Junior Sous Chef — Lead a Dynamic Kitchen Team

ibis, ibis Styles, ibis budget; Wellington; On-site; NZD 55,000 - 75,000; Full time

Benefits offered by this job

Staff accommodation

F&B discounts

Learning programs

Inclusive culture

Uniform provided

Employee assistance program

Global hotel discounts

Job summary

Accor Wellington is seeking a Junior Sous Chef to help oversee daily kitchen operations and ensure exceptional dining experiences for guests. You will work closely with the Head Chef to maintain quality, lead a culinary team, and drive menu execution across the day’s service.

The role requires strong culinary skills, prior Sous Chef or senior chef experience, and a commitment to food safety, cost control, and staff development in a fast-paced hospitality environment.

Qualifications

• Experience as a Junior Sous Chef or in a senior Chef role
• Strong technical culinary skills and passion for food
• Confident leading and developing a kitchen team
• Thrives in a fast-paced hospitality environment
• Takes pride in consistency, quality and presentation
• Strong understanding of food safety and kitchen hygiene
• Understands food cost, stock control and minimising waste
• Organised, calm under pressure and leads by example
• Positive attitude and strong work ethic

Responsibilities

• Oversee daily kitchen operations
• Maintain high food quality standards
• Inspire culinary team to deliver outstanding results
• Lead menu execution and ensure recipe consistency
• Ensure food safety compliance
• Manage stock and minimise waste
• Provide calm, organised leadership under pressure

Skills

Culinary leadership

Team leadership

Food safety

Stock control

Cost management

Organisation

Job description

Accor Wellington is seeking a Junior Sous Chef to help oversee daily kitchen operations and ensure exceptional dining experiences for guests. You will work closely with the Head Chef to maintain quality, lead a culinary team, and drive menu execution across the day’s service.

The role requires strong culinary skills, prior Sous Chef or senior chef experience, and a commitment to food safety, cost control, and staff development in a fast-paced hospitality environment.