About Us:

We are a busy suburban eatery & bar in Wellington; open seven days for breakfast, lunch and dinner. A fast paced, high quality café by day, and a humming bar/restaurant by night, there's everything on offer for the discerning foodie

Summary:

The Sous Chef is responsible for overseeing the cooking, production, and presentation of food in the kitchen. They work with the head chef to manage the kitchen staff, orders supplies and food items, and monitor food quality while adhering to health and safety regulations.

Responsibilities:

Oversee the kitchen staff and ensure the smooth running of the kitchen.
Assist the head chef in menu planning, creating new recipes, and developing innovative dishes.
Supervise the preparation, cooking, and presentation of food.
Monitor the quality of food and ensure that it meets the highest standards of taste, texture, and temperature.
Ensure that all kitchen equipment is clean, maintained, and in good working order.
Train and develop the kitchen staff on cooking techniques, preparation methods, and presentation standards.
Manage food inventory, control food waste, and order supplies as needed.
Maintain a safe and clean work environment, directing the kitchen team to comply with sanitation and health regulations.
Work with the head chef to create budgets and manage kitchen costs.
Assist with administrative tasks such as scheduling, timekeeping and managing kitchen staff performance.

Qualifications:

High school diploma or equivalent
Culinary degree or similar certification
Demonstrated experience as a chef
Experience in managing and developing staff in a kitchen environment
Ability to create, modify and critique recipes
Understanding of current culinary trends and techniques
Understanding of food and labor costs
Ability to work in a fast-paced environment
Excellent communication, leadership, and organization skills
Ability to work flexible schedules, including weekends and evenings if needed.

Park Kitchen

Company Overview