Head Chef

Sick of the standard routine of la carte cooking, up for a challenge? Come and work in the coolest kitchens at Mt Hutt, Methven and take your career to new heights in your kitchen up our ski area! 

Be prepared for a different day, every day. You must be willing to get stuck in and work hands-on in all operational aspects of the kitchen- this is not an office job! You must have good work ethics, be friendly and approachable, be able to motivate and nurture great relationships with a young and multi-cultural team. You must be proud to make the best sandwiches and burgers in town, as well as creating hearty & healthy, contemporary cuisine for our restaurants.

This is not a traditional Head Chef role, and areas of responsibility comprise overseeing all kitchen and food preparation areas throughout all the outlets on the ski area, staff meals, and on occasion, function catering. The role also requires the Head Chef to be highly involved in all aspects of kitchen staff training and development.

This is a seasonal role here at Mt Hutt that runs for the duration of the 2024 winter season. This position may also suit a sous chef with excellent organisational abilities, looking to advance their career.

About the role

• reporting to the Head of Department and the General Manager of Food & Beverage, the Head Chef manages all kitchen operations and kitchen staff to ensure efficiencies and consistent, high-quality food products, which exceeds our guests' expectations, and contributes to our goal of "Leading the World in Snowsports Experiences"
• assist in daily kitchen production and is responsible for assigning and delegating the work of the foodservice personnel including the training of the kitchen staff in food preparation, customer service, food presentation, kitchen safety and sanitation.
• responsible financial components of the kitchen, including managing labour budgets, and working to set food cost margins
• provides team leadership, communication skills, training skills and knowledge of all kitchen related tasks, kitchen department organisational skills and knowledge, staff scheduling and staff management
• an ability to motivate, inspire and influence the team in a highly diverse environment
• maintains highest professional food quality and kitchen sanitation standards
• to champion the Food Safety Programme to all staff and be committed to creating a Health and Safety culture
• test recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimise food costs; exercises portion control over all items served.
• encourages team members to submit new ideas and present them to the Food & Beverage General Manager

About You

• experience in high volume, multi-outlet catering in quick service restaurants, hotels, restaurants or similar environments
• experience in working to budgets and food cost margins
• work to Company Food Control Plan: must be knowledgeable in all aspects of proper sanitation, health and safety standards for food storage, food preparation and kitchen safety 
• must have experience training, directing and assigning kitchen staff duties
• high energy levels, has drive and motivation to make things happen
• strong interpersonal and communication skills
• enjoy getting up early in the morning!
• an understanding that employment is subject to the vagaries of the weather and the hours of work cannot be guaranteed

Skills and Qualifications

• must hold National Certificate in Cookery Level 3-4 or equivalent 
• at least 3 years kitchen supervisory or management experience