NZSki – Sous Chef – The Remarkables

  • Company:
    NZSki
  • Location:
  • Salary:
    negotiable / month
  • Job type:
    Full-Time
  • Posted:
    12 hours ago
  • Category:

The Remarkables – Sous ChefSick of the mundane routine of a la carte cooking, up for a challenge? Come and work in the coolest kitchen in town and take your career to new heights in your kitchen at 1622m up our ski area!We are currently looking for a proactive and enthusiastic individual for the position of Sous Chef for our outlets at The Remarkables Ski Area for the winter season. This will be a challenge- and will give you a chance to shine and grow your career.Working closely with the Head Chef you will help manage all aspects of the kitchen and production areas, satellite food outlets and restaurants, staff canteen, children’s Kea Club and Skiwiland meals, kitchen staff and their development. In the Head Chef’s absence, you will be required to step up and take charge of the kitchen operations.About the roleAssists the Head Chef in all kitchen operations and with kitchen staff to ensure efficiencies and consistent, high-quality food products, which exceeds our guests’ expectations.Completes daily kitchen production requirements and is responsible for assigning and delegating the work of the foodservice personnel including the training of the kitchen staff in food preparation, customer service, food presentation, kitchen safety and sanitation.Provides team leadership, communication skills, training skills and knowledge of all kitchen related tasks, kitchen department organisational skills and knowledgeAn ability to motivate, inspire and influence the team in a highly diverse environmentMaintains the highest professional food quality and kitchen sanitation standardsTo champion the Food Safety Programme to all staff and be committed to creating a Health and Safety culture.Tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimise food costs; exercises portion control over all items served.Preparation of menu items and ski area cuisine adhering to company recipesStock control and planning for variances in trading, minimisation of wastageWorking with the Head Chef and Purchasing Manager to ensure adequate stock levels are maintainedServing meals to the public with a smile!Maintaining a clean and tidy kitchen at all times About YouMust hold London City & Guilds and/or National Certificate in Cookery Level 3-4At least 2 years in a kitchen supervisory role or as a senior chef de partie, and a minimum of 5 years cookery experienceExperience in high volume, multi-outlet catering in quick-service restaurants, hotels, restaurants or similar environmentsExperience in working to budgets and food cost marginsWork to Company Food Control Plan: Must be knowledgeable in all aspects of proper sanitation, health and safety standards for food storage, food preparation and kitchen safetyMust have experience training, directing and assigning kitchen staff duties.High energy levels, driven and motivated to make it happenStrong interpersonal and communication skillsEnjoy getting up early in the morning!Flexibility to adjust working practices in accordance with business levelsAn understanding that employment is subject to the vagaries of the weather and the hours of work cannot be guaranteedSkills and QualificationsMust hold London City & Guilds and/or National Certificate in Cookery Level 3-4