Sous Chef

Emym Limited T/A Headquarters; Auckland; On-site; NZD 43,000 - 62,000; Full time

Job summary

EMYM Ltd T/A Headquarters is seeking an experienced sous chef to join our Auckland venue. You will support the Head Chef in daily kitchen operations, develop menus, and supervise staff to maintain high standards of quality and efficiency.

This is a permanent, full-time role based in our Viaduct Harbour precinct. You will oversee food preparation, lead operations when the Head Chef is away, manage stock and costs, and ensure safety and hygiene compliance.

Qualifications

• Minimum 2 years of professional kitchen experience.
• Strong cooking skills and knowledge of menu development.
• Good communication, leadership and time-management skills.
• Ability to work efficiently in a fast-paced hospitality environment.
• Relevant culinary qualifications or equivalent training desirable.

Responsibilities

• Assist in creating new dishes and updating menus, including function and event menus.
• Oversee daily kitchen operations, food preparation and service.
• Lead kitchen operations in the Head Chef's absence.
• Train and support junior kitchen staff.
• Manage stock, ordering, portion control and waste reduction.
• Maintain food quality, presentation and service standards.
• Ensure compliance with food safety and workplace health and safety rules.
• Coordinate with management and front-of-house for daily service and events.

Skills

Leadership

Menu development

Communication

Time management

Staff supervision

Education

Culinary qualifications

Job description

EMYM Ltd T/A Headquarters is a popular hospitality venue in Auckland’s Viaduct Harbour precinct. We offer a mix of dining, drinks, entertainment, and harbour‑side ambience. We are looking for experienced sous chef to join our team. This role will be permanent and full-time job.

The Sous Chef is responsible for supporting the Head Chef in managing daily kitchen operations and acting as second‑in‑charge when the Head Chef is absent. The role involves menu development, food preparation, staff supervision and maintaining high standards of food quality, safety and kitchen efficiency.

Key Responsibilities

• Assist with creating new dishes, developing recipes and updating existing menus, creating function packages menus & event menus.
• Oversee daily kitchen operations, food preparation and service.
• Fully Lead kitchen operations in the Head Chef's absence.
• Supervise, train and support junior kitchen staff and kitchen hands.
• Manage stock levels, food ordering, portion control and waste reduction.
• Maintain consistent food quality, presentation and service standards.
• Ensure compliance with food safety, hygiene and workplace health and safety requirements.
• Coordinate with venue management and front‑of‑house staff for daily service and special events.

The ideal applicant needs to have

• Minimum 2 years of relevant professional kitchen experience
• Strong cooking skills and knowledge of menu development.
• Good communication, leadership and time-management skills.
• Ability to work efficiently in a fast‑paced hospitality environment.
• Relevant culinary qualifications or equivalent professional training desirable.

Pay conditions: Minimum $38 to Maximum $38 per hour

Hours of work: Minimum 30 hours per week is guaranteed.

Location: You will be required to work in Auckland .