Executive Chef & Culinary Team Leader

Summerset; Upper Harbour; On-site; NZD 70,000 - 95,000; Full time

Benefits offered by this job

Great work-life balance

Southern Cross Health Essentials Insur

Discounts from suppliers

Birthday Leave and Long Service Leave

Ongoing training & development

Opportunity to gain further culinary }

Job summary

Summerset Monterey Park is seeking a Chef Manager to lead a busy kitchen, delivering resident meals, café offerings, and special events while guiding a passionate culinary team.

You will ensure quality, compliance with the Food Control Plan, manage stock and costs, and partner with residents and colleagues to create memorable dining experiences. This is a full-time role with Monday–Friday 8:30am–5pm and some flexibility for events, with strong benefits and ongoing training.

Qualifications

• Qualified and experienced Chef with passion for food, people and leading a high-performing team.
• Strong commercial awareness and pride in delivering high standards.

Responsibilities

• Prepare and cook high-quality meals for residents, including those unable to visit the café.
• Create appealing menus and cabinet food that drive interest and enjoyment.
• Cater for special events, celebrations and fine dining experiences.
• Lead, coach and support your kitchen team, including rostering and day-to-day guidance.
• Manage stock, ordering, food storage and kitchen equipment to keep operations running smoothly.
• Ensure full compliance with our Food Control Plan.
• Monitor costs, minimise waste and support budget performance.

Skills

Leadership

Menu planning

Food safety

Culinary knowledge

Communication

Mentoring

Education

Professional cookery qualification

Job description

Summerset Monterey Park is seeking a Chef Manager to lead a busy kitchen, delivering resident meals, café offerings, and special events while guiding a passionate culinary team.

You will ensure quality, compliance with the Food Control Plan, manage stock and costs, and partner with residents and colleagues to create memorable dining experiences. This is a full-time role with Monday–Friday 8:30am–5pm and some flexibility for events, with strong benefits and ongoing training.