Chef Manager: Lead Kitchen, Menus & Special Events

CGR Services; Auckland; On-site; NZD 90,000 - 120,000; Full time

Benefits offered by this job

Health insurance

Discounts from suppliers

Birthday leave

Long service leave

Training & development

Culinary qualifications

Job summary

Summerset is seeking a Chef Manager at Monterey Park in Auckland. You will lead a high‑performing kitchen team, oversee resident meal service, café offerings and events, and ensure quality, compliance and commercial performance.

This hands‑on leadership role requires a recognised cookery qualification, strong food safety knowledge, and the ability to manage stock, menus and budgets while mentoring staff in a busy environment.

Qualifications

• You’ll be a qualified and experienced Chef with a passion for food, people, and leading a high-performing team.
• You’ll thrive in a busy environment, bring strong commercial awareness, and take pride in delivering consistently high standards.

Responsibilities

• Preparing and cooking high-quality meals for residents, including those unable to visit the café.
• Creating appealing menus and cabinet food that drive interest and enjoyment.
• Catering for special events, celebrations, and fine dining experiences.
• Leading, coaching, and supporting your kitchen team, including rostering and day-to-day guidance.
• Managing stock, ordering, food storage, and kitchen equipment to keep operations running smoothly.
• Ensuring full compliance with our Food Control Plan.
• Monitoring costs, minimising waste, and supporting budget performance.

Skills

Leadership

Communication

Mentoring

Commercial awareness

Food safety knowledge

Education

Professional cookery qualification

Job description

Summerset is seeking a Chef Manager at Monterey Park in Auckland. You will lead a high‑performing kitchen team, oversee resident meal service, café offerings and events, and ensure quality, compliance and commercial performance.

This hands‑on leadership role requires a recognised cookery qualification, strong food safety knowledge, and the ability to manage stock, menus and budgets while mentoring staff in a busy environment.