Sous Chef
Visa sponsorship
Hospitality · Queenstown, New Zealand · Full-Time · $37/hr · Visa: Employer sponsored
Queenstown has a premium hotel in the middle of a major refresh, and its kitchen needs a Sous Chef ready to take the next step up. You would help guide the cooks working across several dining and bar venues, from the first prep of the day to the last plate out.
The job is permanent and full-time, with a minimum of 40 hours per week. The hotel is accredited for the Accredited Employer Work Visa (AEWV), so it can sponsor the right candidate, and it welcomes New Zealand residents as well as international candidates who meet the requirements.
Big hotel kitchens reward people who can show their range, so give your CV room for the outlets you have covered, the food cost results you have controlled and your current Food Safety certificate. If you want a hand with the layout, polish your hotel chef CV here before you apply.
Key Responsibilities
- Oversee food production in all of the hotel's kitchens, holding culinary standards high and signing off every prepared item before it is sent out.
- Check and correct prep, rotation and mise en place so each section and cook is ready before the first cover; keep rosters staffed so no section is short.
- Delegate to lower-grade chefs, and jump onto a section yourself to prepare, cook and serve whenever the kitchen needs it.
- Control food cost by rotating stock carefully, ordering accurately and managing par levels, so spoilage and waste stay low in every storage area.
- Recruit, coach and develop the kitchen team, building a harmonious, high-performing culture.
- Keep the kitchen safe, clean and hygienic, following WHS guidelines, food safety standards and the hotel's grooming requirements, and work hand in hand with the F&B Manager, outlet supervisors and front-of-house teams.
Requirements & Eligibility
- You must hold a trade qualification in cookery, for example a Certificate in Cookery Level 4 or equivalent, or else a minimum of three years working as a Sous Chef or senior chef in a comparable kitchen.
- Multi-outlet kitchen management experience in a premium hotel or restaurant, backed by technical cooking skill that keeps high culinary standards steady at every service.
- A record of leading, training and developing kitchen teams and running everyday operations with confidence.
- Good command of kitchen financial targets, stock control and food cost management.
- Hold a current Food Safety certificate, and know WHS requirements for commercial kitchens inside out.
- Happy to work a rotating roster that includes evenings, weekends and public holidays.
Apply: Apply by email · WhatsApp
Visa guide: AEWV Guide: New Zealand Work Visa | JobsAbroad