The Executive Chef is responsible for leading Rotorua's culinary operations across its food and beverage outlets and events.
This is a senior, hands-on leadership position combining culinary direction, people leadership and commercial accountability. The Executive Chef will work closely with the General Manager and Food & Beverage Manager to deliver consistently high food standards, strong financial performance and memorable guest experiences.
The role requires an experienced culinary leader who can operate effectively in a high-volume environment, develop a large and diverse team and balance creativity with strong operational discipline.
Key Responsibilities
Culinary Leadership
- Lead culinary operations across multi food outlets and events
- Maintain consistently high standards of food quality, presentation and service
- Provide culinary direction while encouraging innovation and continuous improvement
- Ensure menus and food offerings meet guest expectations and operational requirements
- Remain visible and hands-on during key service periods
People Leadership
- Lead, coach and develop a large and diverse kitchen team
- Build a positive, accountable and high-performing kitchen culture
- Develop capability within the team and identify future leaders
- Set clear expectations around performance, behaviour and standards
- Work collaboratively with front-of-house and wider operational teams
Commercial Performance
- Take responsibility for food cost, wage cost and kitchen operating performance
- Manage budgets and contribute to forecasting and financial planning
- Monitor purchasing, stock management, wastage and portion control
- Identify opportunities to improve productivity and operating efficiency without compromising quality
- Use operational and financial information to support sound decision-making
Operational Management
- Ensure kitchens operate efficiently during high-volume trading and events
- Plan resources, staffing and production around forecast demand
- Maintain effective kitchen systems, processes and operating standards
- Work closely with the Food & Beverage Manager to deliver a seamless guest experience
- Support wider business objectives and operational initiatives
Food Safety and Compliance
- Ensure food safety standards and procedures are consistently maintained
- Maintain compliance with relevant health and safety requirements
- Ensure kitchen equipment, work areas and processes meet required standards
- Promote a strong culture of safety, cleanliness and accountability
Ideal Background
The successful candidate is likely to bring:
- Proven experience as an Executive Chef, Head Chef or experienced Executive Sous Chef
- Leadership experience within a high-volume hospitality operation
- Experience leading large and diverse culinary teams
- Strong commercial understanding of budgets, food cost and wage management
- Demonstrated ability to coach, mentor and develop people
- Strong planning, organisation and problem-solving capability
- Sound knowledge of food safety, health and safety and compliance requirements
- A collaborative leadership style and strong cross-functional relationship skills
- Creativity and a commitment to improving food, systems and performance
Personal Characteristics
Hands-on, calm and commercially aware. A confident leader who sets high standards without relying on hierarchy. Organised, decisive and comfortable operating in a fast-paced environment. Strong communicator who can build credibility with chefs, operational leaders and senior management.
The right person will combine culinary credibility with the ability to lead people and run the kitchen as a commercial operation.