Sous Chef

RGIT Australia; Gibbston; On-site; NZD 68,000 - 73,000; Full time

Benefits offered by this job

Staff discounts

On-site car park

Staff meals

Job summary

Gibbston Valley Wines in Gibbston, Otago is seeking a skilled Sous Chef to join our kitchen leadership. You will be second in command, supporting the Executive Chef in menu development and daily kitchen operations to deliver exceptional dining experiences for our guests.

With 3+ years in a high-volume kitchen, a culinary qualification, and solid HACCP knowledge, you’ll lead by example in a premium winery setting. NZ$33–$35 per hour, permanent full-time roles.

Qualifications

• Minimum 3+ years as Sous Chef or senior CDP in high-volume kitchens.
• Culinary qualification and strong HACCP knowledge.
• Experience with menu development and cost control.

Responsibilities

• Assist Executive Chef with menu design and kitchen operations.
• Lead by example to maintain hygiene and presentation standards.
• Oversee stock, food cost management, and staff development.
• Deliver exceptional guest dining experiences.

Skills

Sous Chef experience

High-volume kitchen

Food safety HACCP

Kitchen financials

Leadership

Education

Culinary qualification

Job description

Gibbston, Otago 9384, New Zealand • NZ$33 - NZ$35

Full-time Permanent Experienced - 3 years+

Posted 29 Sep 2026

Description

At Gibbston Valley, we’re more than just a winery, we are a place where guests come to unwind, reconnect, and experience the very best of the region. Surrounded by vines, our Cellar Door, Wine Cave, Restaurant, Spa, and Lodge offer visitors a unique taste of genuine kiwi hospitality.

We live by our values: Care Always | Grow Together | Craft with Purpose | Honour the Land

About the role:

• Permanent Full-time – Minimum of 30 hours a week
• Location: Gibbston Valley Wines - Otago, Gibbston
• $33.00 to $35.00 depending on the experience

We are looking for a Sous Chef to join our team. As Sous Chef, you’ll be second in command in our kitchen - supporting the Executive Chef in leading a skilled team, developing creative seasonal menus, and ensuring every dish reflects the exceptional standards we’re known for.

Your responsibilities will include:

• Supporting the Executive Chef with menu design, kitchen operations, and staff development
• Leading by example to maintain high food hygiene and presentation standards
• Overseeing stock control, ordering, and food cost management
• Contributing to a positive team culture through coaching and open communication
• Ensuring every guest enjoys an exceptional dining experience

About you:

• You are currently a Sous Chef or an ambitious Senior CDP with 3+ years of experience in high-quality, high-volume (~150 covers) environments.
• A relevant culinary qualification and a deep understanding of food safety (HACCP) and kitchen financials.
• You remain calm under pressure, led by example and possess a genuine passion for the intersection of viticulture and gastronomy.
• Eligibility of work in New Zealand without any restrictions.
• A reliable method transport since we’re located about 25 mins from Queenstown CBD

If you love working in a stunning natural environment this could be your next move.

Why you will love working for us:

• Work alongside an Executive Chef who values collaboration, professional growth and a positive kitchen culture.
• Work in a luxury, award-winning environment in a breathtaking vineyard setting alongside one of Central Otago's most iconic brands
• A tight knit, supportive team culture driven by shared values
• Generous staff discounts on wine, spa and restaurant dining
• Opportunities to learn, develop and take on additional responsibilities
• On-site car park
• Staff meals while on duty

Company Overview

At Gibbston Valley, our teams are deeply passionate about this exceptional place. We thrive on having fun and sharing our knowledge and enthusiasm with every visitor. Our makers infuse each Gibbston Valley wine bottle with passion and personality. From handpicking whole bunches of organically grown grapes to foot-macerating the fruit, they employ traditional and sustainable techniques to craft every vintage with care. This commitment, harmonising with the region’s soil, sun, frost, and rain, captures the distinctive essence of Gibbston Valley’s unique terroir.