Sous Chef

Hapuku Lodge and Treehouses; Kaikōura; On-site; NZD 70,000 - 100,000; Full time

Benefits offered by this job

Good pay rates and a supportive work环境

Staff perks, including discounted food

Job summary

Hāpuku Lodge and Treehouses in Kaikōura, Canterbury, New Zealand, seeks an experienced Sous Chef to join the culinary team. This full-time role (minimum 30 hours/week) begins October 2026 and supports the Head Chef in delivering exceptional dining experiences at our luxury lodge.

Initially fixed-term until April 2027, with potential for permanent placement for the right candidate. You will lead on-shift operations, mentor staff, and ensure top-quality food and service.

Qualifications

• 5+ years professional kitchen experience, 2+ years as CDP or Sous Chef.
• Proven leadership and people management skills.
• Excellent organisation and time-management abilities.
• Experience with food costing, budgeting and inventory management.
• Knowledge of local, seasonal, sustainable ingredients.

Responsibilities

• Lead on-shift operations to maintain service standards.
• Oversee food preparation, cooking and plating for consistency.
• Design daily specials using seasonal produce to reduce wastage.
• Collaborate with senior chefs on dishes and menus.
• Train and mentor kitchen staff, providing feedback.
• Ensure dietary needs are catered for and guest expectations met.
• Manage kitchen supplies, stock control and portioning.
• Maintain rigorous food safety and hygiene standards.

Skills

Kitchen leadership

Food preparation

Seasonal menu development

Time management

Budget & cost control

Education

NZQ Level 4 in Culinary Arts or equivalent

Job description

Jora New Zealand will close on 16th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

Hapuku Lodge and Treehouses – Kaikoura, South Island

About the role
We are seeking an experienced Sous Chef to join the culinary team at Hāpuku Lodge and Treehouses in Kaikōura, Canterbury. This is a full-time position (minimum 30 hours/week) starting October 2026 based at our beautiful property, where you will play a crucial role in supporting our Head Chef / Senior Sous Chef delivering exceptional dining experiences to our guests. As Sous Chef, you will be instrumental in maintaining the highest standards of food preparation, kitchen management, and culinary excellence, whilst contributing to the unique hospitality offering that defines our luxury lodge.

Initially a fixed term role until April 2027, but permanent position would be considered for the right applicant.

Your duties will include:

• Lead on-shift operations to ensure exceptional service standards, making operational decisions in the absence of the Head Chef and Senior Sous Chef
• Oversee food preparation, cooking and plating; ensuring excellence & consistency across portion size, food quality and presentation - quality checking all dishes that leave the kitchen
• Design daily specials using seasonal garden produce efficiently to minimise wastage
• Collaborate with Senior Chefs to develop dishes, menu offerings and to create memorable dining experiences
• Train, supervise and mentor kitchen staff through demonstration of best practice, setting clear expectations and giving constructive feedback
• Ensure all special requests and dietary needs are catered for, satisfying our guest expectations
• Manage kitchen supplies & food cost through effective stock control, rotation and portion control
• Maintain rigorous food safety, hygiene, and health & safety standards in compliance with all relevant regulations and internal policies
• Communicate clearly and effectively within the kitchen team and across other departments, building positive, collaborative relationships with our wider Lodge team
• Uphold a clean, organised, and efficient workstation at all times

What we're looking for:

• 5+ years professional kitchen experience, (2+ years as a CDP or Sous Chef, minimum)
• Excellent knowledge & technical skills across a range of cooking techniques
• Proven leadership and people management experience
• Excellent organisation and time-management skills
• Flexibility to work a range of shifts, including weekends and public holidays
• Relevant culinary qualifications or certifications (e.g., NZQ Level 4 in Culinary Arts or equivalent)
• Experience working in upmarket or fine dining establishments
• Knowledge of food costing/budgets and inventory management
• Passion for showcasing local, seasonal, and sustainable ingredients

About us

Hāpuku Lodge and Treehouses is a luxurious hospitality destination located in the breathtaking Kaikōura region of Canterbury, New Zealand. We pride ourselves on delivering exceptional guest experiences through world-class dining, stunning accommodation, and authentic Kiwi hospitality. Our philosophy centres on celebrating local ingredients, supporting our local community, and creating unforgettable moments for our guests. We are committed to sustainable practices, environmental stewardship, and building a workplace culture where our team members feel valued, supported, and inspired to deliver excellence every day.

Being a key part of a creative and close knit kitchen team

Contributing to the smooth flow of our kitchen operations

Working with the freshest farm produce, quality local products and planning seasonal produce requirements with our Garden team.

Working in a team that values work-life balance; enjoying all the adventures Kaikōura and the region has to offer

• Good pay rates and a supportive work environment
• Staff perks, including discounted food and beverage