Head Chef Jack's Point Restaurant

at  Amisfield

JACK’S RESTAURANT, LOCATED IN THE CLUBHOUSE AT JACK’S POINT GOLF COURSE, IS LOOKING FOR A INNOVATIVE AND PASSIONATE HEAD CHEF TO LEAD THE NEXT PHASE OF GROWTH.

Set at the base of the stunning Remarkables Mountain Range and overlooking Lake Whakatipu, Jack’s Point is one of New Zealand’s premier golf destinations and residential communities. We are seeking an aspirational Head Chef who is eager to elevate our dining experience and showcase the best of local produce. As Head Chef, you will have the opportunity to lead the day-to-day kitchen operations and craft seasonal menus that celebrate the essence of our unique surroundings, all while delivering exceptional service to our golfers, residents, and visitors. If you have a commitment to high-quality cuisine, astute in kitchen financial management, and enjoy the freedom to guide and inspire your team, we would love to hear from you.

Working closely with the General Manager – Golf & Hospitality and Restaurant Manager, you will design, cost, and implement food menus for that align with brand expectations, provide leadership to the kitchen and front of house employees, and take ownership of the financial performance of the kitchen and catering operations. The Head Chef must adhere to all Workplace Health & Safety and cleanliness regulations and develop strategies to promote revenue growth and deliver profitable operations.

Key focusses:

• Work with the Restaurant Manager to design an innovative, sustainable, and profitable food offering specific to the requirements of the business.
• Ensure menus are implemented to a consistently high standard.
• Ensure buying power is leveraged so that high quality, local and ethical products are secured on favourable, cost effective terms.
• Ensure that the staff meals provided are of a consistently high quality, nutritious and flavoursome.
• Ensure that team members receive appropriate training to enhance their skills and support their growth potential/aspirations.
• Make sure there is sufficient education and integration of kitchen and front of house with regards to product knowledge to achieve a level of service commensurate to brand expectations.
• Collaborate with the Senior Management Team to design and implement the strategic plan and take ownership for the achievement of strategic objectives relating to the kitchen and catering operations.
• Responsible for the Food Control Plan and kitchen Health & Safety obligations, and contributes at Group Level to continuously improving food and employee safety to meet legislative and business requirements.
• Support the front of house team to ensure liquor licensing regulations and conditions of Jack’s Point Restaurant’s licence(s) are complied with at all times.
• Responsible for roster development, wage costs relevant to revenues and budget, kitchen cleanliness and employee hygiene, training and health and safety, cost control of stock, waste reduction and other kitchen overheads.