Head Pub Chef – Lead Busy Kitchen + Accommodation

NZ Venue Co LTD; Christchurch; On-site; NZD 90,000 - 125,000; Full time

Benefits offered by this job

Annual bonus up to $20K

Staff discounts across 240+ venues

Career progression

Central support

Learning & development

Job summary

Australian Venue Co. in Christchurch is seeking an experienced Head Chef to lead a busy kitchen at Bealey Quarter. The role covers a multi-revenue venue with accommodation, a sports bar, restaurant and function spaces, offering variety from daily pub dining to large events.

You will lead and develop the kitchen team, oversee operations, ensure food quality and presentation, and contribute to menu development while maintaining safety standards in a fast-paced environment.

Qualifications

• Minimum two years' experience as a Head Chef.
• A hands-on leader who leads from the front.
• Strong organisational and kitchen management skills.
• Experience managing food costs, stock and labour.
• Someone who thrives in a busy environment and takes ownership.
• A team player who can build a positive kitchen culture.

Responsibilities

• Lead, motivate and develop the kitchen team
• Oversee daily kitchen operations and ensure smooth service
• Maintain high standards of food quality, consistency and presentation
• Manage food costs, stock control, ordering and labour
• Oversee food preparation and service across restaurant, sports bar and functions
• Maintain food safety, hygiene and kitchen standards
• Work closely with venue management to achieve operational targets
• Contribute to menu development and ongoing improvements

Skills

Head Chef experience

Hands-on leadership

Kitchen management

Food cost control

Stock control

Labour management

Team player

Job description

Australian Venue Co. in Christchurch is seeking an experienced Head Chef to lead a busy kitchen at Bealey Quarter. The role covers a multi-revenue venue with accommodation, a sports bar, restaurant and function spaces, offering variety from daily pub dining to large events.

You will lead and develop the kitchen team, oversee operations, ensure food quality and presentation, and contribute to menu development while maintaining safety standards in a fast-paced environment.