About Flockhill

Flockhill is a luxury lodge about 90 minutes from Christchurch, where hospitality and farming sit side by side. Our restaurant, Sugarloaf, is led by Executive Chef Taylor Cullen and is built around our own garden, ferment room and produce from the land.

The Role

Our Kitchen Manager runs the back office of the kitchen, so our chefs can focus on cooking and our guest experience. Reporting to the Executive Chef and working closely with the Head Chef, you’ll be responsible for:

• Ordering, supplier administration, pricing and invoices
• Stock and stores management, including the ferment room
• Food costing using our established process, with daily reporting back to the kitchen team
• Writing up and costing new recipes as they come through development
• Kitchen rostering
• Daily compliance and guest dietary reporting
• Supporting the Executive Chef with the annual budget
• Supporting the heavy lifting of kitchen and garden projects, getting concepts off the ground
• Supporting kitchen recruitment when needed

This is a fixed-term role covering our busy season, from November – May 2027, with the potential opportunity of permanent work in the future.

About You

• Solid experience at Sous Chef or Head Chef level
• A strong grasp of food costing, margins, stock control and budgets
• Good computer skills, including spreadsheets and ordering or inventory systems
• A methodical approach to compliance and food safety (Food Control Plan experience is an advantage)
• A personable, steady manner and the ability to work well with chefs, suppliers and the wider lodge team

What We Offer

• A senior role that draws on your kitchen experience, with daytime hours rather than late-night and weekend services
• Three days a week on site at Flockhill (two nights in staff accommodation), with the rest of the week worked in our Christchurch office
• Competitive pay