Sous Chef

The Hermitage Hotel is looking for passionate and meticulous Senior Chefs with experience end-to-end production and service to join our dynamic team. Ideal applicants will have prior experience as a Sous or be talented CDP's who are ready and looking for their next career step.

At The Hermitage Hotel we offer our guests a variety of dining options through the summer that include the iconic Panorama Room, premier Alpine Restaurant, Sir Edmund Hillary Café, Snowline Bar, and the Chamois Bar and Grill. You may work in any or all our outlets, which makes this an exciting opportunity to broaden your culinary experience and put your skills to the test.

You will be involved in developing ideas and new dishes, supporting career growth, maintaining standards, and consistently delivering quality food experiences. In return, we are committed to providing exciting opportunities in the most unique environment.

In this role, you will be responsible for:

• Maintaining high guest satisfaction through preparing and serving quality dishes.
• Planning weekly and daily operational requirements, including equipment needs and food stock.
• Excellent time management for the consistent delivery of high-quality food and service.
• Working with team members to monitor the quality of dishes at all stages of preparation, presentation, and service.
• Supporting cost control and budget management through accurately estimating food costs and controlling usage, wastage, and specials.
• Assisting with optimal resource and labour management of the kitchen team to deliver service.
• Maintaining a pleasant and safe working environment whilst ensuring efficiency in preparation of food to exceed customers’ expectations.
• Maintaining standards and displaying knowledge of all relevant Health and Safety standards, food safety plans (FSP), and food preparation regulations.

What you will bring to the role

• 12 months or more experience working as a Sous Chef or CPD is a fast paced or high production kitchen.
• Passion for your craft, pride in your work, a desire to strive for excellence, and consistently deliver.
• An in-depth knowledge and commitment for food safety, quality, and standards.
• A can-do attitude and a willingness to be hands on in all aspects of service and production.
• A curiosity and enthusiasm for learning and supporting others to develop and grow.
• Friendly, outgoing, and professional, with excellent communication skills.
• Flexibility to pivot and prioritise to the needs of the day.
• Ability and willingness to utilise technology for ordering, rostering, and information management.

The role and benefits

• Full time, permanent, minimum 60 hours per fortnight, $30 – $34 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.
• Full time, fixed term opportunities available too