Sous Chef — Lead Kitchen & Banquets, Rapid Growth

EVT - Entertainment | Ventures | Travel; Rotorua; On-site; NZD 70,000 - 90,000; Full time

Benefits offered by this job

Dining discount

Movie tickets

Seasonal perks

Career growth

Parental leave

Job summary

EVT's Rydges Rotorua is seeking a skilled Sous Chef to lead kitchen operations across restaurant, bar, and large-scale events. You will work closely with the Executive Chef to maintain high standards and drive menu execution.

The role emphasizes leadership, training, and cost-aware menu development within a busy hotel setting, with opportunities for growth across EVT’s extensive hospitality network.

Qualifications

• NZQF Diploma in Cookery or Kitchen Management (or equivalent) or 3+ years' Chef experience.
• Proven experience in Sous Chef or senior chef de partie in a busy hotel or high-volume environment.
• Strong understanding of technique, recipe execution, and consistency across a la carte and banquet service.

Responsibilities

• Assist the Executive Chef in running the kitchen across restaurant, bar and events catering.
• Plan and organise food preparation to a high standard, aligned with menus and recipes.
• Lead, mentor and train kitchen staff, supervising them on shift.
• Develop and cost new menus for banquet and conference catering.
• Monitor food quality, portion control and storage, upholding cleanliness standards.
• Manage stock ordering, requisitions and wastage within budget guidelines.
• Step in to run the kitchen in the Executive Chef's absence.
• Ensure compliance with food safety and health procedures.

Skills

Leadership

Menu costing

Stock management

Food safety

Training staff

Kitchen operations

Education

NZQF Diploma in Cookery

Three years experience substitute

Job description

EVT's Rydges Rotorua is seeking a skilled Sous Chef to lead kitchen operations across restaurant, bar, and large-scale events. You will work closely with the Executive Chef to maintain high standards and drive menu execution.

The role emphasizes leadership, training, and cost-aware menu development within a busy hotel setting, with opportunities for growth across EVT’s extensive hospitality network.