Head Chef – Pavilion Bar & Kitchens, Queenstown
A newly hatted kitchen. A big summer ahead. Lead it.
Pavilion Bar & Kitchens has just been awarded a hat, and we’re not slowing down. We’re looking for an experienced Head Chef to lift our kitchen operation for the coming summer season and lead the team as we build on that recognition.
You’ll execute Sean Connolly’s menus day to day and work alongside him on seasonal menus. Sean, the Yorkshire-born, Australia-based chef behind the venue’s food, believes in simple food done well, generosity, and great dining experiences. Your job is to bring that to every plate and every service, and to build the team that makes it happen.
You’ll work directly with me as General Manager, bringing 16 years of Queenstown hospitality experience and a passion for great food and great hospitality, and I’m looking for someone to take full ownership of our food and the professionalism of our kitchen as we keep building on what is already a great restaurant.
The Venue
Pavilion is a large, high-energy venue running several food concepts under one roof:
Two high-volume service kitchens
A dessert and froyo bar kitchen
Events, functions and special activations
The Role
This is a genuinely hands-on role. During service you’ll be cooking, not just overseeing, and you’ll often be running a section of the restaurant yourself. That time on the line is where you’ll spot what’s working and what isn’t, and you’ll have the authority to improve each section’s setup, systems, prep and flow. Alongside service, you’ll own the planning, systems and numbers behind a complex, multi-kitchen operation. You’ll report to the General Manager and work closely with the senior leadership team.
What You’ll Do
Lead the kitchen
Work hands-on through service, running a section yourself or overseeing the pass
Be strong enough on every section to step in, take over and set the standard
Review and improve each section’s setup, mise en place, workflow and systems
Keep execution calm and controlled through the busiest periods
Coach in real time and deliver food at hatted standard every service
Build a high-performing team
Recruit, train and develop a layered brigade of chefs
Build a culture of pride, accountability and ownership
Manage performance and grow your people
Put systems in place so standards hold when you’re not on the floor
Deliver Sean Connolly’s food
Execute Sean’s menus and dishes consistently across all kitchens
Work alongside Sean on functions, events and seasonal menu changes
Develop specials and event menus that reflect his ethos
Maintain food safety, compliance and clear kitchen systems
Own the numbers
Take full accountability for food cost, GP, wastage and ordering
Cost menus accurately and protect margins across multiple concepts
Manage suppliers, stock control and reporting
Create great guest experiences
Plan and execute events, functions and activations
Work closely with FOH so every guest gets a seamless experience
About You
Proven experience as a Head Chef or Executive Chef in a high-volume, multi-kitchen or award-level kitchen
A genuinely hands-on style: you want to be on the line running a section during service, and you’re always looking for ways to make each section run better
A track record of building and leading strong teams
Commercial sharpness and a business mindset for growth
The ability to plan ahead while performing under service pressure
Pride in kitchens that perform consistently, creatively and profitably
What’s On Offer
A senior leadership role in a newly hatted Queenstown venue
The chance to work alongside Sean Connolly
Competitive salary package based on experience
Real autonomy across multiple food concepts
Supportive ownership focused on quality and long-term growth