Head Chef - Beau
Ponsonby, Auckland | Full-time | $95,000–$105,000 depending on experience
Beau is a busy, independently owned neighbourhood restaurant and wine bar in Three Lamps, Ponsonby. We're focused on great food, amazing wine and genuine hospitality.
Our menu is seasonal, produce-driven and designed to be shared. We have a loyal following and an established kitchen team.
We're looking for a really good Head Chef. Someone who loves food, is naturally great with people and takes real pride in running a well-organised, successful kitchen.
We're particularly interested in chefs who've worked in great restaurants, learned from talented people and know what high standards look like. This is as much a leadership role as it is a cooking role. We want someone who genuinely enjoys leading people, sets high standards and takes pride in getting the best out of their team.
The role
You'll be hands-on through prep and service, but you'll also have dedicated time for management and administration. We want someone who uses that time well, plans ahead and takes responsibility for the kitchen as a whole.
You'll be working alongside an established Senior Sous Chef and a team of young chefs with plenty of potential.
You'll be responsible for:
Leadership & culture: Leading by example, maintaining a positive and professional kitchen culture, setting clear expectations and standards, and supporting the team to do their best work.
Food & menu development: Leading and developing Beau's seasonal menu, bringing ideas, creativity and a genuine love of food while maintaining quality and consistency.
Training & development: Teaching, mentoring and helping junior chefs become confident, capable cooks. Taking pride in other people's progress, not just your own.
Kitchen operations: Rostering, ordering, stock management, prep planning, food safety and maintaining systems that keep things organised and running well.
Financial management: Managing food costs, GP, labour and wastage, monitoring performance and actively looking for ways to improve.
Working with the wider team: Building strong relationships with FOH and management, communicating well and taking responsibility for the overall guest experience, not just what leaves the kitchen.
Who we're looking for
You're a natural leader. People enjoy working with you, not because you're easy on them, but because you're fair, approachable and genuinely invested in their success. You set clear standards and boundaries, hold people accountable and earn their respect without needing to shout and throw pans around. You know when to have a laugh, when to push people and when someone needs a bit more support. You're comfortable having difficult conversations and don't shy away from responsibility.
You really love food. You eat out, try new restaurants, read cookbooks, follow what's happening in the food scene and get excited about trying new things. You're a talented, well-rounded cook with good taste and strong technical skills.
You've worked in good kitchens and it shows. You've learned from talented chefs, worked to high standards and understand what goes into running a great restaurant. You're ready to bring that experience to Beau, whether you're an established Head Chef or a strong Senior Sous ready to step up.
You're organised and take ownership. You don't need someone chasing you to finish a roster, sort an order or address something that isn't working. You plan ahead, follow through and are always looking for ways to make the kitchen run better.
You understand the business. You care about GP, labour, wastage and profitability, and understand that running a successful restaurant involves more than putting good food on plates.
What we're offering
$95,000–$105,000 depending on experience.
An established, busy restaurant with a clear food identity and a loyal following.
An existing Senior Sous Chef and a young team with plenty of room to grow.
Dedicated time for management and administration, not just cooking every hour of the week.
Genuine autonomy to lead the kitchen, develop the team and contribute to the food.
A supportive management team that values good people, good food and doing things properly.
We're looking for someone who wants to take real ownership of a kitchen and be proud of both the food coming out of it and the people working in it.
Sound like you?
Send us your CV and a cover letter telling us a bit about yourself, your experience and why you'd like to work at Beau.
We'd also love you to include answers to a few questions. Nothing too formal, just a chance for us to get to know you a little better.
What's the best meal you've ever had? Where was it, and what made it so good?
What was your first gig/concert, and what was your most recent?
Tell us about someone you've worked with who you're proud of helping develop.
What's something you've changed or improved in a kitchen you've worked in?
Why Beau?