Executive Sous Chef

The Executive Chef at The Hermitage Hotel is looking for an experienced Executive Sous Chef to join the kitchen leadership team and oversee a team of passionate Sous Chefs and kitchen team, to consistently deliver outstanding culinary service across our restaurants and cafes.
At the Hermitage we offer our guests a variety of dining options including the iconic à la carte Panorama Room offering fine dining and degustation, the Alpine Buffet Restaurant, Sir Edmund Hillary Café, Snowline Bar, and the Chamois Bar and Grill; catering for 80-500 guests a sitting depending on the dining venue.
As Executive Sous Chef, you will deputise for the Executive Chef, oversee service delivery in all our outlets, support career development, maintain food control standards, and strive to consistently deliver quality culinary experiences to our guests.

In this role, you will be responsible for:

Deputising for the Executive Chef and play a key role in the kitchen leadership
Leading service delivery across restaurant outlets to ensure daily service as well as future operational requirements, including equipment and food stock.
Collaborating with your colleagues in Food & Beverage, Front Office, Sales and Marketing.
Supporting team development, training, onboarding, retention, and recruitment
Supporting cost control through resource management, inventory management, accurately estimating costs, controlling usage, wastage, and specials.
Championing standards and knowledge of all relevant Health industry standards.

What you will bring to the role

A minimum of four years of comparable experience as a Sous Chef/Head Chef
Experience in working across a variety of dining environments including, buffet, café, and à la carte.
NZQA Level 4 Cookery Certificate or equivalent trade qualification or diploma for international applicants
Demonstrable experience in Food Control Planning and its operational delivery.
A minimum of two years line management experience.
Passion for your craft, pride in your work, a desire to strive for excellence, and consistently deliver.

Flexibility to pivot and prioritise to the needs of the day.
Ability and willingness to utilise technology for ordering, rostering, and information management.
The ability to work under pressure, have a flexible approach and attitude, and be physically fit and reliable

The role and benefits

Full time, permanent, minimum 80 hours per fortnight, $35 – $40 per hour
Accommodation at reasonable rent including power, and Wi-Fi.
Free access to all activities offered by the Hermitage Hotel after first eight weeks service
Generous discounts on food and beverage, available from your first day on the job.
Discounted hotel accommodation for Friends and Family after eight weeks service.
Live in Aoraki/Mt Cook National Park, with stunning surroundings and unparalleled views – a short and remarkable commute to work.