CHEF DE PARTIE
We are looking for a talented Chef de Partie to join our team. In the heart of the North Otago countryside, we may seem like we are off the beaten track, but we are well and truly on the map. Our business is growing year on year and as a complex Riverstone is now a traveller’s destination, both national and international alike. Did we mention we also have a castle in the back paddock, another draw card for people walking through our doors.
Cuisine restaurant of the year in 2010, and first equal, best casual dining regional in 2011, we have made our mark and stayed in the top 100 restaurants in New Zealand year on year. We need someone who is passionate about food, service driven, calm, organized and can handle a service of 300+ customers in a busy lunch time.
As a restaurant we are focused on local, fresh, seasonal produce and our kitchen gardens pay homage to this. Our menus change weekly and sometimes even daily, dependent on the produce coming from the garden. We use a range of local suppliers both for our food and our drinks list. Our ethos is that everyone can and should eat well.
Reporting to the Head Chef and working closely with owner and chef Bevan Smith, this role will form a key part of our kitchen team. Ideally you will have been working in a commercial kitchen for at least 2 years, working in a fast-paced environment.
From you we want someone who has attention to detail. You will be a strong communicator who can manage your section and keep up without constant guidance. You will be proficient in food preparation, knife skills but also willing to learn from someone with experience, helping you grow further in your role. We want someone who is good-natured, always has a smile and is approachable and fun (like us). Initiative must be in your nature, so must mucking in with the daily grind, working alongside our staff at all levels and changing it up day to day within the kitchen.
From us you will have the opportunity to work with fresh produce from our kitchen gardens. Experience true paddock to plate cuisine. Work across a variety of sections and be part of a developing restaurant environment. Learn from experienced chefs, who have can help develop your knowledge and skills.
We believe that work life balance is important and offer regular time off. However, we are open 7 days a week, 9am-5pm and two nights for dinner service, so weekend work is required.
YOU WILL HAVE
2 years restaurant experience minimum.
You must be currently living in New Zealand and hold a current visa.
Good time-management skills, organisational skills and the ability to keep calm and in control during busy periods.
Oamaru and the Waitaki District is a thriving town and district to live in. We have a strong agricultural backbone within the area and a growing tourism market of both national and international visitors. Life here is quieter and simpler, with no traffic queues (unless the rugby or Elton John are playing in Dunedin), good house prices and an easy gateway to the south and Central Otago. There are amazing outdoor opportunities of biking tracks, fishing, hunting, jet boating, skiing and tramping to name a few, right on our doorstep. We have Dunedin an hour and half away, with the Forsyth Barr Stadium receiving international music stars and sporting events. Wanaka and Queenstown are only 3 hours away, perfect to head to on your days off if you wish, or just kick and back and make the most of the quiet and what Oamaru has to offer.
Business is thriving and post-Covid we are seeing a renewed surge in customers, which is a fantastic position to be in. This role would suit someone who has done their time in the big cities and is looking for a better work-life balance. Someone, who wants to put down some roots whilst still working in a restaurant that has energy with a highly-acclaimed reputation.
So, send us your CV and come and join our team. It will be a move you won’t regret!