Head Chef

Head Chef — lead the kitchen, build the team

El Quincho is an Argentinian-inspired grill restaurant built around fire, simplicity, generous hospitality and quality ingredients.

Our philosophy is simple: strong systems help us take care of people. When recipes, prep, ordering, rostering, food safety and communication are clear, our team can do their best work, and our guests feel the difference.

We are looking for a Head Chef to take full ownership of our kitchen. This is a senior leadership role with accountability for kitchen operations, people, food quality, compliance and commercial performance. You will still be hands-on with service, but also you will build a kitchen that performs consistently because the standards are clear, the team is capable and everyone knows what they own.

WHAT YOU’LL OWN

Kitchen leadership and operations

• Plan, direct and control all day-to-day kitchen operations, preparation and service

• Set clear priorities, assign responsibilities and ensure every section is ready to perform

• Lead from the floor during service while building systems that prevent chaos and guesswork

• Keep equipment, work areas and kitchen processes safe, clean and fully operational

• Coordinate closely with front-of-house and management so service runs as one team

Food, menus and standards

• Design, cost, document and implement menus, recipes, yields, plating standards and weekly specials
• Oversee food preparation and presentation, checking quality at every stage
• Teach advanced cooking techniques and uphold our wood-fire and grill methods
• Plan food requirements for regular service, large bookings, private events and off-site catering
• Review guest feedback and kitchen results, then turn what we learn into practical improvements

People and performance

• Recruit, onboard, train, coach and develop chefs and kitchen team members with management
• Build a high-performing team through clear expectations, useful feedback and consistent follow-through
• Plan rosters and labour deployment around demand, capability and agreed labour targets
• Address performance or conduct issues early, honestly, kindly and directly
• Create a kitchen where people leave ego at the door, step in when a teammate is in the weeds and own their mistakes without blame or drama

Commercial and stock control

• Develop and monitor kitchen budgets and agreed KPIs, including food cost, labour, waste and productivity
• Estimate food and labour requirements and make sound decisions that protect both quality and profitability
• Oversee suppliers, ordering, receiving, storage, stock rotation and stocktakes
• Maintain disciplined portion, yield and waste controls and act when results move off target
• Provide accurate reporting and practical recommendations to management

Food safety and compliance

• Own the kitchen side of El Quincho’s Food Control Plan
• Enforce food safety, hygiene, allergen, health and safety, and sanitation requirements
• Maintain accurate logs, records and training documentation and keep the kitchen inspection-ready

WHAT MAKES A GREAT HEAD CHEF AT EL QUINCHO

You are a strong operator and a great teammate. You are:

• *Dependable:*you show up, communicate clearly and follow through—for the team, not just the boss
• Humble and hungry: you take pride in excellent work, keep learning and are never above jumping in or sweeping the floor
• People-minded: you know that great guest care starts with a respected, supported and accountable team
• An owner: you spot problems, fix them and own mistakes without excuses
• Steady under pressure: you bring positive energy and calm direction through busy services and big bookings
• Direct and kind: you give honest feedback that helps people improve; there is no room for gossip, passive-aggression or drama
• Able to make space for joy: you know that a good playlist, a mate during prep and a small win celebrated all help build a team people want to be part of

WHAT YOU’LL BRING

• At least four years’ proven experience leading kitchen operations as a Head Chef, Executive Chef or highly accountable Senior Sous Chef; AND

  • EITHER at least seven years’ total relevant experience in professional commercial kitchens
  • OR a relevant cookery qualification at NZQCF Level 5 or higher, such as the New Zealand Diploma in Culinary Practice (Level 5)—or a recognised equivalent overseas qualification.

• Demonstrated responsibility for kitchen budgets, food and labour costs, menus, ordering, compliance and team performance

• Strong culinary leadership, delegation, coaching and performance-management skills

• Proven ability to document and run kitchen systems—not only cook a strong service

• Sound knowledge of food safety, workplace health and safety, and allergen controls

• Confidence using POS, rostering, inventory and other restaurant systems

• Clear spoken and written communication and strong planning, reporting and problem-solving skills

• Availability to work the roster required by a full-service restaurant, including evenings, weekends and public holidays

Experience with Argentinian food, wood-fire or grill cooking is useful, but leadership, learning and consistent execution matter most.

WHY JOIN EL QUINCHO

• Real ownership and influence over the kitchen and its future
• Clear standards, established systems and management support
• The opportunity to lead and develop a capable, high-performing team
• A culture built on respect, accountability, learning and genuine hospitality
• Bold food, live fire and a business committed to getting better
• $32–$35 per hour, depending on demonstrated experience and capability
• Full-time, with a minimum of 35 guaranteed hours per week

If you are a Chef who wants to build something strong-systems first, so the team can thrive and guests are truly looked after, we would love to hear from you.