Head Chef

Historic Okoroire Hot Springs Hotel in beautiful South Waikato seeks an outstanding Head Chef to lead our culinary services and take creative ownership of our kitchen operations. We seek a star Head Chef who can design and execute award-winning menus, manage kitchen costs and staffing needs, hire and retain great kitchen talent and meet all FCP and safety standards.

You must be a passionate culinary leader who can blend traditional New Zealand country hospitality with modern, high-quality dining standards.

In this role, you will be responsible for oversight of all our food outlets, including the main restaurant, the public bar, our golf course catering, and bespoke catering for private events and weddings. 

Location: 18 Somerville Road, Okoroire, South Waikato 

Role: Permanent, full-time position

Working hours: Standard 30 hours per week, may be required to work up to 45 hours a week in season. Rostered on a 7-day roster.

Remuneration: $32 per hour.

Report to: Hotel General Manager

Key tasks include;

Culinary Leadership & Menu Innovation 

·       Design, cost, and execute high-quality menus

·       Create tailored catering packages for weddings, corporate retreats, and golf tournaments. 

·       Implement and manage diverse options for catering needs

·       Ensure standards of excellence in all food presented

 Kitchen Operations & Financial Management 

·       Maintain actual food costs within targeted budget

·       Manage inventory to reduce food waste and conduct accurate monthly stocktakes

·       Partner with local Waikato growers and suppliers to source fresh, seasonal produce

·       Create kitchen staff rosters within budget reflecting hotel occupancy and event bookings

Team Management & Culture

·       Hire, on-board, and retain skilled kitchen personnel

·       Train and develop junior chefs, apprentices, and kitchen hands

·       Conduct at least one documented skill training session per month to develop their skills and career paths

·       Foster a positive, collaborative, and professional kitchen environment

Food Safety & Compliance 

·       Manage and document the hotel’s Food Control Plan (FCP)

·       Achieve an "A" grade rating during all official Ministry for Primary Industries (MPI) Food Control Plan audits. 

·       Enforce deep-cleaning schedules

·      Maintain zero-harm workplace practices

Suitable candidates must be;

Experienced

3+ years of experience as a professional Chef, ideally within a hotel or high-volume resort environment. Experience in kitchen leadership is preferred, but not required.

Qualified or trained

Trade Certificate in Professional Cookery preferred, but not required if 2+ years of on-the-job training. New Zealand level 3+ certificate or comparable international qualifications are acceptable.

Flexible and willing to accommodate customer needs

Be available for shift work on a 7-day roster

Calm and capable

Be able to keep standards under pressure

What we offer;

·       Great work culture and team

·       Rural setting, free golf on weekends

·       A chance to be part of heartland New Zealand

·       An opportunity for a real Chef to create menu and tailor catering package for events