Sous Chef

Midway between Christchurch and the West Coast, Wilderness Lodge Arthur's Pass sits on a 4000-acre farm & nature reserve surrounded by the spectacular Arthur's Pass National Park. Designed to fit carefully into the landscape, the lodge offers spectacular mountain views from every window. There are a range of activities to explore, guided adventures to discover nature and farm life - kayak, hike, search for rare wildlife, watch sheep-dogs in action & learn about growing fine merino wool. Stylish accommodation, delicious food & warm hospitality complete the experience. The Wilderness Lodge is family owned and has been at the forefront of nature protection for over 25 years.

We are currently looking for experienced Sous Chef to be part of our thriving hospitality family. This is your chance to work in a stunning location and make a significant impact on our guests' experiences. Don't miss this fantastic opportunity to advance your career in the hospitality industry.

This is a Full-Time fixed term role starting late-September until late-April 2027 with an opportunity to move to another hotel within the group at the end of the season. The position is a live in position with accommodation and food included at a weekly cost, the position is well suited to someone who enjoys the outdoors.

As our Sous Chef, you will play a pivotal role in crafting unforgettable culinary journeys. Collaborating closely with our Head Chef, you'll bring your creativity to the kitchen, ensuring that every plate tells a story of our region's flavours.

Skills and Responsibilities:

Assisting the Head Chef with the daily management and operation of the kitchen. Collaborate with the Head Chef to develop seasonal menus that showcase local ingredients and elevate the alpine dining experience. Overseeing junior staff and helping to develop their knowledge, skills and passion. Monitor presentation of all foods served to guests and ensure that appearance and quality are consistently maintained. To have great organisational skills and the ability to problem solve and make decisions.
Work autonomously and assuming the responsibility of the kitchen in the Head Chef’s absence Must maintain composure and objectivity under pressure. Understanding of current Health & Safety obligations, ensuring the Kitchen is fully compliant to the SOP's, Policies, procedures, and service standards.

Experience:

Proven experience as a Sous Chef or similar role. Strong leadership skills, able to motivate and guide a team to achieve culinary excellence. Adaptability to changing menus, guest preferences, and seasonal ingredients. Certificate IV in Commercial Cookery, or equivalent. Current Food Safety Handling Certificate.