Head Chef

Bruto Group Ltd – Queenstown, South Island At Bruto Hospitality , we value the loud, unscripted moments, spilled wine, heated debates, and honest laughter. While we don’t take life too seriously, we are uncompromising about the plate. We serve bold, precise, and seriously good food designed to be the grounding force of our town and to get people around the table as often as possible. Francesca is at the soul of what we do. It’s loud, it’s busy, and it’s a Wānaka institution. We need someone who loves the simplicity of a perfect handmade pasta and the blister of a woodfired pizza. It’s about honouring the classics through a kiwi lens and keeping the energy high. What’s In It For You? Internal Growth:We prioritise promoting from within. As Bruto Hospitality expands, there is a clear path for those who want to build a career across multiple concepts. Autonomy:You’ll have a direct line to management, where your business decisions and creative ideas are heard and implemented. The Wānaka Life:Competitive salary, staff discounts across all our venues, and a workplace that prioritises authenticity and "casual excellence" over formal traditions and the best staff party in town! BONUS!:Significant bonus structure will be put in place after the trial period is done and dusted. Fulltime: This is a fulltime position offering between 35-50 hours per week. Who Are We Looking For!? We aren't looking for "rockstars" or egos. We’re looking for genuine, hard-working professionals who give a damn about the plate and the people. You’ve been a Head Chef or a very strong Senior Sous in a fast-paced environment. For minimum 2 years. You know how to lead a team through a 200-cover Friday night without losing your cool. You understand that for us to be creative, we have to be financially sustainable. You know your margins, you respect your ingredients, and you know how to run a kitchen that’s as clean as it is profitable. We have a great team of chefs. We need someone who actually enjoys teaching someone who wants to pass on the craft, leading from example and not just from the pass. Primary Responsibilities Culinary Vision: Direct all menu development, ensuring seasonal innovation and consistent execution at a premium level. Operational Control: Oversee daily kitchen logistics, from procurement and supplier negotiations to prep systems and service flow. Financial Accountability: Deliver on COGS and labour targets through precise menu costing, wastage tracking, and strategic rostering. Team Leadership: Recruit, mentor, and manage the kitchen team, fostering a culture of professional growth and high morale. Administrative Management: Handle HR documentation, performance reviews, and daily reporting to ownership. Safety & Compliance: Ensure total adherence to Food Control Plans (FCP), health and safety regulations, and cleanliness standards. WANT TO CHAT? We’re less interested in a formal cover letter and more interested in who you are and what you’ve built. #J-18808-Ljbffr