Lead and inspire the kitchen team across breakfast, lunch, dinner, lounge, room service and events.
Set and maintain high standards of food quality, consistency and presentation.
Develop seasonal menus that showcase the best of Queenstown, Central Otago and the wider South Island.
Build and maintain strong relationships with local producers, growers, farmers, fishermen and suppliers.
Bring a strong understanding of what Queenstown as a region can offer from a culinary perspective.
Ensure the kitchen operates efficiently and commercially, with strong control of food costs, labour, purchasing, stock and waste.
Lead menu costing, recipe development and food margin management.
Manage kitchen rostering, recruitment, training, performance and development.
Ensure the operation remains fully compliant with food safety, hygiene and regulatory requirements.
Maintain a high level of preparedness for food safety inspections, audits and compliance requirements.
Work closely with the hotel's leadership, Food & Beverage and Events teams to deliver a seamless guest experience.
Attend and actively participate in meetings, contributing proactively to health & safety, revenue management, cost control, and operational performance.
Champion sustainability, seasonality and responsible sourcing wherever possible.
Continue to evolve Novotel Queenstown’s culinary identity and position it as a genuine expression of the Queenstown region.
The boar crawls company career pages around the clock and emails you as soon as a new match lands, with the employer’s real posting date. No recruiter spam. Free.