Sous Chef — Creative Gastropub Leader in Queenstown

Placements24; Queenstown; On-site; NZD 40,000 - 60,000; Full time

Benefits offered by this job

On-the-job training

Performance-based bonuses

Complimentary meals

Staff discounts

Job summary

Placements24 is seeking a skilled Sous Chef for a busy gastropub in Queenstown. You will support the Head Chef in daily kitchen operations, help drive menu development and lead the kitchen team to deliver high-quality food.

This role requires strong leadership, creativity, and cost-consciousness, with 3–5 years of experience. Shift coverage includes evenings, weekends, and holidays, and on-the-job training is provided.

Qualifications

• Minimum 3–5 years as Sous Chef or Senior Chef de Partie in a reputable establishment.
• Culinary degree or relevant vocational training preferred.
• Strong knowledge of cooking techniques, food preparation and presentation.
• Experience in inventory management and cost control.
• Excellent leadership, communication and teamwork skills.

Responsibilities

• Assist the Head Chef in all kitchen management and operations.
• Prepare and cook high-quality dishes according to recipes and standards.
• Oversee kitchen staff, providing guidance, training, and supervision.
• Manage food inventory, ordering, and stock rotation to control costs.
• Ensure strict adherence to food safety, hygiene, and sanitation regulations.
• Contribute to menu planning, development, and costing.
• Maintain consistency in food preparation and presentation.
• Supervise kitchen operations during the Head Chef's absence.
• Ensure all kitchen equipment is properly maintained and utilized.
• Foster a positive and collaborative work environment within the kitchen team.

Skills

Leadership

Culinary techniques

Inventory management

HACCP

Food presentation

Work under pressure

Creativity

Education

Culinary degree or vocational training

Job description

Placements24 is seeking a skilled Sous Chef for a busy gastropub in Queenstown. You will support the Head Chef in daily kitchen operations, help drive menu development and lead the kitchen team to deliver high-quality food.

This role requires strong leadership, creativity, and cost-consciousness, with 3–5 years of experience. Shift coverage includes evenings, weekends, and holidays, and on-the-job training is provided.