Senior Sous Chef — Lead Creative Kitchen in Fast-Paced Team

Skyline Enterprises; Queenstown; On-site; NZD 48,000 - 52,000; Full time

Benefits offered by this job

Free gondola and luge rides

Staff meals

Staff accommodation options

$1 coffee

Job summary

Skyline Enterprises in Queenstown is seeking an enthusiastic Sous Chef to assist with day-to-day kitchen operations. Reporting to the Executive Chef, you will inspire a collaborative team and maintain high culinary standards across a busy kitchen.

The role requires 6+ years in a kitchen or relevant qualification, leadership experience, and strong communication. You will manage stock, costing and production planning while upholding strict food safety norms.

Qualifications

• 6+ years kitchen experience or relevant qualification.
• Experience in a commercial kitchen environment.
• Previous leadership or supervisory experience in hospitality or food production.
• Experience in stock control, food costing and production planning.
• Ability to lead high-performing teams in a fast-paced environment.
• Strong understanding of kitchen operations, service delivery and quality management.
• Excellent communication skills and a can-do attitude.
• Passion for providing fantastic service in hospitality.
• Ability to work with a fun, diverse team and maintain food safety standards.

Responsibilities

• Assist with day-to-day operations of our kitchens.
• Support the Executive Chef and ensure high-quality dish presentation.
• Lead and inspire the kitchen team to maintain a positive culture.
• Collaborate on stock control, costing and production planning.
• Uphold food safety, hygiene, and service standards.

Skills

Kitchen leadership

Food safety

Communication skills

Team management

Food costing

Production planning

Service delivery

Quality management

Job description

Skyline Enterprises in Queenstown is seeking an enthusiastic Sous Chef to assist with day-to-day kitchen operations. Reporting to the Executive Chef, you will inspire a collaborative team and maintain high culinary standards across a busy kitchen.

The role requires 6+ years in a kitchen or relevant qualification, leadership experience, and strong communication. You will manage stock, costing and production planning while upholding strict food safety norms.