As an award-winning winery and restaurant in the heart of Hawke’s Bay, Craggy Range is known for high standards.
Those standards extend beyond the wine and dining experience. Across its restaurant, cellar door, accommodation, events, kitchen, vineyard and vintage teams, Craggy Range is also creating opportunities for students and graduates to gain experience, build their skills and discover where a career in the industry could take them.
Craggy Range Head of People & Hospitality Kristine Kilpatrick says students bring energy, curiosity and fresh perspectives to the workplace.
“Eager to learn and willing to embrace new challenges, they contribute strongly across hospitality, vineyard and winery environments,” she says.
“They can also bring valuable insights into younger customers and new technologies.
“With the right support and training, students quickly develop confidence and capability and become valued team members, whether they are welcoming guests, supporting busy services, assisting during vintage or learning the craft of viticulture and winemaking.”
Working at Craggy Range can also give students exposure to the breadth of the wine tourism industry. Within one organisation, there are opportunities spanning everything from growing and making wine to hospitality, events and hosting guests from New Zealand and around the world.
For some students, that experience can open the door to a career they may not previously have considered.
Kristine says Craggy Range hires graduates and people early in their careers when there is the right opportunity and a pathway for them to grow.
“Bringing someone into the business early in their career allows us to develop them in a way that aligns with our values, standards and culture.
“Graduates often bring enthusiasm, current knowledge and a desire to contribute. With good mentoring, they can grow quickly. In our industry, people skills, reliability, care, curiosity and a genuine interest in wine and hospitality can be just as important as what is already on a CV.”
And the experience can be valuable even for students who ultimately pursue a career outside wine or hospitality.
“Hospitality develops skills that transfer almost anywhere, including communication, confidence, resilience, teamwork, problem-solving and attention to detail,” Kristine says.
“You learn how to work with a wide range of people and how to perform in a busy environment. For some students it will be valuable experience to take into another career, while for others that first part-time or seasonal role can become the beginning of a career in hospitality, wine, viticulture or the wider business.”
Student Job Search Chief Executive Louise Saviker says Craggy Range demonstrates what can happen when employers look beyond a candidate’s existing experience and consider their potential.
“Students need work to help meet the cost of studying and living, but what they gain from employment can extend well beyond their pay,” she says.
“Work can give students confidence, practical skills, professional connections and exposure to industries and careers they may never have considered before.
“For employers, there is real value in giving someone at the beginning of their working life an opportunity to learn. With the right support and training, students can make a meaningful contribution now while developing the skills and experience they will carry into the workforce in the years ahead.
“Craggy Range is a great example of that. A student might arrive looking for a job that fits around study or helps them earn over summer and leave with a much bigger idea of where their career could take them.”