Kitchen Manager

Carrick Wines; Cromwell Community; On-site; NZD 44,000 - 51,000; Full time

Benefits offered by this job

Competitive salary

Minimum 35 hour a week contract

Opportunity to lead and refine an est.

Supportive team

Career development

Job summary

Carrick Wines seeks a Kitchen Leader to drive the Waikana Room/Cellar Door casual dining. You will direct the menu, kitchen operations and food team, while supporting the restaurant during peak periods and events.

Based in a high-production kitchen with dine-in and takeaway, you will refine systems and push performance alongside the Head Chef to align both kitchens. Lead and develop a skilled team in a busy venue.

Qualifications

• Minimum 2 years experience in a kitchen leadership or supervisory role.
• Experience in a fast-paced, high-volume kitchen environment.
• Interest in casual dining and menu development.
• Able to work with a skilled management team.
• Passion for training and developing younger team members.

Responsibilities

• Oversee day-to-day operations of the kitchen.
• Lead and evolve a casual dine-in and takeaway menu for high-volume service.
• Ensure a clear point of difference from the restaurant offering.
• Balance creativity, consistency, and efficiency across dine-in and takeaway.
• Manage ordering, stock control, prep systems, and kitchen organisation.
• Maintain strong food safety and cleanliness standards.
• Lead, train and support kitchen staff.
• Collaborate with Restaurant Head Chef and support kitchen during peak periods.
• Identify and implement improvements across workflow, systems, and service delivery.

Skills

Kitchen leadership

High-volume kitchen

Team leadership

Food safety

Organisational skills

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.

This is a key role focused on driving the ongoing success and evolution of our casual dining offering, working within a busy, high-volume environment that complements - but remains distinct from - our restaurant.

You will take responsibility for the Wakana Room's menu direction, kitchen operations, and food team leadership, while also supporting the restaurant team during peak periods and events

About the Role

This position is based in our brand new Waikana Room / Cellar Door and centres on delivering a consistent, high-quality casual food experience. You will also be required to support the restaurant team at times, providing a variety of experiences and ongoing development opportunities

This operation has an established, high-production kitchen, combining:

• Dine-in and limited takeaway offerings
• Strong volume service with consistent quality

You will lead the next phase of its development — refining systems, shaping the menu, designing further pick and go options and driving performance — while collaborating with the Head Chef to ensure alignment across both kitchens.

This role suits someone confident leading a kitchen and managing at times high volume service.

Key Responsibilities

• Oversee day-to-day operations of the kitchen
• Lead and evolve a casual dine in and takeaway menu suited to high-volume service
• Ensure a clear point of difference from our restaurant offering
• Balance creativity, consistency, and efficiency across dine-in and takeaway
• Manage ordering, stock control, prep systems, and kitchen organisation
• Maintain strong food safety and cleanliness standards
• Lead, train, and support kitchen staff
• Work closely with the Restaurant Head Chef and support the restaurant kitchen during peak periods, covering leave and events
• Identify and implement improvements across workflow, systems, and service delivery

What We’re Looking For

• Minimum 2 years experience in a kitchen leadership or supervisory role
• Confidence working in a fast-paced, high-volume kitchen
• Interest in quality casual dining and menu development
• Able to work along a skilled management team
• A passion for the training and development of younger team members
• Strong organisational and communication skillsA collaborative approach and willingness to support the wider team
• Positive attitude, reliability, and a passion for hospitality

What We Offer

• Competitive salary based on experience $32-37 an hour
• Minimum 35 hour a week contract
• Opportunity to lead and refine an established kitchen operation
• A supportive and collaborative team
• Career development within a growing hospitality business

If you’re excited to take the food lead of a busy new venue and help drive its next stage of growth, we’d love to hear from you.