Recruiter :
Ben Crossen
- Be part of the pre-opening team of a new 150 Room Hotel
- Bring a new level of cuisine to the deep south
- Celebrate Southland's world-class produce
You’ll be instrumental in the pre opening process and team recruitment, to concept development and execution. This is a unique opportunity to set the tone and standard for a dining experience that delivers both consistency and wow factor—something Invercargill has been missing.
Your Culinary Vision:
- Create opening menus, supplier agreements, recruitment, SOP, FCP
- Champions local: You understand and celebrate Southland’s world-class produce
- Understands the market: You can strike the balance between refined, elevated cuisine and broad appeal to discerning locals, corporate clients, and hotel guests.
- Delivers excellence: You lead a team that consistently executes to a high standard and thrives on feedback and innovation.
- Is ready to raise the bar: You’re not just offering another dining experience—you’re building a destination.
- Proven experience as an Executive or Head Chef in a premium dining or hotel environment
- A genuine love for seasonal, local ingredients and creative menu development
- Strong team leadership with a focus on consistency, training, and kitchen culture
- Operational confidence in costing, compliance, and service delivery
- High energy, commitment to quality, and an eye for detail
The hotel opening in Q3 we are actively looking to recruit a full kitchen brigade, including CDP's / Commis Chefs. If you are ready to create a BUZZing kitchen brigade and showcase Southland's world class produce, give us a BUZZ!