Sous Chef: Lead Kitchen, Menu & Service

NZ Venue Co LTD; Ōrākei; On-site; NZD 65,000 - 90,000; Full time

Benefits offered by this job

Staff discounts across venues

Training and development opportunities

Career development opportunities

Job summary

St Johns Bar & Eatery in Wellington is looking for an experienced Sous Chef to join the kitchen team and support the Head Chef in delivering a top-tier food offering. You will lead the kitchen during busy services and help develop menus and seasonal specials.

The role focuses on maintaining high standards of quality, safety, and presentation while mentoring junior chefs and ensuring smooth operations across functions and events.

Qualifications

• Minimum 2 years’ experience in a Sous Chef or senior Chef role.
• Experience in a busy commercial kitchen.
• Strong leadership and communication skills.
• Passion for quality food and contemporary cuisine.

Responsibilities

• Supporting the Head Chef with the overall kitchen operation
• Leading the kitchen team during service
• Maintaining high standards of food quality, consistency and presentation
• Assisting with menu development and seasonal specials
• Supporting functions and event service
• Managing kitchen sections and ensuring smooth service flow
• Assisting with stock control, ordering and food costs
• Training, mentoring and developing junior chefs
• Maintaining food safety, hygiene and health & safety standards
• Stepping into the Head Chef’s role when required
• Helping create a positive, professional and high-performing kitchen culture

Skills

Sous Chef experience

Leadership

Food safety knowledge

Menu development

Tools

Stock control

Job description

St Johns Bar & Eatery in Wellington is looking for an experienced Sous Chef to join the kitchen team and support the Head Chef in delivering a top-tier food offering. You will lead the kitchen during busy services and help develop menus and seasonal specials.

The role focuses on maintaining high standards of quality, safety, and presentation while mentoring junior chefs and ensuring smooth operations across functions and events.