Sous Chef

About the role

Reporting to the Executive Chef and Group Head Chef you will work closely with the Kitchen Manager and other Sous Chef. You will lead the day-to-day running of the kitchens, bringing structure, consistency and momentum to a high-volume catering operation. You will be a hands-on, standards-driven leader, comfortable being in command while leading from the front and building a strong, inclusive team culture.

Key responsibilities

• Support and lead delivery of catered events for 100–1000 guests
• Ensure consistent food quality across multiple venues and event formats
• Support menu execution and collaborate on menu development
• Manage food safety, cost control and waste minimisation
• Work closely with operations and events teams to deliver seamless events

About you

• Proven experience in high-volume event catering (100–1000 guests)
• Calm, organised and decisive under pressure
• Passion for food, hospitality and excellence

About us

Collective Hospitality is one of Aotearoa's leading catering and events companies, delivering restaurant-quality food at scale for corporate events, large-format functions and premium weddings. Guided by our Aotearoa on a Plate philosophy, we champion local producers, seasonal ingredients and sustainable practices. Sustainability is central to who we are, Collective is New Zealand's first B Corp catering company and one of the country's most sustainable caterers.