Executive Chef: Lead Culinary Team & Menu Innovation

Minor Hotels; Queenstown; On-site; NZD 90,000 - 150,000; Full time

Benefits offered by this job

Career Growth

Exclusive Hotel Deals

Global Perks

Retail Rewards

Experiences

Banking and Insurance

Generous Leave

Wellness Boost

Job summary

Minor Hotels, Queenstown Club Suites, is seeking an experienced Executive Chef to oversee and lead our kitchen operations on a full-time basis. You will recruit, inspire and manage the culinary team, drive menu innovation, and ensure the highest standards of food quality, presentation, hygiene, and service for guests.

The role requires a proven track record in a high-volume hotel kitchen, strong leadership and financial acumen, and the ability to manage costs, inventory and compliance with WHS

Qualifications

• 3+ years in a Head Chef or Executive Chef role in high-volume hotel kitchens.
• Proven ability to lead, inspire, and manage culinary teams.
• Strong menu development and creative cooking skills.
• Solid financial acumen including food cost control and inventory.

Responsibilities

• Lead, mentor, and manage the kitchen team to ensure high performance and adherence to standards.
• Oversee the preparation and cooking of meals to consistently high quality and presentation standards.
• Plan, develop, and implement menus, including seasonal and special offerings.
• Monitor food costs, inventory, and stock control to meet budget targets.
• Ensure full compliance with WHS, HACCP, and hygiene regulations.
• Maintain a clean, organised, and safe kitchen environment.
• Collaborate with recruitment to manage new hires and onboarding.
• Collaborate with management to support training, rostering, and staff development.
• Continuously review kitchen operations for efficiency and quality improvements.

Skills

Leadership

Team management

Communication

Menu development

Food cost control

Inventory management

Job description

Minor Hotels, Queenstown Club Suites, is seeking an experienced Executive Chef to oversee and lead our kitchen operations on a full-time basis. You will recruit, inspire and manage the culinary team, drive menu innovation, and ensure the highest standards of food quality, presentation, hygiene, and service for guests.

The role requires a proven track record in a high-volume hotel kitchen, strong leadership and financial acumen, and the ability to manage costs, inventory and compliance with WHS