Sous Chef

Are you a highly accomplished and passionate Senior Chef ready to take your career to the next level in a structured, global environment? Would you enjoy the opportunity to: Work for a global market leader in airline catering Be part of a stable, planned, and professionally managed kitchen environment Benefit from predictable working hours uncommon in hospitality About Us LSG Sky Chefs caters to the majority of airlines operating to New Zealand, delivering world-class onboard dining experiences. Due to continued growth, we are seeking an exceptional Sous Chef to join our leadership team in Christchurch in a high-volume, fast-paced catering operation. The Opportunity This is a key leadership position where you will manage kitchen operations while ensuring consistent delivery of premium-quality food at scale. We are particularly interested in chefs who bring fine dining discipline and precision into bulk production environments. You will be responsible for: Kitchen Leadership: Managing kitchen operations, staff, and resources under the guidance of the Production Manager Production Excellence: Delivering on-time, specification-driven outcomes across high-volume production Food Quality & Safety: Ensuring all products meet strict airline, customer, and food safety standards Labour & Resource Management: Optimising team performance within labour budgets and minimising wastage Team Development: Leading, mentoring, and developing a diverse team of culinary professionals Health & Safety: Driving strong compliance and promoting a proactive safety culture About You We are seeking a top-tier culinary professional with: 10+ years' experience in high-volume or large-scale catering environments Prior experience in luxury hotels, fine dining, or Michelin-star (or equivalent) establishments highly preferred Proven expertise across European, Asian, and international cuisines , with strong technical skills and attention to detail Ability to translate fine dining standards into large-scale, consistent production Strong leadership capability with hands-on involvement in kitchen operations Excellent communication skills (written and verbal English) Recognised culinary qualification (minimum NZQA Level 4 Certificate in Culinary Skills or City & Guilds Level 3 Diploma ) What we offer: We offer a competitive annual salary between $70,000 and $75,000 per annum. Uniforms and knives provided Staff meals and onsite car parking A supportive, professional, and safety-focused workplace Opportunities to influence large-scale, international food production Our Christchurch kitchens operate seven days a week and you must be available for rostering on any day. Depending on the season, we operate between 6.00am and 11.00pm. Shifts are typically 8 hours each day, with overtime when it is required to meet the needs of the business. You will be guaranteed 80 hours per fortnight. #J-18808-Ljbffr