Chef de Partie

Sofitel; Queenstown; On-site; NZD 44,000 - 45,000; Full time

Benefits offered by this job

Staff meals

Uniform provided

Parental leave 12 weeks

Gym access on site

Ski hire during winter

Job summary

Sofitel Queenstown is seeking a talented Chef de Partie to lead a section and help shape our evolving F&B concepts during a major refurbishment. You will run your station with pride, train junior chefs, and partner with the Executive Chef on new menus and costings.

You will ensure strict food safety, manage ordering and stock, and collaborate with the restaurant team to deliver seamless service. A strong background in European cuisine is preferred and weekend work is required.

Qualifications

• At least three years of commercial cookery experience, ideally including 5-star or European cuisine.
• Confident running a section and guiding other chefs.
• A good working knowledge of Food Control Plans and hygiene legislation.
• Organised, calm under pressure and a clear communicator.
• Available to work weekends and public holidays.
• Flexibility to work a variety of shifts across AM & PM, 5 days on, 2 days off.

Responsibilities

• Run your section efficiently and cook every dish with precision and pride.
• Train and guide junior chefs and apprentices.
• Work with the Executive Chef on menu engineering and costing, and on the new menus coming with our 2027 refurbishment.
• Keep food safety standards high and follow our Food Control Plan.
• Manage ordering, stock rotation and waste so your section runs smoothly and sustainably.
• Work closely with the restaurant team so service feels seamless.
• Follow Food Safety Plan (FCP) and log requested data daily on tablets.
• Check required food products and prepare order sheets/prep lists.

Skills

Section leadership

Kitchen team coaching

Food safety knowledge

Education

Level 4 Culinary qualification

Tools

Food Control Plans

Job description

Company Description

Help shape what's next in our kitchen

Big things are coming to Sofitel Queenstown. In 2027 we begin a major refurbishment of our food and beverage spaces and launch new dining experiences. We're looking for a Chef de Partie who wants to help build them from the ground up.

This role is for a chef who wants more than a section to run. You'll help bring new menus and new outlets to life, all in one of the most beautiful places in the world.

Job Description

Reporting to our Executive Chef, you'll run your section on your own and to a high standard. You'll also lead and develop the junior chefs and apprentices around you. Day to day you will:

• Run your section efficiently and cook every dish with precision and pride
• Train and guide junior chefs and apprentices
• Work with the Executive Chef on menu engineering and costing, and on the new menus coming with our 2027 refurbishment
• Keep food safety standards high and follow our Food Control Plan
• Manage ordering, stock rotation and waste so your section runs smoothly and sustainably
• Work closely with the restaurant team so service feels seamless
• Follow Food Safety Plan (FCP) and fill in on the tablets the requested information’s on a daily base – temperature, cooking and cleaning
• Check the required Food products you need for the operation and write the orders sheets / prep lists as requested
• Ensure products been ordered from the suppliers before leaving work or pass onto the next shift / Executive Chef
• Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
• Ensure strict stock rotation and minimum wastage (FIFO)
• Train new staff members, work and guide Junior Staff on a daily basis to ensure all guidelines and procedures are followed at all times - co-ordinate the work of apprentices in the preparation and production of food as required.

Qualifications

• Level 4 Culinary qualification
• At least three years of commercial cookery experience, ideally including 5-star or European cuisine
• Confident running a section and guiding other chefs
• A good working knowledge of Food Control Plans and hygiene legislation
• Organised, calm under pressure and a clear communicator
• Available to work weekends and public holidays
• Keen to grow your career with Sofitel and Accor
• Flexibility to work a variety of shifts across our operations, AM & PM. 5 days on, 2 days off.

Additional Information

What's In It For You

• A chance to help shape a major new F&B chapter for the hotel
• Hands-on training and mentoring from our Executive Chef
• Build your career with the New Zealand Luxury Hotel of the Year and Australasian Hotel of the Year 2024 HM Award winner
• Competitive pay and daily staff meals
• Uniform supplied and maintained
• 12 weeks' paid parental leave
• Ongoing reward and recognition incentives and awards.
• Opportunities for further development and worldwide career progression within Accor.
• Employee Assistance Programme and wellbeing support
• Discounted spa treatments
• 24/7 free access to onsite gym
• Free ski hire during our winter months
• An anniversary stay with F&B credit
• ALL Heartist discounts at Accor hotels worldwide, for you and your family
• Career development through Accor's programmes, with a pathway to roles around the world
• Social events, recognition and referral bonuses

Our Commitment To Diversity & Inclusion

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you're welcome to let us know.

Why Sofitel?

At Sofitel we bring heartfelt hospitality with a French zest to everything we do. Here you can be yourself, love what you do and be supported to reach your potential. Sustainability, diversity and inclusion are part of how we work.

To be considered, you must have the right to work in New Zealand.

We welcome applicants from all backgrounds. If you need any adjustments during the recruitment process, just let us know.

Guaranteed minimum hours 30/week. Hourly wage paid weekly from $32.15/hour