What you’ll do:
- Lead kitchen teams across multiple outlets, building cohesion, developing skills, and fostering a positive culture
- Manage a team of 2 full-time chefs, 3 part-time chefs, kitchen hands, plus 1 part-time chef in the members’ lounge
- Oversee rostering, timesheet approvals, labour management, and workforce planning
- Take accountability for food and labour costs, supplier relationships, and kitchen financial performance
- Lead menu planning and seasonal refreshes across cafe, bar, bistro, and events, ensuring consistency and quality
- Plan and operationalise members’ lounge service for high-capacity Friday events (up to 250–300 guests)
- Provide oversight of event kitchens and in-house function catering, scaling teams to meet demand
- Ensure compliance with health, safety, and food standards
- Proven café, bar, bistro, and event/function experience in multi-outlet environments
- Strong leadership skills and ability to develop teams
- Confident in managing budgets, supplier relationships, and operational performance
- Full New Zealand working rights - our client cannot support with visas
- $85-90k per annum
- Report to the Head of Hospitality
- Multi outlet venue