Head Chef

Wilderness Lodge Lake Moeraki – Haast, South Island Located midway between the West Coast glacier towns and Queenstown, Wilderness Lodge Lake Moeraki sits on the shores of the Moeraki River, surrounded by ancient rainforests of Te Wahipounamu World Heritage Area. Few places on earth can match the lodge’s stunning natural setting. Walk wild seacoast home to seals and rare penguins, kayak pristine lakes, and explore this unique landscape alongside expert naturalist guides. Premium accommodation, delicious food, and warm hospitality, sets the Wilderness Lodge experience apart. We are currently looking for experienced Head Chef to be part of our thriving hospitality family. This is your chance to work in a stunning location and make a significant impact on our guests' experiences. Don't miss this fantastic opportunity to advance your career in the hospitality industry. This is a Full-Time fixed term starting September 2026 until late April 2027 with an opportunity to move to another hotel within the group at the end of the season. The position is a live in position with accommodation and food supplied for a cost, brand new cottage accommodation with private facilities, the position is well suited to someone who enjoys the outdoors. As Head Chef, you will play a pivotal role in creating memorable culinary experiences for our guest, ensuring that the highest standards of food quality, trends, taste, and presentation are meet. Responsibilities: To be a great leader with excellent communication skills. Manage our small (2 person) kitchen team through rostering, training, coaching, evaluating and hiring. Collaborate with Food & Beverage and Front Office to ensure seamless coordination and execution of food service and events. Develop menus with latest trends and variety showcasing a fusion of international flavors. Monitor presentation of all foods served to guests and ensure that appearance and quality are consistently maintained. Leading the team in a hands on and positive way. Actively encourage team retention and development through effective training, succession planning and multi-skilling. Ensure effective food inventory practices through proper storage, stock rotation and purchasing. Expedite peak meal periods by maintaining a 'hands on' approach. Ensure all risks are identified and immediate action taken to resolve. Monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget. Perform other reasonable job duties as requested by the General Manager. Assist with any guest inquiry. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner. To have great organisational skills and the ability to problem solve and make decisions. Must maintain composure and objectivity under pressure. Understanding of current Health & Safety obligations, ensuring the Kitchen is fully compliant to the SOP's, Policies, procedures, and service standards. Experience: 2 years’ experience as Head Chef. Certificate IV in Commercial Cookery, or equivalent. Current Food Safety Handling Certificate. Hotel Industry knowledge a distinct advantage #J-18808-Ljbffr