Junior Sous Chef

TFE Hotels Group; Queenstown; On-site; NZD 62,000 - 78,000; Full time

Job summary

TFE Hotels Group is seeking Sou Chefs/Junior Sou Chefs to join our Otago kitchen team. You will support the Executive/Head Chef in leading and developing the team to deliver high-quality dishes, while maintaining consistency and cost control.

The role is full-time, permanent, with an hourly wage of $30-$37.50 per hour, and requires flexibility for early/late shifts, weekends and public holidays in Otago.

Qualifications

• At least 2 years in a comparable role or Chef De Partie level.
• Diploma plus 1+ year relevant experience acceptable.
• Shifts may include early/late; weekends/public holidays required.
• Ability to stand, walk and lift up to 20 kg.

Responsibilities

• Maintain presentation standards aligned with market trends.
• Prepare and cook orders with urgency while upholding quality and presentation.
• Liaise with F&B team on menu items and changes.
• Assist Executive/Head Chef with menu prep and stock readiness.
• Encourage and coach kitchen staff to bring creative flair and Go MAD philosophy.
• Resolve guest complaints with the senior F&B team.
• Supervise kitchen in absence of Executive/Head/Head Chef.
• Mentor cooks with best-practice techniques.
• Maintain hygiene and kitchen safety per regulations.
• Manage stock: ordering, stocktake, rotation.
• Assist in costings and pricing for menus.
• Rostering and labour cost management.

Skills

Chef De Partie level

Diploma + 1 year experience

Shift work

Weekend & public holidays

Physical fitness

Education

Diploma qualification

Job description

Hourly Wage: $30-$37.50 per hour

Employment Status: Full-time (30+ hours per week)

Employment Type: Permanent

Places of Work: Otago

TFE hotels is one of New Zealand’s leading hospitality establishments. We trade as A by Adina, Adina Hotels, Vibe Hotels, Quincy, Travelodge Hotels, Rendezvous and Collection by TFE Hotels.

We are currently recruiting for Sou Chefs/Junior Sou Chefs to work in Otago due to business demands.

Purpose

As one of our Sous Chefs/Junior Sou Chefs, you will help the Executive/Head Chef with leading, motivating and developing the team to deliver fabulous dishes, consistently and efficiently. You are a culinary superstar in the making – driving food concepts, quality standards, and consistency – all within budget and efficiency guidelines.

Primary Responsibilities

Every day will be different; however your core responsibilities will be to:

• Maintain excellent presentation standards that are in line with market trends.
• Ensure all food orders are prepared and cooked with a sense of urgency whilst ensuring quality and presentation is maintained.
• Liaise with Food and Beverage (F&B) service team members regarding the availability of menu items, additions and any changes to the menu.
• Assist Executive Chef/Head Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Encourage and engage chefs to demonstrate their “creative flair” and create new menu items by embracing the Go MAD philosophy.
• Work with the senior F&B team to resolve any guest complaints regarding the quality of food.
• Supervise and lead the kitchen in the absence of the Executive Chef/Head Chef.
• Instruct, coach, train and develop all chefs and cooks by actively demonstrating best practice cooking techniques.
• Foster communication between the kitchen team, front line team members, management and with other departments within the hotel.
• Monitor grooming and presentation of all team members to ensure standards of personal hygiene meets council and hotel requirements.
• Ensure Food Safety Program is followed and adhered to by all kitchen staff
• Stock Management including but limited to ordering, stocktake and stock rotation
• Menu engineering including, food costing and menu pricing
• Rostering and workforce planning including labour cost management
• Sourcing talent including interviewing, shortlisting and hiring and performance Management
• Managing consistency and product across conference and events
• Ensure food items delivered to the kitchen are of the highest quality of produce.
• Assist in menu costings as required establishing pricing that will provide value for customers while contributing to maximising revenues.
• Monitor and control food wastage, maintaining a close eye on portion size and assist with food cost.
• Assist in the completion of daily market list and placement of orders to ensure delivery on a timely basis.

Skills, Experience and requirements

• You will have:
  • at least two years of relevant work experience in a comparable role or a role that is of at least Chef De Partie level; or
  • a combination of a relevant diploma qualification and at least 1 year of relevant work experience in a comparable role or a role that is of at least Chef De Partie level.
  • Shift work will be required and may include early and late shifts. Flexibility is a must.
  • Weekend and public holiday shifts are required.
  • You can meet the physical demands for this role including constant standing & walking, frequent lifting and moving of objects up to 20 kgs.

Ideally you will also have (these are preferences and not mandatory requirements):

• Exceptional communication skills - Multilingual would be viewed as an advantage, with spoken and written English at a proficient level.
• Immaculately presented – you have exceptional grooming and always wear the appropriate uniform and name badge, with pride! You make sure your team always look the part too.