Sous Chefs And Chef De Parties

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Coronet Ridge Resort offers boutique hotel accommodation located at 146 Arthurs Point Road, Arthurs Point, Queenstown, New Zealand.

The closest hotel to the stunning Coronet Peak Ski Area, within easy reach of central Queenstown, this property will allow you to experience this destination in a unique and unforgettable way.

Perched high above the picturesque Shotover River, with sweeping views of the surrounding mountain ranges, our boutique hotel is a spectacular gem.

Our secluded location offers you peace and tranquility to relax during your stay, while also allowing you to enjoy the buzz of central Queenstown – just a 7 minute drive away.

All rooms are spacious and have either garden or river views with an outdoor patio or balcony.

The Restaurant and Bar is open for breakfast and evening dining each day.

We are seeking experienced Sous Chefs and Chef De Parties to join our pre-opening team at Coronet Ridge Resort.

These are full-time permanent positions, starting in mid / late November

Sous Chef

As our Sous Chef, you will play a pivotal role in crafting unforgettable culinary journeys.

Collaborating closely with our Executive Chef, you'll bring your creativity to the kitchen, ensuring that every plate tells a story.

Skills and Responsibilities :

Assisting the Executive Chef and Food and Beverage Manager with the daily management and operation of the kitchen.

Collaborate with the Executive Chef to develop seasonal menus that showcase local ingredients and elevate the alpine dining experience.

Overseeing junior staff and helping to develop their knowledge, skills and passion.

Monitor presentation of all foods served to guests and ensure that appearance and quality are consistently maintained.

To have great organisational skills and the ability to problem solve and make decisions.

Work autonomously and assuming the responsibility of the kitchen in the Executive Chef's absence.

Must maintain composure and objectivity under pressure.

Understanding of current Health & Safety obligations, ensuring the Kitchen is fully compliant to the SOP's, Policies, procedures, and service standards.

Experience :

Proven experience as a Sous Chef in a high-end or fine dining establishment.

Strong leadership skills, able to motivate and guide a team to achieve culinary excellence.

Adaptability to changing menus, guest preferences, and seasonal ingredients.

Certificate IV in Commercial Cookery, or equivalent.

Current Food Safety Handling Certificate.

Hotel Industry knowledge an advantage.

Chef de Partie

As a Chef de Partie you will play a crucial role in ensuring the highest quality of food is served to our guests.

You will work alongside our Executive Chef and Sous Chefs to create innovative dishes that will help showcase your skills and help you develop your culinary career.

Skills and Responsibilities :

Prepare and execute a variety of dishes according to the menu specifications and standards set by the Executive Chef.

Assist in maintaining a clean and organized kitchen environment, adhering to food safety and sanitation guidelines.

Collaborate with the culinary team to develop new menu items and seasonal specials.

Contribute to inventory management and ordering of ingredients to ensure freshness and availability.

Must maintain composure and objectivity under pressure.

Understanding of current Health & Safety obligations, ensuring the Kitchen is fully compliant to the SOP's, Policies, procedures, and service standards.

Exhibit a passion for culinary excellence and a commitment to continuous improvement.

Experience :

Current Food Safety Handling Certificate.

Hotel Industry knowledge an advantage.

Proven experience as a CDP in a similar role.

Candidates for both roles must have working rights in NZ or Current Visa.

If you are someone with culinary passion, an eye for the upmarket dining experience, someone who can deliver excellence, and excited to be part of something new and exceptional, we'd love to hear from you.

Please get in touch at

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Your application will include the following questions :

How many years' experience do you have as a chef de partie?

Which of the following statements best describes your right to work in New Zealand?

Have you worked in a role which requires a sound understanding of OH&S / WHS?

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