Kitchen Manager/Lead Chef

Head Chef / Kitchen Operations Manager

Smiths Craft Beer House | Queenstown, Otago

About the role

We're looking for an experienced, motivated and hands-on Head Chef / Kitchen Operations Manager to take ownership of our kitchen at Smiths Craft Beer House in Queenstown.

This is very much a hands-on, working leadership position. We operate with a small kitchen team, so we're looking for someone who leads from the front, works alongside their staff and is actively involved in all aspects of daily kitchen operations.

You'll be cooking, preparing food, supporting your team through busy services and ensuring the kitchen runs efficiently. This is not a desk-based management role. While planning, administration and financial oversight are important responsibilities, your primary place will be in the kitchen, setting the standard through your own work ethic and example.

We're looking for more than a talented cook. We need a confident, organised and commercially minded leader who can develop their team, maintain consistently high standards, manage costs and take genuine ownership of the kitchen operation.

You'll work closely with management while having the autonomy and responsibility to make decisions, implement effective systems and ensure the kitchen runs professionally and efficiently without constant oversight.

Key responsibilities

Kitchen Leadership & Team Management

• Lead from the front, working alongside your team in food preparation, cooking, cleaning and daily service.
• Take an active, hands-on role in the kitchen while balancing operational and management responsibilities.
• Lead, train and motivate a small kitchen team, creating a positive, productive and accountable working environment.
• Set and maintain clear expectations around work ethic, punctuality, productivity, professionalism and workplace behaviour.
• Take responsibility for recruitment, onboarding, staff development and performance management.
• Create efficient staff rosters that reflect trading patterns, operational requirements and labour budgets.
• Ensure team members understand their responsibilities and consistently meet established standards.
• Address performance issues promptly, constructively and professionally.
• Be prepared to step into any kitchen task when required, demonstrating the teamwork and flexibility expected of the entire team.

Food Safety, Hygiene & Compliance

Take full operational responsibility for maintaining food safety standards and implementing our registered Food Control Plan. (Chomp)

Ensure all food is correctly labelled, dated, stored, rotated and handled.

Maintain accurate, complete and up-to-date food safety documentation, including daily monitoring records and verification requirements.

Ensure correct temperature monitoring, cooling, reheating, cleaning and sanitising procedures are consistently followed.

Maintain effective stock receiving procedures, supplier records and product traceability.

Ensure all kitchen staff are properly trained in food safety procedures and understand their responsibilities.

Proactively identify and address food safety risks or non-compliance.

Maintain a clean, organised kitchen that is consistently ready for inspection.

Financial & Operational Management

• Actively manage kitchen labour costs in relation to food sales and agreed business targets.
• Develop cost-effective rosters that balance staffing requirements with seasonal demand and changing trading conditions.
• Monitor and control food costs, portion sizes, purchasing, stock levels and wastage.
• Oversee ordering, inventory management and supplier relationships.
• Work with management to review kitchen performance and identify opportunities to improve efficiency and profitability.
• Ensure the kitchen is fully prepared, organised and ready for service at the advertised opening time.
• Establish and maintain effective preparation schedules, opening and closing procedures and cleaning routines.
• Ensure kitchen equipment is properly maintained, cleaned and operated safely.
• Identify operational problems and implement practical solutions without unnecessary management intervention.
• Maintain effective communication between the kitchen, front-of-house and management.

Food Quality & Consistency

• Maintain consistently high standards of food quality, preparation, presentation and portion control.
• Ensure established recipes, preparation procedures and specifications are followed.
• Deliver efficient, timely food service while maintaining quality, particularly during busy periods.
• Ensure menu items can be prepared and delivered consistently by the entire kitchen team.
• Contribute to menu development, seasonal specials and improvements to existing dishes.
• Balance creativity and food quality with operational practicality and commercial profitability.
• Respond constructively to customer feedback and continually look for opportunities to improve.

About you

We're looking for someone lives in Queenstown and holds a valid work visa, who takes genuine pride in their work, enjoys leading a team and understands what it takes to run a successful commercial kitchen.

Essential skills and experience:

Lives in Queenstown and holds a valid working visa

Proven experience as a Head Chef, Sous Chef, Kitchen Manager or in a comparable senior kitchen leadership role.

Strong leadership skills and the confidence to manage, motivate and develop a small team.

Excellent knowledge of New Zealand food safety requirements and commercial kitchen practices.

Demonstrated experience managing labour costs, food costs, stock control and kitchen profitability.

Strong organisational skills, attention to detail and the ability to plan and prioritise effectively.

A proactive, hands-on approach with a willingness to lead by example.

Excellent communication, decision-making and problem-solving skills.

The ability to establish effective systems and ensure they're consistently followed.

A professional, reliable and accountable attitude.

* The ability to take ownership of responsibilities, follow through on commitments and maintain standards without constant supervision.

Most importantly, you're a working chef first and a manager second. You enjoy being on the tools, take pride in leading by example and understand that no task is beneath you.

You're equally comfortable leading a busy service, training a junior team member, managing food safety documentation or reviewing kitchen costs.

You understand that great leadership isn't about delegating every task. It's about setting the standard, supporting your team and taking responsibility for the results.

About us

• Smiths Craft Beer House is an established, independently owned Queenstown hospitality venue with a strong local following and a reputation for great craft beer, quality food and a relaxed atmosphere.
• We operate with a small, dedicated team and believe in creating a workplace where everyone contributes, supports one another and takes pride in what they do.
• We offer a genuine opportunity to take ownership of an established kitchen operation, develop a strong team and make a meaningful contribution to the ongoing success of the business.
• You'll work alongside experienced hospitality operators who value initiative, accountability, teamwork and continuous improvement.

How to apply

• If you're an experienced kitchen professional living in Queenstown with a valid work visa who enjoys being hands-on, leading people, improving operations and taking genuine ownership of your work, we'd love to hear from you.
• Please apply through SEEK with your CV and a brief cover letter outlining your relevant kitchen leadership and management experience.
• Please include your current location, availability to start and salary expectations in your application.
• Applicants must have valid New Zealand working rights or clearly outline their current visa status.