Executive Chef / Head Chef.
• Spot check dishes as they leave the kitchen for establishment quality, presentation, and temperature.
• Follow set policies to maintain standards for food safety in all food preparation areas.
• Follow set policies to maintain standards for health & safety at work in all food preparation areas.
• Ensure all equipment and work environments are operational.
• Inform the designated management if any hazards are identified that may affect work conditions.
• Order and maintain inventory to ensure efficient operations.
• Communicate with and support staff.
• Manage kitchen meetings in conjunction with the Executive Chef / Head Chef
• Any other duties the Executive Chef / Head Chef may reasonably require.

PREFERRED COMPETENCIES

TECHNICAL

• New Zealand Certificate (Level 4) in Cookery, or equivalent
• A minimum of 2 years managing a kitchen.
• Food safety course within the past three years.
• Training skills
• Computer skills: Microsoft Office, restaurant management software
• POS Knowledge: Foundational knowledge of Bepoz and its application
• Budgeting and menu costing skills
• Organisational and time management skills
• Wine and food matching skills
• Extensive knowledge of Mexican and latin american cuisine
• Cocktail and beverage experience is a plus

INTERPERSONAL & PERSONAL SKILLS

• Creativity
• Excellent communication skills (written and oral)
• Customer service skills
• Motivational and leadership skills
• Ability to delegate, give and receive instructions
• Committed to team, establishment, and excellence
• Positive attitude
• Ability to work competently under pressure
• Reliable and flexible to change