Executive Sous Chef

1d1 day ago

The Hermitage Hotel

Mount Cook, NZ · Full-time · NZ$70,000 – NZ$80,000

About this role

The Executive Sous Chef at The Hermitage Hotel supports the Executive Chef in leading kitchen operations at Aoraki/Mount Cook. This role oversees a team of Sous Chefs and kitchen staff to deliver consistent culinary service across multiple outlets in the national park setting.

Daily responsibilities include directing service in the Panorama Room, Alpine Buffet, cafés, and bars while managing equipment, food stock, and operational needs for 80 to 500 guests. The position requires close coordination with Food & Beverage, Front Office, and Sales teams to maintain smooth service delivery.

The kitchen environment offers exposure to fine dining, buffet, and casual café operations within a unique alpine location. Team members work amid stunning mountain views and changing seasons while upholding high standards for quality and guest experience.

This opportunity provides a distinctive career path in hospitality, building leadership skills and operational expertise that transfer to future roles. The setting combines professional development with the lifestyle of living inside Aoraki/Mount Cook National Park.

Requirements

Minimum of four years comparable experience as a Sous Chef or Head Chef
Experience working across buffet, café, and à la carte dining environments
NZQA Level 4 Cookery Certificate or equivalent trade qualification
Demonstrable experience in Food Control Planning and operational delivery
Minimum of two years line management experience
Ability to utilise technology for ordering, rostering, and information management
Capacity to work under pressure with a flexible approach and reliable attendance

Responsibilities

Deputise for the Executive Chef and play a key role in kitchen leadership
Lead service delivery across all restaurant outlets to ensure daily operations and future requirements
Manage equipment needs, food stock levels, and resource planning for multiple venues
Collaborate with Food & Beverage, Front Office, Sales and Marketing colleagues
Support team development, training, onboarding, retention, and recruitment activities
Control costs through inventory management, usage monitoring, and wastage reduction
Champion standards and maintain knowledge of all relevant Health industry requirements