Sous Chef

From a recruiter's point of view, this Sous Chef opening is about trust. The Executive Chef of a well-known waterfront restaurant in Northland wants a second in charge who can take over when they are away, keep the brigade briefed and make sure nothing leaves the pass below standard.

The venue is busy and built around fresh, local produce and relaxed dining. The contract is permanent or fixed-term, with a minimum of 30 hours weekly. The employer leans towards people with New Zealand work eligibility; sponsorship may be considered for applicants without it.

To stand out, match your application to the duties listed below. Show where you have led a team in a quality-focused kitchen, handled stock or rosters, and trained junior chefs.

Put that evidence near the top of your CV, together with any food hygiene certificates you hold, so a hiring manager sees your fit in seconds. Tailor your CV to this role with Build AI CV.

• Cover the Executive Chef's responsibilities when they are away
• Brief the chefs on daily requirements and keep the front-of-house team and kitchen in step
• Manage stock so the correct amount, at the expected standard, is always available
• Look after timetables, leave rosters and attendance registers
• Oversee hygiene compliance and make sure maintenance issues are raised and followed through
• Quality-check every plate at the pass (quality, quantity, presentation, temperature) and provide ongoing on-the-job training with fair, courteous treatment of all staff

• Solid experience in a busy kitchen with a focus on quality
• Readiness to step up, or current experience working as a Sous Chef
• Strong leadership and the ability to motivate others
• Genuine passion for great food and consistency
• Excellent organisational and communication skills
• Calm under pressure whenever the kitchen is busy
• Positive attitude, good work ethic and sense of humour