Creative Sous Chef — Lead High-End Hotel Kitchen

InterContinental Hotels Group; Christchurch; On-site; NZD 60,000 - 85,000; Full time

Benefits offered by this job

Paid birthday leave

Daily laundered uniform

Parental leave benefits

Flexible work options

Accommodation and staff discounts

Job summary

Crowne Plaza Christchurch is seeking a hands-on Sous Chef to lead our Kitchen team in the heart of downtown Christchurch. You will drive culinary standards, mentor staff, and manage service during busy periods while upholding HACCP, safety, and cost controls.

Hotel kitchen experience is a plus, with at least 5 years’ experience and 2+ years in a Chef de partie or sous chef role. You’ll join a supportive team committed to innovation, guest satisfaction, and continuous improvement, with rotating

Qualifications

• Hands-on leader with the ability to coach and motivate the team.
• Ideally 5 years’ experience in a professional kitchen with at least 2+ years in a Chef de partie or sous chef position.
• Hotel kitchen experience would be advantageous.
• Excellent organisational and time-management abilities with a focus on planning under pressure.

Responsibilities

• Lead kitchen operations during service, ensuring smooth execution and decisions in the absence of senior leadership.
• Maintain exceptional culinary standards across food prep, cooking, plating and quality control for consistent taste and presentation.
• Drive team performance and development through training, mentoring, and coaching.
• Manage kitchen resources: stock control, ordering, labour, portion control, waste minimisation to hit food cost targets.
• Champion food safety, hygiene, and safety policies in line with HACCP.

Skills

Leadership

Coaching

Communication

Time management

Menu development

Job description

Crowne Plaza Christchurch is seeking a hands-on Sous Chef to lead our Kitchen team in the heart of downtown Christchurch. You will drive culinary standards, mentor staff, and manage service during busy periods while upholding HACCP, safety, and cost controls.

Hotel kitchen experience is a plus, with at least 5 years’ experience and 2+ years in a Chef de partie or sous chef role. You’ll join a supportive team committed to innovation, guest satisfaction, and continuous improvement, with rotating