Careers at Skyline Rotorua

CHEFSWe have two kitchens, one for our bu�et Restaurant and one for our Market Kitchen café.

Chefs usually work long hours including evenings and weekends.

They work in conditions that can be hot, noisy and busy, because food must be prepared quickly and to high standards.

We have approximately 25 sta� who hold positions as:

KITCHEN HANDS Kitchen Hands wash dishes and remove rubbish; unload and put away food and other supplies; clean all kitchen surfaces and equipment; wash, peel, and chop vegetables and prepare other food when necessary.Kitchen Hands need to have skill preparing food and using kitchen equipment; knowledge of cleaning methods and kitchen safety and food hygiene. This can be an entry level position for a career as a Chef.

TRAINEE CHEF As a Trainee Chef, you will study the functions of each kitchen section and ideally spend three to six months at each kitchen station to gain important work experience. By rotating throughout the kitchen, you will be able to make an informed decision about which area of specialization to choose.

SOUS CHEF A Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen sta�, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. The Sous Chef may also need to e�ectively discipline underperforming sta� members, as well as provide incentives for sta� members to go above and beyond the expectations of their particular Chef roles. Outside of the kitchen, the Sous Chef may be responsible for sta� scheduling and having a hand in apprenticeship development schemes. A large portion of a Sous Chef’s duties are administrative, sometimes taking up to a quarter of his or her work hours.

EXECUTIVE CHEF Our Executive Chef role is the Head of the Department for both our Kitchens. An Executive Chef must be able to spot problems and resolve them quickly and e�ciently, maintain a level head, and delegate many kitchen tasks simultaneously. An Executive Chef is also charged with maximizing the productivity of the kitchen sta�, as well as managing the Sous Chef and Chef de Partie, whom are directly below them in the Chef’s chain of command.Maintaining impeccable personal hygiene as well as high work and safety standards in the workplace is incredibly important for all Chefs, and the Executive Chef is expected to set an example for the Chefs below him or her. An Executive Chef will have worked their way up the kitchen hierarchy in many di�erent Chef roles before assuming this particular Chef title.

CHEF Chefs prepare and cook food; arrange food on plates or for the bu�et; design, plan and price menus; train and supervise sta�; keep work areas clean and tidy; buy food supplies and cooking equipment; supervise cleaning and dishwashing and keep records of supplies. The skills and knowledge Chefs require include food preparation, cooking and food presentation skills; knowledge of budgeting, stock management and how to price and set up a menu; understanding of hygiene and health and safety regulations and knowledge of new developments in food nutrition, food technology and cooking methods.

Commis ChefDemi ChefChef de Partie

Careers at Skyline Rotorua

FOOD & BEVERAGE

Skyline Rotorua has three Food & Beverage outlets. Our award winning restaurant and bar, our recently renovated Market Kitchen cafe and our Forest Venue functions area. Our Food & Beverage team work either full or part-time hours, through a seven day roster.

Food & Beverage sta� spend a lot of time on their feet and in environments that can be noisy and high pressured so it’s important you thrive in this type of environment and are able to provide excellent guest service at all times.

We have a range of positions within our Food and Beverage Department and have approximately 40 sta� who hold positions with us.

FOOD & BEVERAGEATTENDANTS

Our Food & Beverage Attendants are responsible for providing excellent guest service when operating in our Restaurant, Market Kitchen cafe and Forest Venue functions areas. The role includes setting and preparing tables; explaining our bu�et system and products; answering questions about the food; taking orders; serving food and drinks; clearing tables; cleaning; polishing cutlery and glasses and restocking food and drinks. Our Food & Beverage Attendants have knowledge about menu items and wine; food and drink service skills; knowledge of food health and safety and selling skills.

The Food & Beverage Team Leaders supervise small teams on shift to ensure that all daily duties are carried out as speci�ed and ensure that the team is ready for service at the required times and that service standards are being met and procedures followed. Team Leaders are generally promoted from within the Food & Beverage department and are chosen on their proven ability to work and lead a team, take ownership of Food & Beverage activities and ensure excellence in guest service.

CONFERENCE & EVENTS MANAGER

The Conference and Events Manager is responsible for the successful coordination of functions and events at Skyline Rotorua. This role deals with event and function queries, liaises with the customer and assists them with the develop-ment of their concept; creates plans and documentation for the event for the Skyline team within the set budget. The role is responsible, along with the Sales & Marketing and Food & Beverage teams, to successfully run the event.

The Food and Beverage Manager is the head of the Food & Beverage department here at Skyline Rotorua. He or she is ultimately responsible for the e�ective management and control of all functions within the Food and Beverage Department ensuring that the highest standards of product, quality, internal and external customer service is maintained whilst maximising pro�tability in all areas. This role includes the hiring, training, and supervision of sta�; planning budgets and rosters; organising supplies and keeping stock records; liaising with the Kitchens and Chefs; helping serve food and drinks; undertaking marketing and promotion activities; ensuring health, safety and liquor licensing regulations are followed and organising food and beverage events, promotions and advertising.

The Duty Managers ensure that beverage service is maintained to high professional standards and all regulations regarding the Sale of Liquor Act are adhered to and that the Food & Beverage operation is running smoothly.They assist the Food & Beverage management in the pro�table operation and e�ective management of all Food and Beverage operations, within budget objectives and ensuring the highest standards of customer care and sta� satisfaction. Their role also includes recruitment and training of sta� in the department.

FOOD & BEVERAGEDUTY MANAGERS

FOOD & BEVERAGEMANAGER

FOOD & BEVERAGETEAM LEADERS

Careers at Skyline Rotorua

MAINTENANCE

We have various Administrative roles at Skyline Rotorua which range from Accounts, Reservations, Sales & Marketing and Human Resources.

Our Maintenance team covers a wide range of duties.

Our Maintenance Engineers are responsible for performing preventative maintenance on our Gondola and chair system and proactively managing any mechanical issues.

Our Engineering positions require a trade certi�cate as Fitter/ Turner, Fitter /Welder, Mechanic, Machinist.

Our Grounds maintenance team include an Electrician and grounds crew who ensure our back of house areas are all in good working order and that the site is maintained to a high standard.

ADMINISTRATION

BACK OF HOUSE

Careers at Skyline Rotorua

ACTIVITIESOur Gondola Operators are responsible for the daily operation of our cableway system. This includes following set gondola operating procedures; loading and unloading gondola cabins, making continuous checks throughout the day and ultimately ensuring our guests safety at all times.

They also ensure that guests are welcomed to Skyline Rotorua in a friendly and helpful manner and that competent cash/cheque/credit card handling procedures are adhered when processing ticketing activities.

Gondola Operators must be able to be able to multi task, supervise the Gondola operation and deal with any issues or situations as they arise in the most e�ective and productive way.

A high standard of personal presentation, communication skills, cash handling experience and attention to detail are essential in this role.

Our Luge Operators are responsible for ensuring our guests have a fun and safe time when using our Luge and Chairlifts. Their role includes providing instruction on luge riding by demonstrating the use of Luge Carts to all riders and ensure they are attempting the track most suitable to their abilities.

The Luge Operators also operate the Chairlift at our four chair stations ensuring sta� and customer safety, managing luge cart return and providing a high level of customer service.

Our Luge Operators work within a large team and ensure customer service standards are consistently met. This is a physical “hands on” role in which works outdoors.

We look for sta� who cope well under pressure, are reliable, enthusiastic and most of all have a passion for fantastic service and the Tourism Industry.

GONDOLAOPERATORS:

LUGEOPERATORS: