Junior Sous Chef

Colonial Group; Lake Tekapo; On-site; NZD 44,000 - 45,000; Full time

Job summary

Peppers Bluewater Resort in Lake Tekapo is seeking a Junior Sous Chef to partner with the Head or Executive Chef. You will run your own kitchen section, contribute to seasonal menu creation, and help manage food costs to deliver outstanding dishes for our guests.

You will supervise junior chefs, assist with rostering and stock checks, ensure HACCP and food safety compliance, and support a smooth, high‑performing kitchen team in a permanent full‑time role.

Qualifications

• NZ Diploma equivalent OR 3 years’ experience in a similar role
• Strong leadership and kitchen management capabilities
• Proven ability to create high-quality dishes and oversee a section

Responsibilities

• Run your own section of the kitchen and support other sections as needed
• Assist with seasonal menu creation while managing food costs
• Supervise junior chefs and onboard new team members
• Assist with rostering, stock takes, and end-of-month reporting
• Ensure compliance with food safety, HACCP and health & safety regulations

Skills

Chef de Partie experience

Strong culinary skills

Leadership abilities

Food cost management

Flexible shifts

Education

Certificate III in Hospitality (Commercial Cookery)

Job description

Purpose

As Junior Sous Chef, you will be the culinary partner to our Head or Executive Chef, contributing to the creation of remarkable dishes that captivate our customers. Your role will be instrumental in overseein g kitchen operations, food preparation, and menu innovation, ensuring every guests culinary journey remains a smooth and delightful one!

Location

Peppers Bluewater Resort, State Highway 8, Lake Tekapo 7945, New Zealand

Contract Type

Permanent Full Time

Weekly Hours

Minimum 30, Maximum 40

Pay Rate

$32 - $33 NZD per hour

Minimum Qualification and Experience

NZ Diploma equivalent OR 3 years’ experience in a similar role

Primary Responsibilities

• Run your own section of the kitchen, ensuring service is smooth and assist with other sections if they require help
• Supporting the Head / Executive Chef with seasonal menu creation ensuring we remain authentic to the direction of the establishment whilst managing food costs
• Provide supervision and guidance to junior chefs, supporting the on boarding and ongoing development of junior kitchen team members to create an inclusive, high performing culture in line with company values
• Assist with administrative elements of the department including but not limited to rostering, stock take, ordering and end of month reporting
• Ensure compliance with food safety, hygiene, HACCP and workplace health and safety legislation and regulation

Skills & Experience

• Proven experience as a Chef de Partie or similar role in a reputable culinary establishment with leadership abilities and track record of effectively managing kitchen teams
• Strong culinary skills and a passion for creating exceptional dishes
• The possession of a Certificate III in Hospitality (Commercial Cookery) – Essential
• Passionate about food and cooking, with a modern approach to menu planning and design
• Personal presentation & communication skills are imperative, along with positive energy & attitude
• Flexibly to work across a range of shifts including weekends and public holidays as required