Sous Chef, Senior Chef de Parties, Bartenders, Servers & Cellar Door Assistants

Hospitality · Waiheke Island, Auckland, New Zealand · Full-Time · $25 - $35/hr

Sous Chefs, Senior Chef de Parties, Bartenders, Servers and Cellar Door Assistants are wanted by a leading hospitality destination in New Zealand. Experienced culinary and hospitality people will join its restaurant, bar and guest-service operations, in a professional setting where quality, teamwork and continuous development matter.

Make your application plain: the places you have worked, the duties you carried out and the skills you gained. Candidates with a solid employment record and evidence to back it up are encouraged to apply, and experience, qualifications and practical capability are all weighed.

On offer: competitive remuneration, structured training, career progression opportunities, regular rostered shifts and staff accommodation options where available. Never pay anyone for a job offer.

Key Responsibilities

Servers – follow the venue's set order of service: welcome guests, provide attentive table service, serve food and beverages professionally and keep an eye on guest needs for the whole visit
Servers – know the menus and drinks offerings in detail, describe dishes and ingredients accurately and recommend suitable additional offerings
Servers – report service problems to the Duty Manager, coordinate closely with kitchen, bar and front-of-house staff, handle payments accurately, keep tables clean and organised, carry out daily and weekly cleaning and stick to responsible alcohol service procedures
Bartender – open the bar ready for service, close down with end-of-shift procedures, keep bar facilities presentable and clean, and carry out cleaning and refrigeration temperature checks
Bartender – mix cocktails to the required standard, pour wine and beer, make coffee to standard where required and get drinks to guests quickly and professionally
Bartender – manage bar stock levels, take part in stock counts and keg changes, flag any shortages, take payments accurately, deal with customer questions professionally, pass complaints or concerns to the Duty Manager and keep service guest-focused
Cellar Door Assistants – greet visitors and lead wine tastings, private and group sessions included, and help with tours and special guest experiences
Cellar Door Assistants – gain solid knowledge of the wines on offer, explain them and the tasting experiences with confidence, answer customer enquiries, promote relevant products and venue experiences and work towards individual and team sales objectives
Cellar Door Assistants – set up the tasting area, handle opening and closing procedures, keep the guest area clean, restock products and displays, process payments accurately and keep every guest experience professional and engaging
Sous Chef – back the Head Chef on daily kitchen management and help run the overall kitchen operation, leading and coordinating staff through service and promoting professional conduct and positive teamwork
Sous Chef – organise and manage an allocated section, coordinate mise en place and shift preparation, hand over clearly between shifts and send out menu items that meet established standards, while training junior chefs and putting forward ideas for new dishes and the menu
Sous Chef – track stock and ingredient usage, assist with food costing and inventory management, manage ordering for the assigned section, carry out temperature monitoring and other compliance checks, uphold food safety and workplace health and safety standards and keep the workstation clean and efficient
Senior Chef de Partie – run an assigned kitchen section, complete mise en place before service, prepare and execute dishes to menu specifications and handle the workload efficiently in busy periods
Senior Chef de Partie – work hand in hand with the Head Chef and Sous Chefs, communicate clearly with the wider kitchen team, keep shift handover information accurate, support less experienced team members and assist with training, skills development and dish preparation and development
Senior Chef de Partie – monitor stock and ingredient requirements, assist with ordering and inventory, maintain food hygiene and safety standards, complete required compliance procedures and keep the section clean and organised

Requirements & Eligibility

Every role – a verifiable employment history and supporting evidence of relevant experience and skills (plus qualifications for the chef positions), along with eligibility for New Zealand employment and applicable sponsorship requirements
Sous Chef – at least 3 years in a similar senior kitchen role, demonstrated kitchen leadership and a track record of managing a kitchen section
Sous Chef – relevant culinary qualification or equivalent practical experience, strong understanding of professional food preparation and service, and knowledge of food safety and workplace health and safety
Sous Chef – strong communication and organisational skills, and the ability to train and support junior team members and to work effectively under pressure
Senior Chef de Partie – at least 3 years of relevant professional kitchen experience and a relevant culinary qualification or equivalent practical experience
Senior Chef de Partie – demonstrated ability to manage a kitchen section, strong menu preparation and execution skills, knowledge of food safety and hygiene standards and a history of supporting junior kitchen staff
Senior Chef de Partie – good communication and teamwork, strong time management and the ability to work efficiently during busy service
Bartender – at least 1 year of relevant bartending experience, time in a professional bar environment, and practical knowledge of cocktails, wine and beer and of responsible alcohol service; barista skills are an advantage
Bartender – strong customer service, good communication and interpersonal skills, accurate payment processing and the ability to work efficiently in a busy hospitality setting
Servers – at least 1 year of relevant hospitality experience, a background in professional food and beverage service and good knowledge of hospitality service standards
Servers – strong customer service, interpersonal and teamwork skills, confidence communicating menu information, a professional and welcoming manner, good time management and the ability to maintain service quality during busy periods
Cellar Door Assistants – at least 1 year of relevant hospitality, wine or customer service experience, strong communication and guest engagement skills and a professional customer service approach
Cellar Door Assistants – able to learn and explain product information, confident running tastings and interacting with guests, good sales and product knowledge skills, accurate payment handling and the ability to work towards individual and team targets

Apply: [email protected] · WhatsApp