Sous Chef

Step into a leadership role at one of Queenstown’s most iconic hotels. Lombardi Restaurant at Hotel St Moritz is seeking a talented and driven Sous Chef to join our Culinary leadership team. As second-in-command to the Director of Culinary, you will help shape the daily operation of our kitchen, lead a skilled team, and contribute to the ongoing evolution of our dining experience.

This is an opportunity for a motivated professional who thrives in a dynamic, high-performing environment and wants to grow their leadership career within a respected international brand.

As Sous Chef, you will oversee the day-to-day culinary operations of Lombardi Restaurant, In-Room Dining, and Event Catering. You’ll ensure exceptional food quality, consistent presentation, and seamless service while guiding and developing our talented Kitchen team.

• Oversee culinary operations across all hotel food outlets, ensuring quality, consistency and efficiency.
• Support menu development, dish creation and seasonal changes.
• Maintain high standards of food safety, HACCP compliance and kitchen hygiene.
• Lead and develop the brigade through coaching, training and performance support.
• Assist with recruitment, rosters, labour management and performance reviews.
• Manage food costs, portion control, ordering and stock rotation.
• Engage with guests, interact confidently over the pass and assist with service recovery where required.
• Collaborate effectively with Front of House teams to support an outstanding guest experience.
• Uphold all brand standards, operational procedures and confidentiality expectations.

You will harness your luxury attitude, with humble excellence, a distinguished presence, and elevated emotional intelligence. Your pride and passion will be complemented by:

• Previous experience in a senior kitchen role (e.g., Junior Sous / Sous Chef) within a high-quality restaurant or hotel.
• Strong culinary skills with a passion for delivering exceptional food.
• Sound understanding of HACCP, food safety legislation and kitchen compliance.
• Proven ability to manage food costs, ordering systems and stock control.
• A natural leader who inspires, supports and develops their team.
• Calm under pressure with the ability to make confident decisions in a fast-paced environment.
• Strong communication skills and the ability to collaborate across departments.
• A hands-on, positive and solutions-focused approach.
• Creative flair and a genuine passion for hospitality.

Bring passion and dedication to excellence, and we will recognise your contribution with a variety of benefits, rewards and development opportunities:

• We offer competitive pay, plus benefits including daily staff meals and dry-cleaned uniform and laundry allowance, anniversary stays with F&B credit to enjoy.
• Receive unparalleled training, development and support from Accor leadership training programmes.
• Discounted Hotel stays, food and beverage rates and Spa treatments, worldwide - for yourself and for friends and family, across our entire network.
• Be part of a well-established hotel with a strong reputation for providing exceptional service.
• Ongoing reward and recognition incentives and awards.
• Opportunities for further development and worldwide career progression within Accor.
• Refer a friend incentive
• Supportive and friendly working environment.
• EAP, well-being and mental health supports available, progressive policies, including 12 weeks paid parental leave, and rainbow inclusive policies and practices.
• Take part in social activities and community involvement initiatives through the year.

Our commitment to Diversity & Inclusion:

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you're welcome to let us know.

Permanent position, 40 hours guaranteed, changeable roster including weekend and public holiday shifts, $75,000 per annum.