Sous Chef, Senior Chef de Parties, Bartenders, Servers & Cellar Door Assistants
Hospitality · Waiheke Island, Auckland, New Zealand · Full-Time · $25 - $35/hr
Kabayan, this one is for seasoned hospitality people. A top hospitality destination in New Zealand needs skilled kitchen and front-of-house professionals to work across its restaurant, its bar and its guest services.
There are openings in the kitchen for Sous Chefs and Senior Chef de Parties, behind the bar for Bartenders, on the floor for Servers, and at the cellar door for Cellar Door Assistants. Quality, teamwork and ongoing development are taken seriously here.
Present your work history as a clear story of the places you worked, the work you did and the skills you grew. If you have a strong employment record and proof of your experience, you are encouraged to apply, since experience, qualifications and hands-on ability are all looked at. The employer offers competitive pay, structured training, chances to progress, regular rostered shifts and, where available, staff accommodation options.
Key Responsibilities
- Sous Chef: be the Head Chef's right hand in managing the kitchen every day and in running the whole kitchen operation
- Sous Chef: take the lead on the kitchen team during service, keeping everyone coordinated, professional and working well together
- Sous Chef: run your own allocated section, plan the mise en place and prep for each shift, hand over clearly to the next shift and make sure every menu item meets the established standards
- Sous Chef: coach junior chefs as they train and develop, and bring your own ideas to new dishes and menu development
- Sous Chef: watch how stock and ingredients are being used, help out with inventory and food costing, take care of ordering for your section, and look after food safety, workplace health and safety, temperature monitoring, other compliance checks and a clean, efficient workstation
- Senior Chef de Partie: own an assigned kitchen section, get the mise en place done before service, then cook and send out dishes exactly as the menu specifies
- Senior Chef de Partie: keep in close contact with the Head Chef, the Sous Chefs and the rest of the kitchen crew, record accurate notes for shift handovers and handle your workload well when it gets busy
- Senior Chef de Partie: guide newer, less experienced cooks, take part in training and skills development, and help develop and prepare dishes
- Senior Chef de Partie: keep track of what stock and ingredients are needed, help with inventory and ordering, follow hygiene and food safety standards and the kitchen's compliance procedures, and keep your section tidy
- Bartender: get the bar ready before opening, close it properly at the end of each shift, keep the bar facilities spotless and presentable, and do the cleaning and fridge temperature checks
- Bartender: shake cocktails the way the standard requires, pour wine and beer, make coffee to standard when needed, and serve every drink quickly and professionally
- Bartender: keep the bar well stocked, join stock counts and change kegs, and let the team know when anything is running short
- Bartender: take guest payments without mistakes, answer questions from customers politely, pass complaints or concerns on to the Duty Manager and keep the bar service professional and centred on guests
- Servers: welcome each guest warmly, look after them with attentive table service, bring out food and drinks professionally and follow the venue's set order of service
- Servers: get to know the menus and drinks list inside out so you can describe each dish and its ingredients correctly and suggest suitable extras
- Servers: check on guests' needs from arrival to departure, tell the Duty Manager about any service issues and cooperate closely with the kitchen, bar and front-of-house crews
- Servers: keep your tables neat, do the daily and weekly cleaning, take payments accurately and follow the required steps for serving alcohol responsibly
- Cellar Door Assistants: greet visitors, host wine tastings (private and group ones too), talk guests through the wines and tasting experiences confidently and help with tours and special guest experiences
- Cellar Door Assistants: learn the available wines really well, recommend relevant products and venue experiences, answer enquiries from customers and do your part to reach individual and team sales objectives
- Cellar Door Assistants: set up the tasting space, look after opening and closing, keep the guest area clean, refill products and displays, take payments accurately and make every guest's visit professional and engaging
Requirements & Eligibility
- Sous Chef: you have spent at least 3 years in a comparable senior kitchen position, can show proven leadership in a kitchen and have run a kitchen section before
- Sous Chef: you hold a relevant culinary qualification (or have equivalent practical experience) and have a strong grasp of how professional food is prepared and served
- Sous Chef: you know food safety as well as workplace health and safety, and can train and support the junior members of the team
- Sous Chef: strong skills in communication and organisation, and you stay effective when under pressure
- Senior Chef de Partie: at least 3 years working in professional kitchens in a relevant capacity
- Senior Chef de Partie: you hold a relevant culinary qualification, or equivalent practical experience, and can show you are able to run a kitchen section
- Senior Chef de Partie: strong skills in preparing and executing menus, sound knowledge of hygiene and food safety standards, and a background in supporting junior kitchen staff
- Senior Chef de Partie: good at communicating and working as a team, strong at managing time, and efficient even during busy service
- Bartender: at least 1 year of relevant bartending experience, including work in a professional bar setting
- Bartender: hands-on knowledge of cocktails, wine and beer, and of serving alcohol responsibly; barista skills are an advantage
- Bartender: strong in customer service, good interpersonal and communication skills, accurate when handling customer payments and efficient in a busy hospitality setting
- Servers: at least 1 year of relevant hospitality experience, with a background in professional food and beverage service
- Servers: strong in customer service, with a good working knowledge of the standards of hospitality service and confidence when sharing menu information with guests
- Servers: a professional, welcoming manner, strong teamwork and interpersonal skills, good time management and the ability to keep service quality up when it gets busy
- Cellar Door Assistants: at least 1 year of relevant experience in hospitality, wine or customer service, plus a professional approach to customer service and strong skills in communicating and engaging with guests
- Cellar Door Assistants: able to pick up and explain product information, comfortable running tastings and chatting with guests, good product knowledge and sales skills, careful and accurate with payments, and able to work towards individual and team targets
- All positions: a work history that can be verified, and supporting evidence of your relevant skills and experience (plus your qualifications for the chef roles)
- All positions: eligible for New Zealand employment and applicable sponsorship requirements
Apply: Apply by email · WhatsApp
Visa guide: AEWV Guide for Filipino Workers