Sous Chef

Sous Chef

Solera – Mount Maunganui, Bay of Plenty

Full-time, permanent
Minimum guaranteed 30 hours per week
$30–$40 per hour, depending on experience

Solera is looking for an experienced and driven Sous Chef to join our kitchen team in Mount Maunganui.

This is an opportunity to take a senior role in one of the Bay of Plenty’s leading restaurants. Solera currently holds Two Hats in the Cuisine Good Food Awards and was recently named Restaurant of the Year at the Bay of Plenty Hospitality Awards.

We are a small, professional and ambitious team with a strong work culture. We take our food seriously, but just as importantly, we believe in running a well-organised kitchen where people are supported, standards are clear and everyone takes pride in what we produce.

Our food is produce-driven, creative and constantly evolving, with a strong focus on New Zealand ingredients, seasonality and cooking over fire.

About the role

Working closely with our Head Chef, the Sous Chef will play an important role in the day-to-day running of the kitchen and maintaining the standards Solera has become known for.

This is a hands-on position. You’ll be leading services, cooking alongside the team, contributing to the development of new dishes and helping ensure the kitchen operates consistently at a high level.

You’ll also be trusted to take responsibility for the kitchen in the Head Chef’s absence and will play an important role in developing and supporting the rest of our kitchen team.

Key responsibilities

• Leading and managing kitchen services alongside the Head Chef
• Maintaining consistently high standards of food, presentation and execution
• Assisting with menu development, testing and seasonal menu changes
• Training, mentoring and developing junior chefs
• Maintaining strong kitchen systems, organisation and communication
• Managing ordering, stock control and inventory
• Assisting with food costing and maintaining food-cost targets
• Assisting with kitchen rosters and labour management
• Maintaining excellent food safety and workplace health and safety standards
• Taking responsibility for the kitchen in the Head Chef’s absence
• Contributing positively to the culture and continued development of the kitchen team

Minimum requirements

To be considered for this position, you will need:

• A minimum of 3 years' relevant professional cooking experience
• Experience working in a high-quality à la carte restaurant kitchen
• Experience independently running a section during busy service
• Strong knowledge of food preparation, cooking techniques and kitchen organisation
• An understanding of ordering, stock control, food costing and waste management
• The ability to maintain consistently high standards during service
• Strong communication and organisational skills
• The ability to work calmly and professionally under pressure

Previous experience as a Sous Chef or Junior Sous Chef would be highly regarded, although we would also consider an experienced Chef de Partie who is ready to take the next step in their career.

What we're looking for

Beyond experience, we’re looking for someone who genuinely cares about food and wants to continue developing as a chef.

You’ll be someone who takes pride in the details, enjoys being part of a professional team and understands that maintaining a great kitchen culture is just as important as what goes on the plate.

Solera has continued to evolve year after year, and with Two Hats and recognition as the Bay of Plenty’s Restaurant of the Year, this is a great opportunity for an ambitious chef looking to work at a high level while being part of a supportive and professional kitchen.

If you’re passionate about food and ready for the next step in your career, we’d love to hear from you.