Seasonal Head Chef: Lead Kitchen & Local Producers

Accor; Queenstown; On-site; NZD 80,000 - 90,000; Full time

Benefits offered by this job

Staff meals provided

Uniforms washed daily

Parental Leave Scheme

Job summary

Novotel Queenstown Lakeside is seeking an experienced Head Chef to lead the kitchen team across breakfast, lunch, dinner, lounge, room service and events, delivering high quality meals while showcasing Queenstown’s local produce.

You will develop seasonal menus that reflect Central Otago and the wider South Island, build strong relationships with local suppliers, manage costs and staffing, and inspire a hands-on, visible leadership style in a high-volume hotel setting.

Qualifications

• Proven senior leadership experience in a kitchen.
• Strong connections to Queenstown food community.
• Experience in high-volume hotel or restaurant operations.
• Excellent menu development and costing skills.
• Able to lead, recruit, and develop kitchen teams.
• Strong knowledge of food safety systems and audits.

Responsibilities

• Lead and inspire the kitchen team across all service periods.
• Set and maintain high standards of food quality, consistency, and presentation.
• Develop seasonal menus featuring Queenstown and Central Otago produce.
• Build relationships with local producers and suppliers.
• Ensure efficient, cost-controlled kitchen operations.
• Manage menu costing, recipe development and food margins.
• Roster planning, recruitment, training and development.
• Ensure compliance with food safety and regulatory requirements.
• Collaborate with hotel leadership and F&B to deliver guest experiences.
• Participate in meetings on safety, revenue, cost control, and performance.
• Champion sustainability and responsible sourcing.
• Evolve Novotel Queenstown’s culinary identity.

Skills

Head Chef experience

Menu development

Food cost management

Food safety systems

Leadership

Queenstown connections

Team leadership

Tools

FCP & audits

Job description

Novotel Queenstown Lakeside is seeking an experienced Head Chef to lead the kitchen team across breakfast, lunch, dinner, lounge, room service and events, delivering high quality meals while showcasing Queenstown’s local produce.

You will develop seasonal menus that reflect Central Otago and the wider South Island, build strong relationships with local suppliers, manage costs and staffing, and inspire a hands-on, visible leadership style in a high-volume hotel setting.