Senior Sous Chef — Lead Kitchen & Menu Innovation

EVT - Entertainment | Ventures | Travel; Wellington; On-site; NZD 75,000 - 105,000; Full time

Benefits offered by this job

Free airport parking

Staff meals

Coffee on shift

50% off dining & stays

Movie tickets

Seasonal perks

Career growth

Paid parental leave

Volunteer opportunities

Job summary

Rydges Wellington Airport, part of EVT, seeks a Senior Sous Chef to join the busy hotel kitchen. You’ll be second-in-charge to the Executive Chef, leading the team across breakfast, à la carte and events catering, and driving menu development with a focus on consistent quality.

This hands-on role requires strong leadership, costings, food safety and a commercial mindset, with the ambition to progress toward an Executive Chef role.

Qualifications

• Proven experience as a Sous Chef or Senior Sous Chef in a hotel or high-volume kitchen.
• Strong menu development and costing experience with seasonal and banquet menus.
• Demonstrated leadership and ability to coach and manage a kitchen team.
• Commercial mindset with focus on food and labour cost control.
• Thorough understanding of food safety, hygiene and stock management.

Responsibilities

• Deputise for the Executive Chef and lead the kitchen in their absence.
• Lead, coach and develop the kitchen team across all levels.
• Drive menu development and seasonal changes across outlets.
• Oversee food quality, portions and presentation in restaurant, bar and events.
• Manage rostering and staffing for shifts and events.
• Monitor and control costs to meet budgets.
• Maintain stock, storage and ordering to minimise waste.
• Ensure compliance with food safety and health procedures.

Skills

Leadership

Menu development

Costing

Staff coaching

Food safety

Banquet menus

Job description

Rydges Wellington Airport, part of EVT, seeks a Senior Sous Chef to join the busy hotel kitchen. You’ll be second-in-charge to the Executive Chef, leading the team across breakfast, à la carte and events catering, and driving menu development with a focus on consistent quality.

This hands-on role requires strong leadership, costings, food safety and a commercial mindset, with the ambition to progress toward an Executive Chef role.