Sous Chef at HIND Management

Kaikōura, Canterbury, New Zealand -

Full Time

Start Date

Immediate

Expiry Date

05 Apr, 26

Salary

32.0

Posted On

05 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Food Safety, Menu Creation, Culinary Skills, Inventory Management, Cost Control, Team Collaboration, Food Preparation, Cooking Techniques, Presentation Skills, Hygiene Standards, Training, Communication, Adaptability, Passion For Cooking

Industry

Hospitality

Description

About The Role - Te mahi We are currently seeking a skilled and passionate Sous Chef to join our team at Sudima Kaikoura Hotel. As Sous Chef, you will have the opportunity to showcase your expertise and creativity in our well-equipped kitchen. Your leadership skills will be put to the test as you assist in guiding and inspiring a dedicated team of culinary professionals. Together we will deliver exceptional dining experiences that exceed our guests' expectations. This role could also suit an experienced CDP looking to take the next step in their career. Are you passionate about exceptional hospitality and inspired by the unique beauty of Kaikōura? Join the team at Hiku in Kaikōura a restaurant with a classic approach to service, shaped by the region’s coastal beauty and cultural depth. Named after the Māori word for whale tail, Hiku reflects the stories and identity of this beautiful place. We serve buffet-style breakfasts, along with A-la-carte lunch and dinner that highlight the region in an elevated yet approachable way. Our dishes carry hints of rustic Kaikōura charm while staying true to the warmth and generosity our guests love. At Hiku, we pride ourselves on delivering warm, genuine service and memorable dining experiences for every guest. If you’re enthusiastic, team-focused, and excited to be part of a restaurant that celebrates community, culture, and the natural world, we’d love to welcome you to our whānau. This full-time permanent role (30 hours per week minimum) is based at Sudima Kaikoura Hotel. The hourly rate for this role is $30 - $32 per hour. Responsibilities | Ngā haepapa Assisting the Head Chef in overseeing all aspects of the kitchen operations, including food preparation, cooking, and presentation, while maintaining and monitoring high-quality standards at all stages of preparation and presentation. May freeze and preserve foods. Collaborating with the Head Chef to create innovative and enticing menus that reflect the hotel's culinary concept and meet the expectations of the 4.5-star clientele. Alongside, estimating food and labour costs, and ordering food supplies Ensuring strict adherence to food safety and hygiene standards, including proper handling, storage, and disposal of ingredients, as well as maintaining a clean and organized kitchen environment. Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff. Supervising and mentoring the kitchen staff, providing guidance, training, and support to foster a positive and productive work atmosphere. Demonstrating techniques and advising on cooking procedures. Managing the inventory of kitchen supplies, ordering ingredients, and coordinating with suppliers to maintain an adequate stock level while minimizing wastage. Assisting with controlling food costs by monitoring portion sizes, minimizing food wastage, and suggesting cost-effective ingredient alternatives without compromising quality. Conducting regular inspections to ensure that all dishes leaving the kitchen meet the hotel's standards in terms of taste, presentation, and overall quality. Overseeing plating and presentation to ensure they meet the expectations of our guests. Assisting in executing all kitchen service including regular restaurant service, room service as well as conferencing and events. Ensuring compliance with all health and safety regulations in the kitchen, including fire safety, equipment maintenance, and staff training. Maintaining open and effective communication with other departments, such as front-of-house staff and management, to ensure smooth operations and exceptional guest satisfaction. May select and train staff. About you | Ko koe tēnei Expert in product quality and presentation skills In-depth knowledge of kitchen operations, including food preparation, cooking techniques, portion control, and food safety standards. Strong leadership qualities, including the ability to inspire, mentor, and guide kitchen staff to achieve their best performance. Previous experience catering to large conferences and events. Experience working in fast-paced, high-pressure environments and the ability to adapt quickly to changing circumstances and guest demands. A genuine passion for cooking and a commitment to delivering exceptional dining experiences to guests. A dedicated and hardworking attitude, leading by example with a hands-on approach to kitchen operations. Comprehensive knowledge of health and safety regulations, as well as food hygiene standards, ensuring strict compliance in all aspects of kitchen operations. Relevant culinary qualifications and certifications are preferred, demonstrating a commitment to professional growth and development. Flexibility to work varied shifts, including weekends and holidays, to meet the demands of the business. Candidates must have the legal right to work in New Zealand to be considered for the role. NZQF Diploma (ANZSCO Skill Level 2) At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification. He kura te tangata - We are all valued Discounts at our hotels, restaurants and spas across our network Staff, family and friends rates at our hotels Meals on duty, staff parking and uniform provided Excellent reward & recognition events Service and anniversary gifts and benefits Wellbeing programme including Health insurance discounts Paid training and individual Employee Development Plans Training towards NZQA qualifications and our very own online digital learning platform Free Life Insurance, Digital Will & Best Doctors teleservice after 3 months of employment Who We Are - Ko Wai Mātou Here at Sudima Hotels, we have one passion, you! We care, we do the right thing and we work together. As a Sudima team member, you will demonstrate these values with your day-to-day actions, however great or small. We believe 'We Are all Valued - He Kura te Tangata', and our success is a direct reflection of our people and our company culture. We live and breathe Manaakitanga, hospitality is at the heart of all that we do. As HRD's Five Star Employer of Choice Award in 2019, 2022, and in 2024, our people love coming to work every day and we think you will too! Hind Management, the management company behind Sudima Hotels, builds, operates, and manages our award-winning hotels, restaurants, bars, and spa businesses. As industry leaders in social and environmental responsibility, they operate on a sustainable business model that takes the well-being of our people and planet seriously. Above all, we’re looking for positive people. Working with us not only means getting unlimited opportunities to develop yourself and your career but being part of a community and company culture that’s passionate about putting people first. Interested applicants must have New Zealand work eligibility rights and have the ability to relocate to Kaikōura if needed. Our values are based on caring, working together, and doing the right thing. We are passionate about our people. We encourage people from diverse backgrounds to apply. We are proud to promote diversity and inclusion within our workplace and ensure an equitable selection process for all. Nau mai, haere mai, tauti mai! Hind Management is committed to accessibility. Should you require assistance or support and are unable to apply online due to an access need, contact our office (+64) 99051727 or email our Talent Acquisition Team at careers@hindmanagement.com. We will aim to respond within 48 hours Monday to Friday 9am - 5pm. At Hind Management, we celebrate diversity and are committed to creating an inclusive environment for all employees. We welcome applications from individuals of diverse backgrounds, including disabled and neurodivergent candidates. Our hiring process is fully accessible and designed to ensure equity for everyone. Please let us know how we can support you in presenting your best self. E manawanui ana tātou - We care Ka mahi tahi tātou - We work together Ka whai tātou i te tika - We do the right thing He kura te tangata - We are all valued

Responsibilities

Assist the Head Chef in overseeing kitchen operations, including food preparation and presentation, while maintaining high-quality standards. Supervise and mentor kitchen staff, ensuring compliance with food safety regulations and managing inventory.