About our role
We are looking for an enthusiastic and motivated individual to join our North Club House kitchen team. You may be an experienced Chef de Partie ready to take the next step into a Sous Chef position, or an established Sous Chef looking for your next challenge.
North Club House offers an elevated dining experience showcasing local and seasonal produce. The Sous Chef will support the Head Chef in all areas of kitchen operations, ensuring exceptional dining experiences for members and guests while maintaining the highest standards of quality, presentation and service. This role will also provide leadership and mentoring to the wider kitchen team and act as second-in-command in the absence of the Head Chef.
Key responsibilities will include:
- Supporting the Head Chef with the day-to-day management of kitchen operations and leading the kitchen in their absence
- Coordinating and supervising food preparation and service to ensure dishes are delivered on time and to the highest standards
- Monitoring inventory, ordering, purchasing and stock control while minimising waste and maintaining cost efficiencies
- Cooking for high-end guests, requiring flexibility with menus and attention to guests’ dietary requirements, allergies, preferences and special requests
- Working alongside the Head Chef to develop seasonal menus, special event offerings and memorable dining experiences
- Monitoring food quality, presentation, consistency and portion control throughout all stages of preparation and service
- Supervising, coaching and mentoring kitchen team members, supporting training and ongoing development
- Assisting with rostering and managing workflow across kitchen sections to ensure efficient service delivery
- Adhering to all food safety, health and safety, and sanitation requirements in line with New Zealand food safety standards
- Maintaining accurate food safety records, temperature logs and other required compliance documentation
About you
You will be an experienced Chef who brings enthusiasm, leadership and a passion for delivering exceptional dining experiences. Teamwork will be second nature to you, and you will thrive in a collaborative environment while supporting and developing those around you. Other attributes that would contribute to your success include:
- Minimum of 3 years experience working as a professional chef
- Previous experience in a Sous Chef role and confidence leading a busy a la carte kitchen in the absence of the Head Chef
- Luxury culinary experience is essential in line with our world class resort
- Certificate in basic food hygiene or equivalent practical experience
- Experience training, mentoring and managing kitchen team members
- Strong organisational, communication and time management skills
- Confidence managing multiple kitchen sections while maintaining consistency, quality and creativity
- Basic computer literacy across Microsoft Office applications
- Current full New Zealand Driver Licence preferred
- Ability to work flexible hours as required, including nights, weekends and public holidays
Note our roles will cover a minimum of 32 hours per week.
Competitive remuneration available depending on experience.
