Head Chef

Head Chef – Holme Station Luxury Lodge South Canterbury, New Zealand

Holme Station, a new to market distinguished heritage lodge offering world class cuisine and refined luxury experiences in South Canterbury, is seeking an accomplished Head Chef to join the opening team and lead its Food & Beverage operational and strategic direction.

Set within a historic homestead and surrounded by natural beauty, Holme Station provides bespoke experiences such as fly fishing, hunting, skiing, and wine touring.

As Head Chef, you will be responsible for delivering an exceptional standard of cuisine while ensuring the lodge's ongoing commercial success and operational excellence.

Position Purpose :

The Head Chef is responsible for delivering high-quality, innovative dishes that enhance the dining experience of HOLME STATION luxury lodge, while maintaining operational efficiency, adhering to health and safety standards, and meeting financial goals.

This will require exceptional culinary experience, leadership skills, and a commitment to culinary excellence aligned with the lodge's ethos of authenticity and its connection to New Zealand's natural environment.

Key Responsibilities :

Menu Development

Design and implement innovative menus that reflect Holme Station's brand, incorporate seasonal ingredients, and align with guest preferences and culinary trends.

Manage, train, and mentor kitchen staff, including sous chefs, line cooks, and kitchen porters, fostering a collaborative and productive work environment.

Delegate tasks effectively and ensure smooth workflow during service.

Guest Experience & Quality Control

Ensure consistent delivery of exceptional, personalised guest culinary experiences.

Develop unique culinary experiences that reflect the lodge's location, natural elements, and New Zealand's cultural identity.

Conduct regular inspections and taste tests to ensure dishes meet high standards of quality, presentation, and hygiene.

Address any issues promptly to maintain guest satisfaction.

Liaise with guests for dinners and special events (e.g. weddings, banquets) to meet specific requirements and enhance their dining experience.

Kitchen Operations, Inventory & Cost Management

Oversee all aspects of food preparation, cooking and presentation to ensure consistent quality, taste, and presentation standards.

Maintain inventory control systems, supplier management, and cost-effective procurement practices.

Monitor inventory levels, manage food and labour costs, and submit cost proposals for menu items.

Reduce waste and optimise kitchen efficiency.

Manage the kitchen budget, including pricing strategies, cost analysis, and financial reporting to ensure appropriate costing models.

Health & Safety Compliance

Ensure all kitchen operations comply with local and international food safety and hygiene regulations.

Maintain a clean and organised kitchen environment.

Key Accountabilities :

Achievement of kitchen efficiency and financial performance targets (cost margins).

Delivery of consistently high guest culinary experience.

Development and retention of qualified and engaged kitchen staff.

Compliance with food health, safety, legal, and regulatory standards.

Operational efficiency, consistency, and continuous improvement.

Required Qualifications & Experience :

10+ years' culinary experience in a professional kitchen, with at least 2-3 years in a leadership role (e.g. Executive Chef, Head Chef, Sous Chef, or equivalent).

A degree or diploma in culinary arts, hospitality management, or professional cookery is preferred.

Experience with remote or boutique properties, and high-end guest expectations.

Current First Aid Certificate and valid NZ driver's licence (or ability to obtain).

Creativity and innovation in culinary arts and menu development.

Strong multitasking and stress management abilities.

High emotional intelligence and collaborative leadership to foster a positive hands-on kitchen team culture.

Resilience and adaptability to a rural / remote environment.

Commitment to sustainability, community engagement, and authenticity.

Employment Conditions :

The role involves working in a high pressure kitchen environment, often with long and irregular hours.

The Head Chef will potentially stand for extended periods and may be exposed to hazards such as hot surfaces, sharp tools, and slippery floors, requiring adherence to safety protocols.

May include weekends, evenings, and public holidays based on guest and operational requirements.

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