Sous Chef

Recruiters filling this Sous Chef vacancy near Nelson, New Zealand, will be looking for a chef who already thinks like a kitchen manager. The venue is a premium waterfront restaurant with a relaxed feel, and the successful person becomes the Head Chef's deputy, with real authority over the kitchen.

To stand out, line up your application with what the employer lists. Show menus you have written and costed to a gross profit target, budgets you have managed for food and wages, and teams you have recruited, trained and rostered.

The job is permanent, from 30 hours a week, and includes weekends and public holidays. Candidates must already hold New Zealand work rights; the business is an accredited employer that may be able to sponsor a work visa for the right person.

Keep your CV sharp and specific, naming your Level 5 diploma and every kitchen you have run, then create a tailored Nelson Sous Chef CV with Build AI CV.

• Co-lead daily service and prep with the Head Chef
• Step up as kitchen lead when the Head Chef is absent
• Write menus and specials and cost them for the target gross profit
• Hire kitchen staff below management level, run training and rosters, and manage performance
• Report kitchen results against budget for cost of goods, wages and gross profit
• Place stock orders, manage suppliers and keep counts accurate and waste to a minimum
• Own food safety, the Food Control Plan and documented kitchen procedures

• Level 5 National Diploma in Hospitality (Kitchen Management), plus a minimum of 3 years in kitchen management
• Proven budgeting, costing, organisational and time management skills
• Outstanding knowledge of food and beverage from local and international cuisines
• IT and cloud-based software skills, covering email, Word and Excel
• The right to work in New Zealand