Chef de Partie

Sherwood is a truly unique award winning restaurant and 78 room Eco Hotel situated in Queenstown central overlooking Lake Wakatipu. Sherwood holds a Qualmark gold award recognising the best sustainable tourism businesses in New Zealand and has Two Hats as per Cuisine Good Food Awards.

We are more than just a restaurant with a large kitchen garden attended to by a full time horticulturist which provides the focus for our hyper seasonal menus, served alongside a 100% natural wine program.

With a focus on sustainability, community programming, live music, function spaces as well as a 120 seater restaurant Sherwood is a large, dynamic operation.

An exciting opportunity has arisen for experienced Chefs de Partie to join our culinary team. Open for everything from breakfast, coffee, lunch, snacks & drinks through to full dinner service & many bespoke functions, Sherwood is a dynamic all-day eatery with many moving parts.

We are seeking an experienced and passionate chef to join the Sherwood team and help to develop and grow our unique offerings.

ABOUT YOU

• Proven experience as a Chef de Partie or a similar role in a similar venue or hotel
• A Professional Cookery Qualification may be accepted in lieu at the employer's discretion (depending on work experience gained while qualifying)
• An excellent understanding of Food Safety & following a Food Control Plan
• An understanding of stock control, purchasing
• The ability to work calmly & professionally under pressure
• You must have a love of excellent food & the drive to work with the team to deliver a consistently exceptional offering for our guests
• Excellent written and verbal communication skills
• Exceptional presentation skills,
• A ‘can do’ do attitude and the mind set to thrive in a busy, fast-paced environment with positivity & passion
• Problem solving skills, every day is different and you must have the skills and mind set to be able to tackle each day with drive & professionalism

THE ROLE/ EXPERIENCE & SKILLS REQUIRED
This is a full time role, minimum 30 hours per week, maximum 50 hours per week and a pay range of $28-$32 per hour.

• Responsibility for the effective operation of a designated section of the kitchen within rostered timeframes
• Adapt to and plan for fluctuation of business levels ensuring your

section is always clean, prepped and ready to meet business requirements

• Menu Innovation: Work closely with the sous chef and head chef to develop new dishes, create specials, and contribute to menu development."
• Ensure that recipes and proportions are strictly adhered to to ensure

consistency, quality & cost control and minimal wastage

• Ensure you are ready for each service and able to complete it quickly &

cleanly to company standards

• Complete thorough pack down after each service to ensure stock rotation, stock levels, ordering, cleanliness and compliance with Food Control Plan/ Chomp
• Follow set policies to maintain standards for food safety in all food preparation areas. Make sure CHOMP is complete & complied with
• Follow set policies to maintain standards for health & safety at work and in all food preparation areas
• Ensure your uniform is clean and complete at all times, maintain excellent grooming and hygiene
• Ensure all equipment and work environments are operational, inform Head Chef if any hazards are identified that may affect work conditions
• If requested order and maintain inventory to ensure efficient operations
• Communicate with and support staff
• Maintain positive relationship between kitchen and front of house staff

This is a fantastic opportunity to join one of the most progressive hospitality operations in the country and showcase your talents as both a chef & leader at the top of your game.