SOUS CHEF

About the role

We are seeking a highly skilled, passionate Sous Chef or Head Chef with strong culinary leadership expertise to manage daily kitchen operations, lead seasonal menu innovation, and maintain impeccable food quality and safety standards. The candidate will work closely with front-of-house teams to deliver fine-dining precision in a fast-paced coastal bistro setting.

Key responsibilities

• Lead daily operational workflow, supervising prep, cooking, plating, and food delivery to uphold continuous consistency.
• Design and refine seasonal à la carte menus, daily specials, banquet, and shared feast offerings.
• Oversee inventory, stock rotation (FIFO), yield management, food costing, and portion control to minimize kitchen waste.
• Enforce strict adherence to NZ food safety regulations, HACCP standards, allergen management, and kitchen sanitation.
• Train, mentor, and schedule kitchen personnel to optimize performance, kitchen productivity, and team harmony.
• Manage standard recipe development (SOPs), supplier orders, stock takes, and raw ingredient quality checks.

About you

• A New Zealand Diploma in Culinary Arts / Cookery (Level 5 or Level 6) or an equivalent recognized international qualification, or a minimum of 3 years of full-time, relevant experience as a Chef in a high-volume, fine-dining, or modern bistro restaurant environment.
• Advanced knife skills, high-level plating techniques, standard recipe execution, and experience in modern bistro and luxury dining production.
• Proficiency in food safety plans (HACCP), menu pricing, yield management, and kitchen budgeting.
• Calm under pressure, guest-focused mindset, clear communication, adaptable in high-volume settings, and strong team leadership abilities.

About us

Perched at 23A The Parade, Bucklands Beach, Bucks Bistro is a premiere waterfront destination overlooking the Hauraki Gulf. We blend relaxed coastal dining with contemporary NZ culinary flair, taking pride in fresh seafood, local produce, and elevated Asian/fusion-inspired menu items—from trevally crudo and scampi fettuccine to premium dry-aged cut meats and shared feasts. We run busy daily service as well as high-volume waterfront functions for up to 300 guests.