Lodge Head Chef

Luxury lodge. Exceptional food. A genuine connection to Fiordland.

Fiordland Lodge is reopening and we are looking for a Head Chef to lead our culinary team.

With 10 beautiful suites, this is an opportunity to do what a lot of chefs get into the industry for: cook exceptional food, work with outstanding ingredients, and create something with a genuine sense of place.

We are looking for a chef who loves being on the tools. Someone who is as comfortable working the pass and preparing a dish as they are developing menus, building supplier relationships and leading a small kitchen team.

Our food philosophy starts with Fiordland and Southland. Seasonal produce, local growers and suppliers, fresh fish, wild ingredients and, where practical and appropriate, the rewards of foraging, hunting and fishing. We want someone who understands that great food doesn't need to be complicated when the ingredients speak for themselves.

This is a hands-on role for a chef with creativity, initiative and a real connection to the landscape around them. You'll have the freedom to shape the menu, the opportunity to build something special, and the responsibility to deliver consistently high standards for every guest.

What you will be doing

Lead from the front in the kitchen, cooking alongside your team and maintaining exceptional standards across every service.

Develop seasonal menus for breakfast, light lunch, canapés and dinner, making the most of what is available locally.

Build relationships with local growers, producers, fishers and suppliers to source quality ingredients with a strong sense of provenance.

Bring creativity to the kitchen through seasonal ingredients, foraging and an interest in hunting and fishing, where practical and appropriate.

Create memorable dining experiences for lodge guests, including bespoke menus for private dining and exclusive-use stays.

Manage food costs, purchasing, stock control, kitchen labour and wastage without compromising quality.

Maintain food safety standards and the Food Control Plan, while building a positive, organised and professional kitchen.

Train, mentor and develop your team, creating a kitchen culture built on pride, consistency and a shared passion for good food.

What we are looking for

Previous experience as a Head Chef or Senior Sous Chef, ideally in a boutique lodge, luxury accommodation or a quality restaurant.

A hands-on approach and a genuine passion for cooking, rather than a role focused primarily on administration.

A strong appreciation for seasonal, local ingredients and the ability to build menus around what is available.

An interest in foraging, hunting, fishing or other ways of connecting the food on the plate to the surrounding landscape.

A recognised culinary qualification and relevant food safety certification.

Commercial awareness, including experience managing food costs, gross profit, purchasing and kitchen labour.

A calm, practical leadership style and the ability to bring the best out of a small team.

Resourcefulness, adaptability and an appreciation of the realities of working with supply lines in a remote location.

Most importantly, we want someone who cares about the food they put on the plate, takes pride in their craft and sees the opportunity to build a distinctive food identity as something exciting.

What we offer

The opportunity to shape the food identity of a landmark New Zealand lodge as it reopens.

A small operation where quality comes before volume, allowing you to focus on the ingredients, the cooking and the guest experience.

The freedom to bring your ideas to the table and develop a menu that reflects the region and the seasons.

Cross-training across departments and genuine opportunities for professional development.