Sous Chef

Employer Sponsored Jobs; Nelson; On-site; NZD 65,000 - 85,000; Full time

Job summary

Employer Sponsored Jobs is recruiting a Sous Chef (Assistant Kitchen Manager) for a premium waterfront dining venue near Nelson. You will lead the kitchen day-to-day beside the Head Chef, plan and cost menus, and manage stock and supplier relationships to hit gross profit targets.

Open to candidates with NZ work rights; role is permanent, 30+ hours/week including weekends and public holidays, with potential visa sponsorship for the right person.

Qualifications

• Minimum 3 years managing kitchens.
• Budgeting ability.
• Costing ability.
• Strong organisation and time management.
• Outstanding food and beverage knowledge, local and international.
• Working knowledge of IT and cloud-based software.

Responsibilities

• Lead the kitchen day to day beside the Head Chef and take over fully in their absence, including recruitment below management level, training, rosters and performance.
• Plan and cook menus and specials costed to the required gross profit.
• Manage kitchen finances against budget (cost of goods, wage cost, gross profit), with stock ordering, supplier management, accurate counts and minimal waste.
• Maintain food safety standards, the Food Control Plan and documented kitchen systems.

Skills

Kitchen leadership

Budgeting

Costing

Organisation

Time management

Food & beverage knowledge

IT knowledge

Right to work NZ

Education

Level 5 National Diploma in Hospitality (Kitchen Management)

Tools

Excel

Email

Word

Job description

The employer, a premium waterfront dining venue near Nelson known for outstanding guest experiences, needs a second-in-command in its kitchen. The Sous Chef (Assistant Kitchen Manager) works directly under the Head Chef - Kitchen Manager, holds genuine decision-making authority and deputises whenever the Head Chef is away.

What the business needs most is commercial control. It wants someone who can cost menus and specials for the required gross profit, keep food and wage costs within budget and manage stock and suppliers with little waste.

The position is permanent, a minimum of 30 hours a week including weekends and public holidays. It is open to people with the right to work in New Zealand, and as an accredited employer the business may be able to offer work visa sponsorship for the right person.

Employers hiring at this level read the CV for proof of kitchen leadership, so show your rosters, training and budget results, and .

• Lead the kitchen day to day beside the Head Chef and take over fully in their absence, including the team's recruitment below management level, training, rosters and performance
• Plan and cook menus and specials costed to the required gross profit
• Manage kitchen finances against budget (cost of goods, wage cost, gross profit), with stock ordering, supplier management, accurate counts and minimal waste
• Maintain food safety standards, the Food Control Plan and documented kitchen systems

• Level 5 National Diploma in Hospitality (Kitchen Management) held
• A minimum of 3 years managing kitchens
• Budgeting ability
• Costing ability
• Strong organisation and time management
• Outstanding food and beverage knowledge, local and international
• Working knowledge of IT and cloud-based software, email, Word and Excel
• Holds the right to work in New Zealand