Head Chef (M / F / NB)

Company Description

JO&JOE is a hybrid brand created in 2017 that combines the comfort of a hotel and the conviviality of a youth hostel around a bar and restaurant with a strong identity, an offbeat, surprising, sometimes impertinent tone while remaining inclusive and open to all. We offer a new experience of living together to couples, families, friends on vacation or work colleagues on business trips. The JO&JOE concept offers affordable, home‑style catering and a range of events orchestrated by a passionate, multi‑cultural team. Embracing a generational philosophy of sharing, spontaneity and enthusiasm for engaging with the world, JO&JOE is open to all and is the meeting point for like‑minded travelers and locals. JO&JOE’s vision is to expand across Europe and the world’s major gateway cities. Our conviction : travel is not a question of means, but of open‑mindedness and the desire to meet new people. JO&JOE is part of Ennismore, a creative hotel group rooted in cultures and destinations, with a global portfolio of brands. Ennismore is a joint venture with Accor, founded in 2021. The JO&JOE adventure is just beginning, and more destinations are planned for the coming years. So, join us!

Job Description

JO&JOE is opening its new hostel in Auckland! And is looking for its next Chef. Come and write a page in the history of JO&JOE, by being part of the opening team! The Chef will be responsible for organising and managing the entire culinary production process for individual and group clients, from procurement to service. Full service with a smile!

Responsibilities

• Recruit, integrate, train and supervise the kitchen team in a good working atmosphere to set up a work organisation compatible with production and its ups and downs.
• Implement and strictly adhere to hygiene, step‑by‑step and food safety procedures.
• Carry out all cooking methods and supervise the entire production process.
• Ensure the quality of the culinary services served, that they comply with the technical specifications and satisfy the customer.
• Manage the flow of customer orders in coordination with the catering outlet manager.
• Manage all the expenses associated with the smooth running of the kitchen : optimise the cost of raw materials and supervise the monthly inventory.
• Check that equipment and utensils are used correctly.
• Analyse potential malfunctions and take appropriate corrective action.
• Create new dishes according to season and demand and draw up their technical data sheets.
• Implement and enforce all SOPs (Standard Operation Procedures).

Qualifications

Additional Qualifications (Extras)

Additional Information

Benefits

Seniority level

Mid‑Senior level

Employment type

Full‑time

Job function

Management and Manufacturing

Industries

Hospitality

Location

Auckland, New Zealand

Salary

NZ$40,000 – NZ$49,000

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