Catering Director & Kitchen Operations Leader

Placements24; Queenstown; On-site; NZD 120,000 - 180,000; Full time

Benefits offered by this job

Competitive salary

Performance-based bonuses

Relocation assistance

Professional development

Career advancement opportunities

Job summary

Placements24 is seeking a Head Caterer and Kitchen Manager to lead the catering division in Queenstown. The role requires culinary excellence, strong operational leadership, and strategic vision to grow a hospitality group.

You will oversee menu development, food production, kitchen staff, inventory, and compliance with safety standards, while driving profitability and exceptional client service across events.

Qualifications

• Minimum 6-8 years in catering or food service management.
• At least 3 years in Head Chef / Kitchen Manager role.
• Formal culinary training or hospitality management degree preferred.

Responsibilities

• Lead and manage day-to-day operations of the catering kitchen, ensuring efficiency and excellence.
• Develop and refine diverse menus for various event types and client preferences.
• Oversee all food preparation, cooking, and presentation activities, maintaining quality standards.
• Manage and mentor the kitchen team, fostering a positive and productive work environment.
• Implement and enforce rigorous food safety, hygiene, and sanitation protocols.
• Control inventory, manage stock levels, and optimize food and labor costs.
• Oversee procurement of ingredients and build relationships with suppliers.
• Collaborate with sales and event planning teams to ensure successful event execution.

Skills

Catering management

Leadership

Menu development

Food costing

Inventory management

Food safety

Vendor relations

Education

Culinary degree or Hospitality Management

Job description

Placements24 is seeking a Head Caterer and Kitchen Manager to lead the catering division in Queenstown. The role requires culinary excellence, strong operational leadership, and strategic vision to grow a hospitality group.

You will oversee menu development, food production, kitchen staff, inventory, and compliance with safety standards, while driving profitability and exceptional client service across events.