Head Chef

Jora New Zealand will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey. Coronet Ridge Resort – Queenstown, South Island Coronet Ridge Resort is a boutique hotel in Arthurs Point, just minutes from central Queenstown and the closest accommodation to Coronet Peak Ski Area. Overlooking the spectacular Shotover River with sweeping mountain views, our property offers guests a secluded, luxurious escape while staying close to Queenstown’s vibrant atmosphere. We have an exciting opportunity available to join our team as our new Head Chef. As Head Chef, you will play a pivotal role in creating memorable culinary experiences for our guests, ensuring that the highest standards of food quality, trends, taste, and presentation are met.You will be leading our kitchen team, working closely with the F&B department, and reporting to our Hotel Operations Manager. Flex your creative muscles and harness your skills in our kitchen, leading each guest on a unique and flavourful journey. Responsibilities: To be a great leader with excellent communication skills. Manage kitchen employees through rostering, training, coaching, evaluating and hiring. Develop menus with latest trends and variety showcasing a fusion of international Flavors. Have a solid understanding of the basic fundamentals of food and ensure that food quality standards are consistently maintained to a five star level 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. 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. 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. Expedite peak meal periods by maintaining a 'hands on' approach. Perform other reasonable job duties as requested by the Executive team. Experience: 2 years’ experience as Head Chef. Certificate IV in Commercial Cookery, or equivalent. Current Food Safety Handling Certificate. Restaurant trend knowledge Highly organised, with good computer literacy #J-18808-Ljbffr