Senior Catering Chef & Menu Innovation Lead

Auckland Council; Auckland; Hybrid; NZD 100,000 - 140,000; Full time

Job summary

Auckland Council is seeking an accomplished Head Chef to lead our Catering Services culinary operations across Tāmaki Makaurau. Reporting to the Head of Catering Operations, you will oversee 12-15 chefs, drive menu development, ensure consistent food quality, and manage food safety, cost control and multi-site delivery.

You will mentor your team, optimise centralised production, contribute to business planning and deliver commercially sustainable dining experiences for workplaces, meetings and

Qualifications

• Level 3 and Level 4 cookery qualifications.
• Three to five years' experience in a comparable role.
• At least five years in a senior commercial kitchen position.
• Proven experience leading and coaching a professional kitchen team.
• Developing innovative, healthy and commercially viable menus.

Responsibilities

• Provide leadership, direction and professional development for the chef team.
• Lead menu planning and development, balancing creativity, nutrition, customer expectations and commercial viability.
• Maintain consistent food quality and presentation across café and function catering operations.
• Oversee food safety programmes, kitchen hygiene and health and safety compliance across all locations.
• Manage food costs, labour budgets, inventory, supplier relationships and waste reduction initiatives.
• Coordinate centralised production processes to support efficient service across multiple sites.
• Contribute to business planning and operational improvements as part of the leadership team.

Skills

Leadership

Menu development

Food safety

Budgeting

Staff development

Education

Cookery qualifications Level 3/4

Job description

Auckland Council is seeking an accomplished Head Chef to lead our Catering Services culinary operations across Tāmaki Makaurau. Reporting to the Head of Catering Operations, you will oversee 12-15 chefs, drive menu development, ensure consistent food quality, and manage food safety, cost control and multi-site delivery.

You will mentor your team, optimise centralised production, contribute to business planning and deliver commercially sustainable dining experiences for workplaces, meetings and