Sous Chef - New Restaurant Opening

About the role

Oaks Auckland Hotel is looking for an experienced, professional and enthusiastic Sous Chef to join its team on a full-time basis. The role is part of a brand-new restaurant opening, where you will lead kitchen operations, oversee food preparation and service, support and mentor kitchen staff, and ensure the highest standards of quality, presentation and hygiene.

Key responsibilities

• Assist the Executive Chef in daily kitchen operations and lead the team in their absence
• Ensure consistent, high-quality food preparation and presentation across all sections
• Support and mentor kitchen staff to develop their skills
• Oversee food stock levels, assist with ordering, manage inventory and rotate stock
• Maintain compliance with food safety, hygiene and health and safety regulations
• Manage food cost and wastage, contribute to menu planning and cost control
• Work with the Food & Beverage team to ensure seamless service and guest satisfaction
• Respond promptly to kitchen and guest issues related to food service
• Help with staff rostering so the kitchen is adequately staffed
• Keep all kitchen areas clean, organised and functional
• Work across breakfast, lunch and dinner on a rotating roster, including weekends and public holidays

Required profile

• 2+ years of experience as a Sous Chef or in a senior kitchen leadership role, ideally in a hotel or high-volume hospitality setting
• Relevant culinary qualification such as a Certificate III or IV in Commercial Cookery or equivalent
• Ability to lead, train and motivate a diverse kitchen team in a fast-paced environment
• Excellent culinary skills with a strong eye for detail and quality presentation
• Experience with stock control, ordering and minimising food wastage
• Solid understanding of kitchen financials, including food cost control and labour management
• Flexible availability across all services, including weekends and public holidays
• Working rights in Australia or New Zealand

What we offer

• Competitive, negotiable remuneration package
• Professional induction, ongoing training and possible financial support for education
• 50% off accommodation at Minor Hotels brands, plus discounts on international accommodation, food and beverage, retail, entertainment and furniture
• Paid leave including parental leave and birthday leave
• Employee assistance program and wellness programs