Sous Chef (1 Vacancy)
Auckland
Located on the stunning shores of Te Arai, just North of Auckland, NZ. Tara Iti is a private golf club known for its exceptional service, breathtaking surroundings, and commitment to delivering a world-class experience. Our intimate clubhouse and dining area allow our team to focus on personalised, relationship-driven service.
We are looking for a highly organised team leader with exceptional service skills who thrives on building rapport with our members and guests.
As one of the world’s most prestigious private golf clubs, we are seeking skilled and passionate individuals ready to take their culinary careers to the next level. We have an exciting opportunity for a driven and enthusiastic Sous Chef to become part of our exceptional hospitality team at the Clubhouse.The ideal candidate will be a passionate foodie, eager to grow, and a strong team player.Working closely with our accomplished Head Chef, the Sous Chef will benefit from expert mentorship and hands-on experience.
This role involves contributing to all aspects of kitchen operations across both the Clubhouse Kitchen and our mobile Airstream kitchen, as well as at future or temporary event locations. As the second in command, the Sous Chef will also play a key role in supervising and mentoring junior kitchen staff.As well as helping with food cost, ordering and any other requests by the Head chef or members.
Key Qualifications & Experience:- A minimum of 3 years’ experience as a professional chef in high-end culinary environments;
- A formal culinary qualification, ideally Level 4 NZQA or equivalent;
- Certification in food hygiene or demonstrated knowledge of kitchen hygiene and food safety standards;
- Excellent organisational and time management skills;
- Familiarity with the workflow and standards expected in a high-end kitchen;
- Flexibility to work across various shifts, including nights, weekends, and public holidays;
- Knowledge and planning of breakfast, lunch and dinners;
- Strong ability to work both independently and collaboratively to deliver high-standard cuisine;
- Supervising and mentoring all kitchen staff;
- Positive “can-do” attitude, paired with strong interpersonal, organisational, and time management skills;
- Calm, professional, and engaging presence.
- A minimum of 32 hours per week, with rosters covering any day from Monday to Sunday as scheduled by Manager.
- Competitive hourly wage between $NZ35.00 and $NZ38.00, based on experience.
- Shared service charge and gratuities.
- Staff discounts on Golf Shop purchases.
- Possibility to staff accommodation at a reasonable rate.
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