Executive Chef

Work with a globally recognised hotel brand

• Opportunities for international growth within the hotel group
• Lead a large, experienced brigade across diverse dining outlets

About the Role

As Executive Chef, you will oversee a large brigade and be responsible for delivering consistently high culinary standards across multiple dining concepts, including large-scale banqueting.

This is a highly visible and hands-on role. You will be expected to lead from the front, drive kitchen performance, and collaborate closely with Food & Beverage leadership to ensure culinary excellence across the board.

• Lead day-to-day kitchen operations across à la carte, banqueting, and in-room dining
• Inspire, manage, and develop a large, diverse kitchen team
• Elevate existing menus with refined execution, creativity, and consistency
• Maintain control of food cost, labour budgets, inventory, and supplier relationships
• Ensure adherence to food safety, hygiene, and hotel brand standards
• Collaborate with senior hotel leadership to support overall F&B strategy

• Proven experience as an Executive Chef or Senior Sous Chef in a large hotel or high-volume environment
• Strong culinary credentials with a creative approach to modern cuisine
• Demonstrated ability to manage large teams, drive performance, and deliver under pressure
• Financially savvy — able to manage budgets, costs, and supplier negotiations
• Hands-on leadership style and genuine passion for hospitality
• Excellent communication and organisational skills

• Competitive salary package aligned to experience and capability
• Full-time, permanent leadership role within a prestigious hotel environment
• Supportive and progressive hotel group with strong international brand presence
• Opportunity to lead one of the most recognised hotel kitchens in New Zealand

If this sounds like you Apply Now!