Wharekauhau Country Estate is one of New Zealand’s most celebrated luxury lodges — a proud member of the prestigious Relais & Châteaux family and the Foley Entertainment Group. Set across 3,000 acres of rolling pasture, native forest, and wild coastal beauty overlooking Palliser Bay, the lodge has long been a benchmark for hospitality excellence, craftsmanship, and authenticity. We are now seeking an experienced, motivated, and highly creative Sous Chef to join our award-winning culinary team — a team dedicated to the philosophy of “Taste of New Zealand”: an approach that honours local provenance, celebrates our estate-grown produce, and delivers genuine, refined experiences for our international guests. About the Role As Sous Chef, you will work alongside and report directly to our Executive Chef, helping to lead the daily operations of a kitchen that serves fine-dining tasting menus, à la carte lodge meals, exclusive events, and private estate experiences. This is a pivotal leadership position for a hands-on professional with a deep respect for seasonal ingredients, a natural flair for plating, and a passion for mentoring and motivating a small but talented team. You will be expected to deliver consistently high culinary standards while ensuring efficiency, organisation, and harmony within the kitchen. The role demands a blend of creativity, discipline, and genuine hospitality — balancing artistry with the ability to run a smooth service, maintain cost controls, and uphold the lodge’s exceptional reputation. It involves high guest interaction so holding conversation and sharing your passion is critical to the role. Key Responsibilities Culinary Leadership & Execution • Support the Executive Chef in the delivery of daily menus and bespoke dining experiences across breakfast, lunch, dinner, events, and private functions. • Oversee all kitchen stations, ensuring every dish is prepared with precision, consistency, and visual excellence. • Uphold and evolve the lodge’s food philosophy — “farm-to-table luxury” — using produce from our estate gardens, local farms, and regional artisans. • Take charge of service when required, ensuring seamless coordination with the front-of-house team and other departments. Team Development & Mentorship • Lead, train, and inspire a small kitchen brigade to maintain high standards of performance, professionalism, and presentation. • Foster a positive, respectful, and growth-oriented environment within the kitchen. • Provide ongoing feedback, performance reviews, and development opportunities for junior team members and apprentices. Operational Excellence & Compliance • Maintain the highest standards of food hygiene, sanitation, and workplace safety in accordance with NZ Health & Safety regulations. • Oversee daily prep schedules, stock control, and food ordering to ensure cost efficiency and minimal waste. • Contribute to menu development, costings, and seasonal updates, ensuring profitability while showcasing the best of Wairarapa’s produce. • Ensure compliance with all kitchen and estate sustainability goals — from waste reduction and composting to energy efficiency and local sourcing. Guest Experience & Collaboration • Engage with guests during special dinners, private tastings, and culinary experiences, representing the lodge’s passion for storytelling and hospitality. • Participate in Foley-wide events such as “The Runholder Presents”, wine collaborations, and seasonal celebrations. Skills & Experience Required We’re looking for a Sous Chef who combines technical skill with genuine creativity and leadership presence. Essential Requirements • A minimum of 3–5 years’ experience in fine-dining or luxury-lodge environments, ideally in a Relais & Châteaux property, boutique hotel, or Michelin-influenced restaurant. • Proven experience managing small, high-performing teams with a calm and professional demeanour under pressure. • Strong knowledge of classical and contemporary cooking techniques, including modern plating, fermentation, curing, and fire-based cooking. • Deep appreciation for local, seasonal, and sustainable ingredients — ideally with experience sourcing directly from producers. • Demonstrated ability to manage food costs, food safety plan, menu planning, and supplier relationships. • Excellent organisational and communication skills with a strong commitment to cleanliness, order, and consistency. • Flexibility to work weekends, evenings, and across seasonal events as required. • A full NZ driver's licence or international equivalent Desirable Attributes • Familiarity with New Zealand produce and Māori ingredients or willingness to learn and integrate local flavours respectfully. • Creative input into culinary storytelling — the ability to design dishes that reflect the Wharekauhau landscape, climate, and culture. • Interest in mentoring apprentices and sharing knowledge through hands-on teaching. Please note that this role does come with the option to live onsite in shared accommodation at a weekly rental room charge