Kapiti Coast Hospitality Limited trading as Boundary Tap & Kitchen is seeking a talented Sous chef who can assist the Head chef in the day-to-day running of an establishment’s kitchen at Boundary Tap & Kitchen in Raumati Beach, Wellington. As a full-time Sous chef, you will be responsible for overseeing the kitchen operation and contributing to the delivery of exceptional dining experiences for our customers.

 

POSITION SUMMARY

The Sous Chef plays a key leadership role in managing the operations of our kitchen. This position requires not only strong culinary skills but also the ability to manage people, control food costs, and maintain high hygiene standards.The ideal candidate will have a New Zealand Certificate (Level 4) in Cookery or an equivalent or higher qualification, or minimum two years of relevant experience in a professional kitchen environment.

 

REPORTS TO:

Head Chef / Director

RESPONSIBLE FOR:

  • Chef de Partie
  • Commis Chef
  • Apprentice / Trainee Chefs
  • Kitchenhands / Stewards

INTERDEPARTMENTAL RELATIONSHIPS:

  • Restaurant Manager
  • Front of House Supervisors and Staff
  • Function Coordinators
  • Accounts and Inventory Staff

 

PRIMARY RESPONSIBILITIES:

  • Assist the Head Chef with day-to-day kitchen management and assume responsibility in their absence
  • Menu planning, costing, and recipe standardisation in conjunction with the Head Chef and Restaurant Manager
  • Supervise and mentor kitchen staff, maintaining a positive team culture
  • Ensure all menu items are prepared and presented to standard
  • Oversee kitchen cleanliness, hygiene practices, and food safety compliance
  • Manage ordering, stock rotation, and inventory control
  • Ensure timely service during peak hours while maintaining quality
  • Coordinate effectively with front-of-house staff to deliver a seamless dining experience
  • Uphold safety protocols and report hazards as required

 

REQUIREMENTS:

  • New Zealand Certificate (Level 4) in Cookery or equivalent or higher
  • Two years of relevant work experience may substitute above stated qualification requirements
  • Strong understanding of food safety and kitchen operations
  • Experience in managing kitchen staff and rosters
  • Excellent time management, leadership, and organisational skills
  • Flexibility to work varied shifts including weekends and public holidays
  • Must have the legal right to work in New Zealand

 

PREFERRED COMPETENCIES

Technical Skills:

  • Strong cooking techniques and plating skills
  • Menu development and food costing
  • Inventory and waste control
  • Basic computer literacy for stock and roster systems

Interpersonal & Leadership Skills:

  • Confident, calm communicator and team motivator
  • Creative and solution-oriented approach
  • Attention to detail under pressure
  • Dependable, punctual, and committed to quality

WHAT WE OFFER:

  • Competitive pay
  • Opportunity to contribute creatively to menus and specials
  • Supportive management and positive work culture
  • Staff meals and potential career growth
  • The chance to be part of a respected, community-driven restaurant

 

 

Employer Questions

Your application will include the following question(s):

  • Which of the following statements best describes your right to work in New Zealand?
  • How many years' experience do you have as a sous chef?

  • Do you have experience with menu planning & costing?

  • Have you worked in a role where you were responsible for stock control?


  • Do you have experience in training & managing kitchen staff?

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