Chef

Lone Star Queenstown; Queenstown, Wānaka; On-site; NZD 48,000 - 64,000; Full time

Benefits offered by this job

Weekly pay

Dinner on shift

Staff discounts

Upskill opportunities

Job summary

Lone Star Queenstown is seeking cooks and chefs at any level for an immediate start, with full-time positions and dinner-only shifts in Queenstown. The role requires flexible availability, including weekends and public holidays.

Experience in a commercial kitchen and a willingness to learn new skills are valued as part of the team, with diverse duties across prep, hot and grill stations and leadership support for staff development.

Qualifications

• Clear ability to cook in a commercial kitchen.
• Ability to work well in a busy dinner-service environment.
• Commitment to food safety and hygiene standards.

Responsibilities

• Ensure that all food prepared in the kitchen meets quality standards and specifications
• Comply with all health & safety, and hygiene standards
• Ensure the highest quality of preparation and presentation at all stages
• Workstations include prep, hots, colds, and grill
• Assist managers in day-to-day kitchen operations, ensuring quality, hygiene and service
• Offer ideas to improve cooking and preparation techniques
• Be punctual and meet scheduled prep and cleaning times
• Train, coach, and develop new staff
• Place orders and ensure supplier invoices and deliveries match
• Active cost control of goods and wage costs
• Work with BOH team to reach food and wage cost targets

Skills

Cooking

Teamwork

Attention to detail

Food safety

Willingness to learn

Job description

Lone Star Queenstownis looking for cooks and chefs at any level with an immediate start.

Hours of work and requirements:

• full-time positionisavailable
• no early mornings as we are open only for dinner, starting between 2pm and 5 pm
• flexible availability - must be able to work weekends and public holidays
• The cook position requires some experience in a commercial kitchen with a willingness to learn new skills

Duties & Responsibilities:

• To ensure that all food prepared in the kitchen meets quality standards and specifications
• To comply with all health & safety, and hygiene standards
• To ensure that the highest quality of preparation and presentation is met at all stages of preparation and presentation
• Workstations will include prep, hots, colds, and grill
• To assist the managers in the day-to-day running of the kitchen, ensuring that all food quality, hygiene, safety, and customer service standards are adhered to
• To offer ideas for improving cooking and preparation techniques
• To be punctual and to meet scheduled time frames for prepping and cleaning duties
• To train, coach, and develop new staff
• To place orders, and ensure that supplier invoices and deliveries are constantly matched
• To actively try and achieve reasonable costs of goods and wage costs
• To work well with the BOH team and kitchen management, and assist in achieving food and wage cost targets

Benefits:

• pay once a week
• dinner every shift
• staff discounts
• opportunities to upskill