Jack’s Restaurant , located in the Clubhouse at Jack’s Point Golf Course, is looking for an innovative and passionate Head Chef to lead the next phase of growth.

Set at the base of the stunning Remarkables Mountain Range and overlooking Lake Whakatipu, Jack’s Point is one of New Zealand's premier golf destinations and residential communities. We are seeking an aspirational Head Chef who is eager to elevate our dining experience and showcase the best of local produce. As Head Chef, you will have the opportunity to lead the day-to-day kitchen operations and craft seasonal menus that celebrate the essence of our unique surroundings, all while delivering exceptional service to our golfers, residents, and visitors. If you have a commitment to high-quality cuisine, are astute in kitchen financial management, and enjoy the freedom to guide and inspire your team, we would love to hear from you.

About the Role

Working closely with the General Manager – Golf & Hospitality and Restaurant Manager, you will design, cost, and implement food menus that align with brand expectations, provide leadership to the kitchen and front of house employees, and take ownership of the financial performance of the kitchen and catering operations. The Head Chef must adhere to all Workplace Health & Safety and cleanliness regulations and develop strategies to promote revenue growth and deliver profitable operations.

Key Focuses:

Work with the Restaurant Manager to design an innovative, sustainable, and profitable food offering specific to the requirements of the business.
Ensure menus are implemented to a consistently high standard.
Ensure buying power is leveraged so that high quality, local and ethical products are secured on favourable, cost-effective terms.
Ensure that the staff meals provided are of a consistently high quality, nutritious, and flavoursome.
Ensure that team members receive appropriate training to enhance their skills and support their growth potential/aspirations.
Make sure there is sufficient education and integration of kitchen and front of house regarding product knowledge to achieve a level of service commensurate with brand expectations.
Collaborate with the Senior Management Team to design and implement the strategic plan and take ownership for the achievement of strategic objectives relating to the kitchen and catering operations.
Responsible for the Food Control Plan and kitchen Health & Safety obligations, and contributes at Group Level to continuously improving food and employee safety to meet legislative and business requirements.
Support the front of house team to ensure liquor licensing regulations and conditions of Jack’s Point Restaurant’s licence(s) are complied with at all times.
Responsible for roster development, wage costs relevant to revenues and budget, kitchen cleanliness and employee hygiene, training and health and safety, cost control of stock, waste reduction, and other kitchen overheads.

About You:

Refined culinary/chef skills with a commitment to food quality and delivery.
Innovative, passionate, and forward-thinking leader within the field of food services.
Able to promote our food services and positively leverage personal status through appropriate channels and industry connections.
Passionate about New Zealand cuisine and the use of locally sourced/ethical ingredients.
Ability to give all Jack’s Point Restaurant guests a memorable dining experience.
Ability to recruit, train, develop, inspire, and motivate kitchen staff.
Excellent communication skills.
Punctual and reliable.
Is an ambassador for Jack’s Restaurant.

There’s a barrel load of benefits when it comes to working as part of our team including discounts on our food, beverage, and golf products, health insurance, uniforms, and staff meals included while on shift.

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Head Chef Jack's Point Restaurant