Head Chef

Star Group; Auckland; On-site; NZD 90,000 - 120,000; Full time

Job summary

Moretons in St Heliers, Auckland, is seeking an experienced Head Chef to lead the kitchen with creativity, skill, and a passion for great food.

You will oversee menu development, cost control, rostering, training, and maintain high standards of quality and safety, balancing strong kitchen culture with hands-on leadership. Two years in a Head Chef or Senior Sous Chef role and a NCEA Level 4 cookery qualification (or equivalent) are required.

Qualifications

• Two years' experience as Head Chef or Senior Sous Chef.
• NCEA Level 4 cookery qualification (or equivalent).
• Proven leadership in managing people, budgets and kitchen operations.

Responsibilities

• Oversee all kitchen operations, from menu development to cost control.
• Lead rostering, training and development of the kitchen team.
• Maintain high standards of quality, safety and consistency across dishes.

Skills

Leadership

Kitchen management

Menu development

Cost control

Roster planning

Staff training

Food cost control

Stock control

Quality & safety

Education

NCEA Level 4 cookery qualification

Job description

Experience the vibrant beachfront energy of St Heliers at Moretons, where panoramic views of Rangitoto Island pair perfectly with a warm, neighbourly welcome. It’s a beloved local hub that captures the best of Auckland’s coastal lifestyle.

Moretons is on the hunt for an experienced Head Chef to lead our kitchen with creativity, skill, and a passion for great food. You’ll oversee all aspects of kitchen operations, from menu development and cost control to rostering, training, and maintaining high standards of quality and safety. We're looking for a hands‑on leader who understands the importance of strong kitchen culture, can develop and inspire a team, and is equally comfortable working independently during quieter winter periods. A solid understanding of food costs, stock control, and commercial performance is essential.

You’ll take pride in delivering high-quality bistro‑style food, maintaining consistently high standards, and creating dishes that keep guests coming back. This role requires at least two years' experience as a Head Chef or Senior Sous Chef, an NCEA Level 4 cookery qualification (or equivalent), and proven leadership experience managing people, budgets, and kitchen operations. You’ll be a confident and adaptable leader who can balance commercial awareness with a passion for great hospitality and exceptional food.