Head Chef

Head Chef – Pavilion Bar & Kitchens, Queenstown A newly hatted kitchen. A big summer ahead. Lead it.

Pavilion Bar & Kitchens has just been awarded a hat, and we’re not slowing down. We’re looking for an experienced Head Chef to lift our kitchen operation for the coming summer season and lead the team as we build on that recognition.

You’ll execute Sean Connolly’s menus day to day and work alongside him on seasonal menus. Sean, the Yorkshire-born, Australia-based chef behind the venue’s food, believes in simple food done well, generosity, and great dining experiences. Your job is to bring that to every plate and every service, and to build the team that makes it happen.

You’ll work directly with me as General Manager, bringing 16 years of Queenstown hospitality experience and a passion for great food and great hospitality, and I’m looking for someone to take full ownership of our food and the professionalism of our kitchen as we keep building on what is already a great restaurant.

The Venue

Pavilion is a large, high-energy venue running several food concepts under one roof:

Two high-volume service kitchens

A dessert and froyo bar kitchen

* Events, functions and special activations

The Role

This is a genuinely hands-on role. During service you’ll be cooking, not just overseeing, and you’ll often be running a section of the restaurant yourself. That time on the line is where you’ll spot what’s working and what isn’t, and you’ll have the authority to improve each section’s setup, systems, prep and flow. Alongside service, you’ll own the planning, systems and numbers behind a complex, multi-kitchen operation. You’ll report to the General Manager and work closely with the senior leadership team.

What You’ll Do

Lead the kitchen

Work hands-on through service, running a section yourself or overseeing the pass

Be strong enough on every section to step in, take over and set the standard

Review and improve each section’s setup, mise en place, workflow and systems

Keep execution calm and controlled through the busiest periods

* Coach in real time and deliver food at hatted standard every service

Build a high-performing team

Recruit, train and develop a layered brigade of chefs

Build a culture of pride, accountability and ownership

Manage performance and grow your people

Put systems in place so standards hold when you’re not on the floor

Deliver Sean Connolly’s food

Execute Sean’s menus and dishes consistently across all kitchens

Work alongside Sean on functions, events and seasonal menu changes

Develop specials and event menus that reflect his ethos

Maintain food safety, compliance and clear kitchen systems

Own the numbers

Take full accountability for food cost, GP, wastage and ordering

Cost menus accurately and protect margins across multiple concepts

* Manage suppliers, stock control and reporting

Create great guest experiences

Plan and execute events, functions and activations

Work closely with FOH so every guest gets a seamless experience

About You

Proven experience as a Head Chef or Executive Chef in a high-volume, multi-kitchen or award-level kitchen

A genuinely hands-on style: you want to be on the line running a section during service, and you’re always looking for ways to make each section run better

A track record of building and leading strong teams

Commercial sharpness and a business mindset for growth

The ability to plan ahead while performing under service pressure

Pride in kitchens that perform consistently, creatively and profitably

What’s On Offer

A senior leadership role in a newly hatted Queenstown venue

The chance to work alongside Sean Connolly

Competitive salary package based on experience

Real autonomy across multiple food concepts

* Supportive ownership focused on quality and long-term growth