Sous Chef: Lead Brand‑New Kitchen Launch

Oaks Auckland Hotel; Auckland; On-site; NZD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive compensation

Career development

Exclusive staff discounts

Job summary

Oaks Auckland Hotel is seeking an experienced Sous Chef to lead kitchen operations at our brand-new restaurant opening. You will oversee food preparation, maintain quality and hygiene, and mentor kitchen staff in a high-volume hotel environment.

Join a dynamic team and contribute to exceptional guest experiences, with a focus on consistency, innovation, and cost control across breakfast, lunch, and dinner services in Auckland.

Qualifications

• 2+ years experience in a Sous Chef or senior kitchen leadership role in hotel/high-volume hospitality.
• Relevant culinary qualification (e.g. Certificate III or IV in Commercial Cookery or equivalent).
• Strong understanding of HACCP, hygiene, and food safety practices.
• Proven ability to lead, train, and motivate a diverse kitchen team in a fast-paced environment.
• Excellent culinary skills with a strong eye for detail and commitment to quality presentation.
• Experience with stock control, ordering, and minimising food wastage.
• Ability to work across breakfast, lunch, and dinner services on a rotating roster, including weekends and public holidays.

Responsibilities

• Assisting the Executive Chef in the daily operation of the kitchen and leading the team in their absence.
• Ensuring consistent, high-quality food preparation and presentation across all sections.
• Supporting and mentoring kitchen staff to develop their skills and maintain a positive team environment.
• Overseeing food stock levels, assisting with ordering, inventory management, and stock rotation.
• Maintaining strict compliance with food safety, hygiene, and health & safety regulations.
• Managing food cost and wastage, contributing to menu planning and cost control.
• Collaborating with the Food & Beverage team to ensure seamless service delivery and guest satisfaction.
• Responding promptly and professionally to any kitchen or guest issues related to food service.
• Assisting in staff rostering and ensuring the kitchen is adequately staffed to meet business demands.
• Upholding cleanliness, organisation, and functionality of all kitchen areas.
• Working across breakfast, lunch, and dinner operations on a rotating roster—flexibility is essential for success in this role.

Skills

Leadership

Food safety

Culinary excellence

Staff training

Quality presentation

Stock control

Communication

Education

Certificate III/IV in Commercial Cookery

Job description

Oaks Auckland Hotel is seeking an experienced Sous Chef to lead kitchen operations at our brand-new restaurant opening. You will oversee food preparation, maintain quality and hygiene, and mentor kitchen staff in a high-volume hotel environment.

Join a dynamic team and contribute to exceptional guest experiences, with a focus on consistency, innovation, and cost control across breakfast, lunch, and dinner services in Auckland.