Head Chef

The Kitchen Is Yours.

We brew our own beer in Parnell and cook food to go with it. One kitchen, two modes: relaxed bistro service and a proper sit-down dinner. We want to be known for our food: bold flavours, generous plates, food that stands up next to a great beer.

This past year the beer has moved onto the plate: pairings on the menu, beer (and it's ingredients and bi-products) in the cooking. Our current head chef knew nothing about beer when they started. You don't need to either. The one thing we ask: keep the chemistry between the brewery and the kitchen. How you do it is up to you, and Bernard, our head brewer, is a genuinely good creative partner.

What you'd own

The menu. We have a framework that sets out the categories and how many dishes sit in each, so the shape of it is commercially sound. What goes into that shape is up to you. If the framework itself needs to move, make the case and we'll listen.

The kitchen. Lead a small team through around 100 covers on a Friday or Saturday. Manage the pass, the roster, the ordering, the training, the standards.

Your team's growth. Your team should be better cooks in a year than they are today, with professional goals and development plans.

A seat at the table. You'd join the senior leadership team, see the P&L, and have genuine say in where the business goes next.

Who we're after

You've been running a section or a kitchen somewhere busy, and you can put out big flavour at volume, with the 70th plate as good as the first. Maybe you're a senior sous ready for your own kitchen. Maybe you're a head chef tired of cooking someone else's food. Either works.

• A point of view, and the itch for it to finally be up to you

• Flavour over fuss: bold, craveable, generous

• No beer knowledge needed, just a real appetite to learn it

• You've trained cooks and held a standard on a bad night

• Comfortable with COGS, wastage and wage percentage

• Quick to pick up the digital systems the business runs on

• You talk straight to front of house, to guests, and to us

What we offer

A roster that gives you a life. Closed Mondays for brewing, and Tuesday to Thursday we open at 4pm. 4 days without a lunch service, and a guaranteed day off every week.

$80-90,000 base, plus an incentive programme tied to sales, wage and COGS targets.

Room to grow with us. We're planning to expand beyond this site, and as that happens there'll be real conversations about incentives for the people who built it.

Plus training support, staff meals on shift, and a team that has each other's backs.

To apply

Apply with your CV and answer the two questions. They matter more to us than a cover letter:

• What's a dish you'd cook with or pair against a beer, and what makes the match work?

• What's your all-time favourite main course to cook?

You'll need the legal right to work in New Zealand