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Sous Chef (G373-18CA)

Commercial Operations, Finance and Technology

If you have experience as a professional chef in senior position, then this permanent full-time Sous Chef role is for you! This provides an ideal opportunity for you to further your kitchen management experience.

Location:Wellington
Term:Permanent
Grade:Catering & Hospitality Agreement
Salary:TBA
Applications close:11:45 p.m. on 24 October 2018

Position overview

Tussock Café is a vibrant café located at the heart of Massey University's Wellington campus, open from 8am – 4:30pm Monday to Friday. It also provides in-house catering for Massey events as well as private functions.

The Sous Chef position is a hands-on role, delivering quality food service. You will assist the Head Chef with menu preparation; costing & pricing; purchasing & stock control; maintenance of hygiene, health & safety standards; and step up to manage staff as and when required. Primarily Monday to Friday daytime shifts, with occasional weekend or evening work shifts.

To be successful in appointment to this role, you will have a minimum of 5 years’ kitchen experience and held a senior position.

Job description

Purpose statement

To help enhance the reputation of the Unit as a preferred dining and catering experience through the delivery of innovative cooking and food preparation that is of a consistently high standard and satisfies the various customer needs.
Act in the role of Head Chef during periods of their absence.

Responsible to

Head Chef

Key accountabilities

Quality Food Service Delivery: - Assists the Head Chef to ensure the delivery of high quality food service by undertaking the preparation, production and presentation of food products for the café, evening and daytime special functions, major weekend functions, including weddings. Provides excellence in all sections of food production.

Menu Preparation, Costing and Pricing: - Assists the Head Chef to develop innovative cuisine. Test and develop new product, and cost menus for special functions which will exceed customers’ expectation in terms of quality and variety. Prices are established that are in line with the Policy Food Costs and margins.

Purchasing and Stock Control: - Helps minimise and control the purchasing cost and consumption of food stocks and ingredients by assisting the Head Chef to plan and manage consumption and wastage within the established stock policy and plan. Assists in monthly stocktaking. Ensure systems are used when checking and signing for inwards goods.

Maintenance of Hygiene and Health & Safety Standards: - Helps to ensure that the kitchen and all its facilities, including floors, walls, cabinets, ovens, deep fryers, freezers, and other equipment and utensils, are maintained in a high state of cleanliness, so meeting industry and health & safety standards; maintaining OSH standards so ensuring staff safety at all times.

Similarly hygiene standards are adhered to in respect of food handling, storing, cooking and preparation for all food stocks and products.

Staff Supervision and Management: - Assist the Head Chef as required (especially in their absence), to supervise and manage the Kitchen brigade ensuring effective and efficient service delivery and standards at all times.
Ensure that staff are informed, motivated and contribute their best, so maximising their productivity.
This may be done by leading by example and providing a positive environment for coaching and developing staff so that they can achieve their goals.
When faced with any staffing issues consult senior management with a suggested course of action, prior to its implementation.
In the absence of the Head Chef take responsibility for the appropriate rostering of staff that keep the costs within the policy guidelines.

Person specification

Qualifications

• Experience as a professional chef in senior positions, with a formal qualification e.g. London and City and Guilds 706/1 and 706/2.
• Holds NZQA Food Safety 168

Experience

5 years minimum kitchen experience, and having previously held a senior position

Personal attributes and behaviours

• Capacity and willingness to work flexible hours on a rostered basis when required.
• Good organisational skills and the ability to meet tight deadlines as well as the capacity to work under pressure during busy times.
• A high level of personal presentation and hygiene is essential.

 

Massey Contact Centre Mon - Fri 8:30am to 4:30pm 0800 MASSEY (+64 6 350 5701) TXT 5222 contact@massey.ac.nz Web chat Staff Alumni News Māori @ Massey