Sous Chef @ Trinity Wharf Tauranga

LOOKING FOR CHANGE? THIS COULD BE IT.

RELOCATION OPPORTUNITY IN THE BEAUTIFUL BAY OF PLENTY.

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COMPANY DESCRIPTION:

Trinity Wharf Tauranga is an over-water hotel, restaurant and events destination. It is owned by a local family whose dream was to highlight the spectacular beauty and spirit of the Tauranga harbour that is so integral to the Bay of Plenty lifestyle.  Built on three piers that stretch over the water’s edge, the hotel’s panoramic water views are framed by floor to ceiling glass that bring the tranquil elements of the outside world in. Whether for work or for play, our guests come to relax from the hustle and bustle of city life, and to soak up the relaxed, laid back atmosphere.

We have an exciting opportunity to be part of our kitchen team as a Sous Chef.

At Trinity Wharf, every employee contributes to a seamless and memorable guest experience. We are a highly collaborative team, who are passionate about hospitality and are proud of where we work. We believe that our uniquely close connection to the water makes us arguably one of the Bay’s best locations!

30-40 hours per week.

Rotating Roster.

KEY RESPONSIBILITIES:

• Alongside the Head Chef, plan menus and set prices, making adjustments as needed based on the availability of fresh, seasonal and local ingredients. Be mindful of health and dietary requirements.
• Complete weekly/monthly stock inventory and ensure stock rotation
• Inspect raw, cooked and presented food items to guarantee that the highest quality of products is prepared and served to our customers.
• Ensure whilst on shift the quality of food and overall presentation of dishes, ensuring all is consistent across restaurant service and banquets, regardless of who oversees food production on the day.
• Bring diverse and unique skills/techniques to the kitchen, to cover boutique breakfast and dinner options.
• Plan and execute multiple banquets, whilst ensuring continual food preparation for the restaurant; ensure that one does not supersede the other.
• Alongside the Head Chef, you are jointly responsible for the Food Control Plan for the hotel. Ensure that the food safety and hygiene regulations are adhered to, ensuring a clean and sanitary kitchen. Ensure pest prevention and controls. Manage temperature controls.
• Train all chefs and support staff within the kitchen environment.

(Full job descriptions available on request).

KEY REQUIREMENTS:

• Diverse skillset and experience across a wide range of restaurant types.
• Banqueting experience ideal.
• Relevant commercial cookery qualification.
• Food costing/budgeting and cost control experience.
• Demonstrated ability to lead, coach and inspire a team.
• A high level of energy and demonstrated flexibility in food preparation and presentation.
• Enthusiastic, self-motivated and highly organised.
• A passion for food and presentation.
• Excellent communication skills.
• Ability to work competently under pressure.
• Reliable & flexible to change.

BENEFITS:

• Free barista coffee per day.
• Free parking onsite.
• Employee discounts on hotel services and dining.
• 1 x night’s stay after 12 months of continuous employment
• Birthday leave, paid day off.

Only shortlisted applicants will be contacted.

Applicants for this position should have NZ residency or a valid NZ work visa.

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