Wild Earth Wines

  • Restaurant positions available

    We're hiring!

    Wild Earth Restaurant and Cellar Door at Goldfields Mining Centre provides a truly unique dining experience, showcasing fresh New Zealand cuisine paired with award winning wines. Set in a spectacular location on the banks of the Kawarau River near to Cromwell. The business also has a busy off-site catering department that provides barrel cuisine for many events throughout the region and the country.

    We are looking for people to join our enthusiastic and talented team. The positions available will be attractive to people who relish the challenge of developing their skills in a distinctive and dynamic environment. Roles exist within the day to day operations of the restaurant and at our off-site catering events.

    Wild Earth Restaurant and Catering Company is looking for self-motivated and well-organised customer service staff and kitchen professionals to join both their restaurant team at Goldfields Mining Centre and our catering team working in a variety of locations throughout the region.

    All Wild Earth menus highlight natural New Zealand cuisine cooked in the unique Wild Earth Wine Barrel Cookers and the Cellar Door stocks a selection of premium award winning wines.

    We have full time, part time and casual positions available as:

    1. Sous chef
    2. Chef de Partie
    3. Restaurant Supervisor
    4. Wait Staff
    5. Kitchen assistants

     

    All these positions require

    • Strong customer service and people skills
    • A full driver's license and your own reliable vehicle
    • The right to work in New Zealand
    • The Restaurant Supervisor position – we would like someone with ideally 6-12 months experience in a similar role.

    These roles will suit people who can be flexible with working hours, have a hard work ethic and a passion for delivering fantastic customer service. In return, we offer competitive rates of pay and a unique working environment!

    So, if you are a team player, motivated and believe you are a fit for one of these positions, we would like to hear from you.

    All applications should include a cover letter and CV, please make sure your cover letter is specific about your experience and what you are looking for now. Only applicants with current working visa or permanent residents of NZ will be considered for these positions.

    Please send all applications to accounts@wildearthwines.co.nz

     

    1. SOUS CHEF

    OVERALL OBJECTIVE: To oversee and direct all aspects of the kitchen operation in the absence of the Head Chef, to ensure the efficient preparation and exceptional presentation of food for the restaurant and catering patrons. To set an example of professional leadership to all the staff engaged in the preparation of menus, ensuring food is presented to the expected consistently high-quality standard, on time and within budget.

    Tasks

    Financial:

    • Assist with maintaining food costs at between 26-29% of food turn over
    • Assist head chef to cost all new restaurant and catering menus to meet budget
    • Maintain procedures to ensure all work is done within budget.

     

    Menus:

    • Responsible for producing seasonal restaurant menus to a consistently high standard
    • Adhere to procedures set by Head Chef and owner for the production of the menu to ensure consistent high quality of presentation and flavour
    • All main dishes must be cooked in the barrel as advertised, unless specifically directed by head chef and owner
    • Assist in creating daily specials to offer variety and use product efficiently
    • Work with Head Chef to ensure catering menus are produced effectively and consistently
    • Incorporate extra food from functions into daily specials and restaurant menu

     

    Food Ordering:

    • Suggest new products and suppliers where appropriate to help manage costs and improve ingredients
    • Check all supplies against deliveries and sign off invoices for finance team.

     

    Staff:

    • Set a good example to other staff with your work ethic and take charge of the kitchen staff in the absence of the Head Chef
    • Clearly communicate with the team giving concise instructions in a timely manner where appropriate.
    • Communicate with front of house staff to maximise the Wild Earth experience for our guests
    • Support creativity in the kitchen
    • Attend and contribute to kitchen and restaurant meetings

     

    Health and Safety:

    • Maintain kitchen cleanliness to the prescribed food safety standards
    • Maintain storage of ingredients and labelling to meet food safety standards
    • Maintain the regular cleaning schedule for cooking barrels and outdoor cooking spaces.

     

    2. CHEF DE PARTIE

    Primary Function: To assist the Head Chef in running a highly efficient and productive kitchen. To ensure that the quality of all food presented to customers and staff meets establishment standards. To help supervise kitchen employees.

     Duties and Responsibilities

    • Produce consistent and high-quality food
    • Plan and organise with the head chef, prep lists and workflows
    • Maintain standards for food safety in all food preparation areas
    • Ensure all equipment and work environments are maintained and operational
    • Control quality and costs
    • Communicate with staff and customers
    • Uphold morale in kitchen
    • Attend kitchen meetings
    • Communicate with front of house staff to maximise the Wild Earth experience for our guests

     

    Preferred Competencies

    Technical

    • National Certificate (Level 4) in Cookery, or equivalent
    • Attended NZQA unit standards 167 or equivalent within the last 3 years
    • Proven on-the-job training and experience

     

    Interpersonal

    • Excellent communication skills
    • Customer skills
    • Team player

     

    Personal

    • Committed to team, establishment and excellence
    • Positive attitude, outgoing, friendly personality
    • Ability to work competently under pressure
    • Reliable and flexible to change

     

    3. RESTAURANT SUPERVISOR

    Primary Function: To ensure, under the guidance of the Restaurant Manager that a high and correct standard of service is maintained. Take orders and serve food and drinks to customers in the establishment. Promote and sell Wild Earth Wines, Wine Club membership, barrels and products to the customers. Oversee the smooth running of the day to day business and to assist with promoting the business to customers.

    Duties and Responsibilities 

    • To greet all guests with a warm welcome and be an ambassador of Wild Earth Wines
    • Responsible for exceptional restaurant service on a day to day basis, including but not limited to taking orders, explaining food and wine matching menu & barrel cookers, delivering food and clearing tables.
    • Maintain standards for food safety in the restaurant area
    • Have a comprehensive knowledge of local and international food and beverage
    • Impart knowledge, skills and training to all front of house staff to establishment standards
    • Maintain appropriate staff levels according to roster and demand
    • Liaise with kitchen, to maximise the Wild Earth experience for our guests
    • Work on and off site for Wild Earth Wines when required for catering events, being flexible with working hours
    • Undertake Cellar Door tastings, promoting Wild Earth wine club and wines to all guests with focus on wine sales
    • Work with Restaurant Manager to establish and monitor team sales targets and to meet and exceed sales targets (lead team by example)
    • Assist restaurant manager with training staff to meet restaurant procedures and standards of service and presentation.
    • Ensure all equipment and restaurant environments are safe clean and operational
    • Order beverage and non-beverage items and roster the ordering when absent. Meet with front of house goods and beverage suppliers
    • Follow cash handling, group invoicing and record keeping procedures
    • Attend restaurant meetings
    • Uphold morale in the restaurant
    • Assist Restaurant Manager with additional duties when required

     

    Preferred Competencies

    Technical

    • Food handling, barista training, wine tastings course
    • National Certificate in Food and Beverage Services (Level 2 or 3) or equivalent
    • Organisational skills
    • Training skills
    • Experience working in similar role

     

    Interpersonal

    • Excellent communication skills, motivational and leadership skills
    • Team player
    • Ability to give and follow instructions
    • Wine and food knowledge

     

    Personal

    • Committed to team, establishment and excellence
    • Positive attitude, outgoing, friendly personality
    • Ability to work competently and calmly under pressure
    • Reliable and flexible to change

     

    4. RESTAURANT AND CELLAR DOOR WAIT STAFF

    Primary Function: To be an ambassador of the brand, assist in promoting and selling Wild Earth products and merchandise to the guests. To be proactive and work efficiently as a team, delivering professional friendly service to a high standard.

    Duties and Responsibilities

    • To greet all guests with a warm welcome to Wild Earth Restaurant & Cellar Door
    • To deliver exceptional customer service, seating guests and taking ownership of service sections, ensuring all guests in your section have been attended to adequately through to the completion of their dining experience.
    • To take orders, explain our food and wine matching menu & barrel cookers, deliver food and clear tables
    • To undertake wine tastings, promote cellar door wine sales and/or wine club membership
    • To restock beverage fridges before the end of each shift to full par stock levels to ensure adequate stock for the next day service.
    • To be an ambassador of Wild Earth Wines and proactively up-sell Wild Earth Wines, Product Line, Merchandise and additional menu items and courses.
    • Engage with guests and invite to view Barrel Cookers
    • Ensure all food, beverage and consumables are accounted for and charged for by following cash handling and record keeping procedures
    • To assist with making coffee, taking bill payments and delivering food to other tables
    • To find solutions or alternatives to avoid 'saying no' to guest requests or menu requirements
    • To assist with dishes, cleaning of toilets on required evenings and other cleaning duties when required.
    • To work on and off site for Wild Earth Wines when required for our catering events and to be flexible in relation to working late night hours or additional hours other than the standard opening times
    • To ensure all equipment and property is being used and looked after in an appropriate manner. Follow establishment policies- particularly in regards to wastage, breakage and personal grooming
    • Attend Restaurant Team Meetings
    • Carry out any request by the Restaurant Manager / Head Chef or Owner

     

    Preferred Competencies

     Technical

    • Food handling, barista training, wine tastings course
    • Have a good knowledge of local and international food and beverage

     

    Interpersonal

    • Excellent communication skills, motivational and leadership skills
    • Team player and ability to follow instructions
    • Have a 'Can Do' attitude and approach at work

     

    Personal

    • Committed to team, establishment and excellence
    • Positive attitude, outgoing, friendly personality
    • Ability to work competently and calmly under pressure
    • Reliable and flexible to change

     

    5. KITCHEN ASSISTANT/FOOD RUNNER

    Primary Function:

    To assist Chefs, Cooks, and Front of House Staff in cleaning all areas of the kitchen or restaurant including all restaurant and kitchen equipment and utensils

    Duties and Responsibilities

    • Wash dishes and equipment to establishment standards
    • Keep kitchen environments and equipment clean and tidy
    • Ensure dish washer is clean and functioning correctly
    • Setting up Tables
    • Welcoming and seating guests
    • Serving food to tables
    • Keep cleaning station and all cleaning equipment orderly
    • Sweep and mop floors when required
    • Perform any other cleaning duties required by supervisor
    • Helping where you can in both the service and kitchen areas

     

    Preferred Competencies

    Technical

    • Completed NZQA food handling unit standards

     

    Interpersonal

    • Excellent communication skills, motivational and leadership skills
    • Team player
    • Ability to follow instructions

     

    Personal

    • Committed to team, establishement and excellence
    • Positive attitude, outgoing, friendly personality
    • Ability to work competently and calmly under pressure
    • Reliable and flexible to change


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