Cloudy Bay Vineyards

Marlborough wine producer of Sauvignon Blanc

Kitchen Hand / Bar Assistant

Culinary & Kitchen Production +1Confirmed live in the last 24 hours

Full-timeBlenheim, New ZealandNo salary listedIn-person

About the Job

Requirements

The successful applicant must be available to work weekends and public holidays from early December 2026 through the end of April 2027.
The applicant should be eager to support and participate as part of a team.
The applicant should be aware of manual handling techniques.
The applicant should have experience using kitchen equipment.
The applicant should be able to work autonomously and deliver quality work.
The applicant should have a friendly, genuine, enthusiastic, and team-oriented approach.
The applicant should be willing to learn.
The applicant should maintain a high standard of personal presentation and communicate in line with the Cloudy Bay brand's standards.
The applicant should be adaptable and flexible around working hours when required.
The applicant should be physically able to stand for extended periods and have knife skills.

Responsibilities

Assist the Cellar Door Team with daily food preparation and kitchen setup.
Clean and sanitize dishes efficiently and to a high standard.
Work closely with the team at all levels.
Follow health and safety and food hygiene practices.
Maintain food quality and high standards.
Assist with stock arrivals and put stock away.
Stock and set up the outdoor bar.
Serve drinks and take orders when required.

Kitchen Hand / Bar assistant - Marlborough - Summer 2026/2027

Cloudy Bay Vineyards · Blenheim, New Zealand · Temporary · Posted 2026-10-20

Workplace: on_site

Department: Hospitality

Description

The summer season is on its way!

Are you passionate about food experiences?

Would you like to work with a world class wine brand?

We’re looking for an enthusiastic Kitchen Hand / Bar Assistant to support our Cellar Door Team in the kitchen and at our lawn bar to help service run smoothly. You will need to be quick and efficient at taking direction and respond quickly to whatever support is required.

The successful applicants will need to be available to work weekends and public holidays from beginning of December 2026 through to the end of April 2027.

Requirements

Your day-to-day will include:

Assisting the Cellar Door Team with prepping food for each day and setting up the kitchen
Ensuring all dishes are cleaned and sanitized efficiently and to a high standard
Working closely with the team on all levels
Being aware of health and safety
Being aware of food hygiene practices
Ensuring food quality and excellent standards are maintained
Assisting with stock arrivals and putting away
Stocking and setting up the outdoor bar
Serving drinks and taking orders when required

Ideally, you will need:

Eagerness to support and be part of a strong team
Awareness of manual handling techniques
Experience of kitchen equipment
Able to work autonomously and deliver quality work
An enthusiastic and team-oriented mindset
Willingness to learn
A high standard of personal presentation with a friendly and genuine attitude
High energy and a positive, pro-active approach with attention to details
Excellent presentation and communication skills aligned with Cloudy Bay brand's standard
Adaptable and flexible around the working hours when required
Physical aptitudes: standing on feet all day, knife skills

Benefits

A positive and supportive team culture
Staff events and team experiences
Forward-thinking structured professional environment
Focus on employee inclusion, wellbeing and health & safety
Reliable daytime hours and some scheduled evening events
A comprehensive induction
A generous discount at our cellar door

Apply

Apply at Cloudy Bay Vineyards

About the Company

Cloudy Bay Vineyards

Marlborough wine producer of Sauvignon Blanc

Cloudy Bay Vineyards makes premium New Zealand wines, starting with Marlborough Sauvignon Blanc and expanding to Chardonnay, Pinot Noir, and Pelorus méthode traditionnelle, including Te Koko and Te Wahi. Grapes are grown in Marlborough (and Central Otago for Pinot Noir) and transformed through traditional winemaking, such as barrel fermentation for Te Koko, from grape to bottle. Its approach centers on terroir and a storied heritage dating to 1983, pairing classic Sauvignon Blanc with expressive varieties and clear land-based storytelling. The goal is to connect people to their New Zealand home with each glass, inviting responsible enjoyment and a sense of simple luxury.

Company size: 51-200
Company stage: Not listed
Total funding: Not listed
Headquarters: Rapaura, New Zealand
Founded: 1985

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