Executive Chef

Hospoworld Resourcing; Auckland; Sur place; NZD 150 000 - 190 000; Plein temps

Résumé du poste

Hospoworld Resourcing is seeking an Executive Chef to lead culinary operations across distinctive venues in a Rotorua-based, New Zealand hospitality group. You will shape the food offering, develop people, and ensure delivery at volume with culinary creativity.

Reporting to the General Manager and working closely with F&B leadership, you will guide a large, diverse team, set strategic direction, and maintain high standards while driving commercial performance and workforce planning.

Qualifications

• Executive Chef / Head Chef / Executive Sous Chef with leadership of large teams
• Experience in hotel, resort, cruise ship or multi-outlet operations
• Strong culinary standards with financial management experience
• Organised, proactive planning and problem solving with clear communication

Responsabilités

• Develop menus balancing creativity, guest appeal and profitability.
• Maintain high standards of food quality, presentation and service across venues.
• Coach leaders and build an inclusive, supportive culture with clear expectations.
• Manage budgets, food and labour costs, purchasing, stock and waste.
• Plan staffing and production around demand, events and seasonal peaks.
• Maintain food safety and health & safety standards; improve kitchen systems.

Description du poste

Lead across distinctive venues, shape the culinary offering and make a visible impact at senior leadership level.

This New Zealand-based global tourism and hospitality organisation brings dining, adventure and events together in one iconic Rotorua destination. As Executive Chef, you’ll lead a varied culinary operation where food is an essential part of the guest experience.

The signature restaurant combines panoramic lake views with premium buffet dining and live cooking. A lively café offers casual dining and a different service pace. A delightful forest venue, set among redwoods with an open kitchen, hosts private celebrations and corporate events.

You’ll shape the food offering across these settings, develop your people and combine culinary creativity with consistent delivery at volume.

Reporting to the General Manager and working in close collaboration with the Food & Beverage Manager, you’ll lead a large and diverse culinary team while contributing as a key member of the senior leadership team.

You’ll provide strategic direction while remaining visible in the kitchens, supporting your Sous Chefs and working closely with other departments.

Your core priorities will be shaping the culinary offering, maintaining food quality, driving commercial performance, and leading workforce planning. You’ll also provide strong people leadership and ensure safe, efficient kitchen operations.

• Develop menus which balance creativity, guest appeal and profitability.
• Maintain high standards of food quality, presentation and service across outlets and events.
• Coach your leaders and build an inclusive, supportive culture with clear expectations and accountability.
• Manage budgets, food and labour costs, purchasing, stock and waste.
• Plan staffing and production around demand, functions and seasonal peaks.
• Maintain food safety and health and safety standards, while improving kitchen systems and performance.

About You

You bring proven experience as an Executive Chef, Head Chef or Executive Sous Chef, leading large, diverse teams in high-volume hospitality. Hotel, resort, cruise ship or multi-outlet experience will be particularly relevant.

You combine strong culinary standards with sound financial management. You’re organised, plan ahead and solve problems calmly.

Your leadership matters. You communicate clearly, coach constructively and build effective relationships across departments. You earn respect through your standards and how you treat people.

You can deliver today’s service while developing your team and improving the operation.

What’s on Offer

A competitive salary, generous benefits and a senior leadership role with input into the food offering, team development and wider business. This is a year-round operation, with a roster reflecting service requirements and the events calendar.

Applicants must hold the legal right to work in New Zealand.