Lead Sous Chef: Menu Innovation & Team Mentorship

Minor Hotels ANZ; Queenstown; On-site; NZD 60,000 - 75,000; Full time

Benefits offered by this job

Career Growth

Exclusive Hotel Deals

Global Perks

Retail Rewards

Experiences

Banking and Insurance

Generous Leave

Wellness Boost

Job summary

Minor Hotels ANZ – Queenstown, South Island, is seeking an experienced Sous Chef to lead the kitchen team at Oaks Queenstown Shores Resort on a full-time, on-site basis. You will support the Head Chef, mentor staff, and ensure consistently high-quality dishes and dining experiences for guests.

Key responsibilities include overseeing staff performance, menu development, cost analysis, inventory management, and upholding health and safety standards.

Qualifications

• Minimum two years’ experience working as a Sous Chef.
• Exceptional leadership skills with experience guiding a diverse kitchen team.
• Ability to work under pressure in a fast-paced kitchen.
• Excellent interpersonal and communication skills.
• Flexibility to work weekends and public holidays.

Responsibilities

• Work alongside and support kitchen team to ensure excellence and consistency.
• Oversee performance of kitchen staff with high standards and uniform dishes.
• Assist in menu creation and perform cost analyses to maintain profitability.
• Manage inventory and control food and labour costs.
• Uphold presentation, sanitation, service, and product quality.
• Ensure health and safety regulations and food standards are followed.
• Recruit, induct, train, and roster kitchen staff.
• Refine recipes to meet dietary needs and allergies.

Skills

Leadership

Team management

Communication

Food safety

Menu development

Education

Certificate III in Commercial Cookery

Job description

Minor Hotels ANZ – Queenstown, South Island, is seeking an experienced Sous Chef to lead the kitchen team at Oaks Queenstown Shores Resort on a full-time, on-site basis. You will support the Head Chef, mentor staff, and ensure consistently high-quality dishes and dining experiences for guests.

Key responsibilities include overseeing staff performance, menu development, cost analysis, inventory management, and upholding health and safety standards.