Sous Chef
Visa sponsorship
Hospitality · Queenstown, New Zealand · Full-Time · $37/hr · Visa: Employer sponsored
Keeping several hotel kitchens ready for service calls for both cooking expertise and practical leadership. This Sous Chef position in Queenstown covers multiple dining and bar venues at a premium hotel undergoing transformation. It is permanent and full-time, paying $37 per hour with a contractual minimum of 40 hours per week.
Your remit combines food production, staffing and cost control, with close coordination between the kitchen and service teams. Sponsorship under an Accredited Employer Work Visa (AEWV) is available for the right candidate; New Zealand residents and international applicants meeting the requirements are welcome.
Use your English CV to explain how you have managed different outlets, developed cooks and controlled kitchen spending. Organise your Sous Chef record in Build AI CV, including your cookery and food safety credentials.
Key Responsibilities
- Coordinate production throughout the hotel's kitchen outlets, uphold the highest culinary standards and approve every prepared food item before dispatch.
- Check preparation, rotation and mise en place, correct shortcomings and have all sections and staff ready before service begins.
- Review roster coverage, allocate work to lower-grade chefs and personally prepare, cook and serve on sections when needed.
- Limit spoilage and waste in storage through accurate ordering, stock rotation and par levels, monitoring their effect on food costs.
- Recruit and develop kitchen staff through training that improves productivity and supports a harmonious, high-performing team.
- Keep kitchens clean, safe and hygienic under WHS guidelines, food safety rules and hotel grooming standards; coordinate operations with the F&B Manager, outlet supervisors and front-of-house colleagues.
Requirements & Eligibility
- Candidates must have a relevant trade qualification, such as a Certificate in Cookery Level 4 or equivalent, or a minimum of three years of relevant work experience as a Sous Chef or senior chef in a comparable kitchen environment.
- Proven management of multiple kitchen outlets in a premium restaurant or hotel, alongside strong technical cooking skills that sustain high culinary standards across services.
- Demonstrated ability to lead, train and develop kitchen teams and confidently manage daily kitchen operations.
- Solid understanding of kitchen financial targets, food cost management and stock control.
- Current Food Safety certificate, full working knowledge of commercial-kitchen WHS requirements and flexibility for rotating shifts covering evenings, weekends and public holidays.
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Visa guide: New Zealand AEWV Guide from Singapore | JobsAbroad