Head Chef

Coronet Ridge Resort; Queenstown; On-site; NZD 90,000 - 120,000; Full time

Job summary

Coronet Ridge Resort in Queenstown invites applications for a dynamic Head Chef to lead our boutique kitchen team and deliver memorable culinary experiences.

You will oversee menu development, training, and service excellence, ensuring food safety and cost control while mentoring staff and driving innovation in a luxurious setting.

Qualifications

• Excellent leadership and communication skills required.
• Develop menus with latest trends and fusion flavours.
• Maintain five-star food quality standards across all dishes.
• Lead kitchen team with hands-on, positive management style.
• Coach and develop staff through training, succession planning and multi-skilling.
• Oversee inventory, storage, stock rotation and purchasing procedures.
• Plan procurement, production and presentation with cost awareness.
• Demonstrate strong organisational skills and problem-solving under pressure.

Responsibilities

• Lead the kitchen team and collaborate with F&B to deliver exceptional dining experiences.
• Develop and update menus reflecting current trends and guest preferences.
• Ensure food safety, sanitation and SOP compliance across the kitchen.
• Manage rostering, training, coaching, evaluating and hiring kitchen staff.
• Monitor food costs, inventory, and supplier relationships to meet budget.
• Maintain high standards of food quality and presentation at all times.
• Support executive team with proactive planning and cross-functional collaboration.

Skills

Leadership

Communication

Menu development

Food quality standards

Team management

Inventory management

Problem solving

Organisational skills

Education

Certificate IV in Commercial Cookery

Food Safety Handling Certificate

Job description

Jora New Zealand will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

Coronet Ridge Resort – Queenstown, South Island

Coronet Ridge Resort is a boutique hotel in Arthurs Point, just minutes from central Queenstown and the closest accommodation to Coronet Peak Ski Area. Overlooking the spectacular Shotover River with sweeping mountain views, our property offers guests a secluded, luxurious escape while staying close to Queenstown’s vibrant atmosphere.

We have an exciting opportunity available to join our team as our new Head Chef.

As Head Chef, you will play a pivotal role in creating memorable culinary experiences for our guests, ensuring that the highest standards of food quality, trends, taste, and presentation are met.You will be leading our kitchen team, working closely with the F&B department, and reporting to our Hotel Operations Manager. Flex your creative muscles and harness your skills in our kitchen, leading each guest on a unique and flavourful journey.

Responsibilities:

To be a great leader with excellent communication skills.

Manage kitchen employees through rostering, training, coaching, evaluating and hiring.

Develop menus with latest trends and variety showcasing a fusion of international Flavors.

Have a solid understanding of the basic fundamentals of food and ensure that food quality standards are consistently maintained to a five star level

Leading the team in a hands on and positive way.

Actively encourage team retention and development through effective training, succession planning and multi-skilling.

Ensure effective food inventory practices through proper storage, stock rotation and purchasing.

Ensure all risks are identified and immediate action taken to resolve.

Monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget.

Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.

To have great organisational skills and the ability to problem solve and make decisions.

Must maintain composure and objectivity under pressure.

Understanding of current Health & Safety obligations, ensuring the Kitchen is fully compliant to the SOP's, Policies, procedures, and service standards.

Expedite peak meal periods by maintaining a 'hands on' approach.

Perform other reasonable job duties as requested by the Executive team.

Experience:

2 years’ experience as Head Chef.

Certificate IV in Commercial Cookery, or equivalent.

Current Food Safety Handling Certificate.

Restaurant trend knowledge

Highly organised, with good computer literacy