Sous Chef - Seasonal Fixed Term

Collective Hospitality; Auckland; On-site; NZD 55,000 - 62,000; Full time

Benefits offered by this job

Immediate start

High-volume events experience

Support from Executive and Group Head

Competitive hourly rate

Job summary

Collective Hospitality is seeking a Sous Chef for an immediate start in Mount Eden, Auckland. This 3-month fixed-term role runs through the peak function season, reporting to the Executive Chef and Group Head Chef. You will lead the kitchen operations, ensure quality, and manage prep and production for multiple events.

You'll oversee a brigade, coordinate with events and operations teams, and maintain food safety and cost control. An hourly rate reflects the volume and urgency of the role.

Qualifications

• Experience cooking at high volume (100–1,000 guests).
• Strong leadership and decision-making in a fast-paced kitchen.
• Current right to work in New Zealand.

Responsibilities

• Lead the delivery of catered events, 100 to 1,000 guests
• Keep food quality consistent across venues and event formats
• Run prep and production schedules across a packed event calendar
• Manage food safety, cost control and waste
• Work with the events and operations teams so the kitchen and the floor are aligned
• Lead the brigade, including casual chefs who join for the season

Skills

Leadership

Team management

Food safety

Cost control

Job description

Jora New Zealand will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

Sous Chef | 3 Month Fixed Term | Immediate start
Mount Eden, Auckland

• Chefs/Cooks (Hospitality & Tourism)
• Full time, fixed term to early December

$40 to $45 per hour About the role

Our busiest three months of the year start now. We're bringing on a Sous Chef to run the kitchen through peak function season, from an immediate start to early December.

You'll report to the Executive Chef and Group Head Chef, and work alongside the Kitchen Manager and our other Sous Chef. You'll lead the day-to-day running of the kitchen: getting the prep list right, keeping the sections moving, and holding the standard on a day with four events going out the door. No admin - this is a hands‑on job.

Key responsibilities

• Lead the delivery of catered events, 100 to 1,000 guests

• Keep food quality consistent across multiple venues and event formats

• Run prep and production schedules across a packed event calendar

• Manage food safety, cost control and waste

• Work with the events and operations teams so the kitchen and the floor are on the same page

• Lead the brigade, including the casual chefs who join us for the season

About you

• You've cooked at volume, 100 to 1,000 guests

• Highly professional. Calm, organised and decisive but with energy and a leadership presence

• You can run a team, and people want to work for you

• Available to start straight away and see the season through to early December

• Current right to work in New Zealand

What we offer

• $40 to $45 per hour, depending on experience

• An immediate start, and three months of the most interesting events in Auckland

• Guidance from highly experienced Executive and Group Head Chefs

• If it works for both of us, we'll talk in December about what comes next

About Collective

Collective is one of New Zealand's leading catering and events companies. We cook restaurant‑quality food at scale for corporate events, large functions and weddings. Our Aotearoa on a Plate philosophy means local producers, seasonal ingredients, and food that tastes like where it comes from. We're New Zealand's first B Corp catering company, and sustainability shapes how we work.