The Chef’s Table at Blue Duck Station offers a unique fine dining and accommodation experience under the stunning night’s sky. Located on one of the highest points of the station affectionately known as the Top of the World, it has views of the Tongariro and Whanganui national parks.  

We are looking for a hospitality superstar Manager who can help us get our third hat with Cuisine Magazine.

The key duties and responsibilities for this role include:

  • Working with the Head Chef to plan and cost out the menu 
  • Managing inventory and working with suppliers
  • Making sure all financial records are properly kept
  • Organising special events
  • Ensuring all health and safety compliance
  • Accommodation management responsibilities
  • Staff management

The person we are looking for will have:

  • a passion for the hospitality industry and the growth of our business
  • the ability to survive in a remote location
  • the sort of experience that makes them a standout Manager in a fine dining setting
  • a deep understanding of wines to match our menu
  • LCQ and Manager's certificate 

To note: the minimum guaranteed hours for this role are 30 per week.

We have an annual closure of 2-3 months July-September. 

If this sounds like you please submit your CV and cover letter.

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