Lead Head Chef: Creative Menus & Cost Control

Carnmore Hotel Collection; Lower Hutt; On-site; NZD 90,000 - 120,000; Full time

Benefits offered by this job

Career growth

Menu design freedom

Team leadership

Job summary

Carnmore Hotel Lower Hutt is seeking a Working Head Chef to lead our kitchen in delivering high-quality, creative menus for a busy restaurant, sports bar, events and conference venue. You’ll drive standards, manage food operations and cost control with a front-line leadership approach.

The role requires hands-on leadership across peak service hours, menu development, and mentoring a talented kitchen team to ensure exceptional guest experiences. Join a brand undergoing transformation and growth.

Qualifications

• Proven experience as Head Chef or Senior Sous Chef in a hotel or busy multi-outlet venue.
• Strong cost control, budgeting, and kitchen administration knowledge.
• Ability to lead peak service hours and maintain consistency.
• Excellent organizational and communication skills with guest focus.

Responsibilities

• Oversee daily kitchen operations for Restaurant, Sports Bar, events, conferencing and room service.
• Maintain a hands-on presence during breakfast, dinner, and event service periods.
• Full accountability for food cost control, portion management, supplier negotiations, and wastage reduction.
• Manage monthly reporting for COGS, GP%, labour costs, and P&L performance.
• Develop and execute seasonal menus that meet quality and profitability goals.
• Recruit, train, and mentor the kitchen team to deliver consistency and efficiency.
• Coordinate with Events team to deliver high-quality catering for conferences and functions.
• Ensure full compliance with Health, Safety, and Food Hygiene standards.
• Project manage kitchen upgrades and contribute to capital planning.

Skills

Leadership

Cost control

Menu costing

Staff development

Kitchen management

Food safety

Job description

Carnmore Hotel Lower Hutt is seeking a Working Head Chef to lead our kitchen in delivering high-quality, creative menus for a busy restaurant, sports bar, events and conference venue. You’ll drive standards, manage food operations and cost control with a front-line leadership approach.

The role requires hands-on leadership across peak service hours, menu development, and mentoring a talented kitchen team to ensure exceptional guest experiences. Join a brand undergoing transformation and growth.