Chefs and Cooks

Join a leading hospitality venue in Otago as a Senior Sous Chef and play a key leadership role in a busy, high-quality commercial kitchen. Working closely with the Executive Head Chef, you will oversee daily kitchen operations, maintain exceptional food quality, support and develop the kitchen team, and ensure outstanding dining experiences across breakfast, lunch, dinner, banquets, conferences, private events, and à la carte service. This is an excellent opportunity for an experienced Sous Chef or an ambitious chef ready to step into a senior leadership position within a growing hospitality group.

• Assist the Executive Head Chef in the daily management of kitchen operations
• Lead kitchen operations during the Executive Head Chef's absence
• Prepare and deliver high-quality meals across multiple dining services
• Develop seasonal menus and accommodate special dietary requirements
• Maintain exceptional food presentation and consistent quality standards
• Supervise, train and mentor junior chefs and kitchen staff
• Manage food ordering, inventory and stock control
• Conduct regular stocktakes and minimise food wastage
• Monitor food costs and work within allocated budgets
• Ensure compliance with food safety regulations and hygiene standards
• Manage food safety documentation and kitchen compliance systems
• Maintain a safe, clean and organised kitchen environment
• Support banquet, conference, buffet and à la carte food production
• Collaborate with management to maintain excellent guest satisfaction
• Promote teamwork, productivity and continuous improvement within the kitchen

• Minimum 2 years of professional chef experience
• Previous experience in hotel kitchen operations preferred
• Experience with buffet, banquet and à la carte service
• Strong leadership and team management abilities
• Excellent knowledge of food safety and hygiene standards
• Experience with menu planning and dietary requirements
• Strong organisational and time management skills
• Ability to work efficiently in a fast-paced environment
• Excellent communication and interpersonal skills
• Flexible to work rotating shifts, weekends and public holidays
• Passion for producing high-quality cuisine and developing team members

Eligible for employer sponsorship if required.