Wine Bar - Chef de Partie

Cellar Door 2019 Limited; Christchurch; On-site; NZD 52,000 - 68,000; Full time

Benefits offered by this job

Two staff meals a day

Staff beverage

Job summary

Cellar Door 2019 Limited in Christchurch is seeking an experienced Chef de Partie to join our award-winning kitchen team. You will contribute to a MICHELIN Selection and Cuisine One-Hat venue with a focus on quality and seasonal produce.

This role offers input into menu development, opportunities for training, and a supportive seven-day roster with 4–5 day weeks when possible. On-site work, two staff meals daily, and a staff beverage to finish each shift are provided.

Qualifications

• Must be a consistent team-player with a passion for good food.
• Experience with seasonal local produce preferred.
• Familiarity with French, Spanish and Italian cuisines preferred.

Responsibilities

• Assist in daily kitchen operations in a MICHELIN Selection venue.
• Help develop and update seasonal menus.
• Collaborate with a small team and participate in wine programme.

Skills

Team player

Seasonal produce

French cuisine

Spanish cuisine

Italian cuisine

Job description

Cellar Door 2019 Limited – Christchurch, South Island

Cellar Door is a busy, award-winning wine bar in the Christchurch Arts Centre.

We aim to provide an outstanding wine experience, featuring wine tasting flights alongside a large selection of fine local and international wine, craft beer, spirits, and an all-day menu of elegant, classical, wine-friendly dishes with a local flavour to match our ever-changing selection of wines.

We are looking for an experienced Chef de Partie to join our small team. Immediate start available.

This is an opportunity for an emerging professional to step into an established kitchen and have input into an MICHELIN Selection and Cuisine One-Hat venue with a focus on quality, with opportunities for training and advancement.

The successful applicant will be a consistent team-player, passionate about good food. Experience with seasonal local produce and French, Spanish and Italian cuisine is preferred, but there is opportunity for the right person to develop and learn in this role. We frequently change the menu utilising what's seasonal and available, and foster a creative environment in which all members of the team can adapt and feel comfortable providing their input and ideas.

Our busy times are nights and weekends on a 7-day roster, with a mix of day and night shifts. We firmly believe in work life balance, maintaining a roster of 4 or 5 day working weeks depending on need, with a full-time working week of 40-45 hours. Two staff meals a day and a staff beverage to finish are provided, as well as opportunities to participate in our wine programme and develop wine knowledge.

Applicants must be legally able to work in this job in New Zealand; and to present for an interview in Christchurch within a week of applying. A practical interview will be part of the process for selected applicants.