Head Chef / Kitchen Manager

We are currently looking for a Head Chef/Kitchen Manager to join our busy team in Mapua, Tasman.

This is a full-time, permanent position with a minimum of 30 hours per week available.*

Your primary function will be to develop and maintain the menu and recipes for the establishment; oversee and direct all aspects of the kitchen operation; ensure that the quality of all food presented to customers meets establishment standards and supervise, empower, train and manage all kitchen employees.

About the role:

• Full-time, permanent work with a guaranteed minimum of 30 hours
• Your ordinary hours of work will be 30 hours per week, normally rostered between 9am to 10 pm over 7 days, Monday to Sunday, or at times agreed between us to meet the needs of the business up to a maximum of 60 hours per week in summer peak.
• The pay will range between $35 to $45 depending on skills and experience.

Key Responsibilities:

• Operations & Quality: Manage kitchen operations; set menus to brand standard; spot-check dishes for taste, presentation, and temperature; keeps equipment and work areas operating effectively and efficiently.
• People Leadership: Hires, rosters, trains, appraises, and disciplines kitchen staff; builds morale; keeps the kitchen–front-of-house relationship sharp and respectful; holds regular team meetings.
• Food Safety & H&S: Sets and enforces food safety and workplace health & safety policies; ensures hygiene is immaculate; manages illness/injury protocols and statutory signage; enforces correct uniforms.
• Financial Control: Sets and manages budgets; costs menus for target GP; controls food and labour costs; orders the right quantity/quality/price; conducts stock-takes; provides data for budgeting.
• Suppliers & Inventory: Orders, stores, and secures stock under correct conditions; meets suppliers; arranges equipment purchases/repairs; maintains inventory for smooth service.
• Systems & Compliance: Maintains and improves policies, procedures, and documentation flows; ensures all required documents reach the right people; continuously upskills to lift standards.
• Whole-Business Accountability: Ultimately responsible for a profitable, safe, and consistent kitchen/restaurant operation across all sites.

Minimum requirements:

• A Level 5 National Diploma in Hospitality (Kitchen Management) OR a minimum of 3 years in kitchen management

• Budgeting and costing skills
• Organizational and time management skills
• Outstanding knowledge of locan and international food and beverage
• Good communication skills
• The ability to lead by example and maintain high standards at all times.
• Motivational and leadership skills
• Ability to delegate and give instructions in a friendly manner.
• Positive, outgoing, friendly, kind and high energy individual
• Ability to work competently under pressure.
• Ability to multi-task
• Organisational ability
• Customer service orientated.
• Calming - Able to resolve disputes with staff in a responsible, non-inflammatory and effective manner.
• Good communication skills – written and oral
• Committed to team, establishment, and excellence.
• Reliable, adaptable, and flexible to change.