Every five years or so, a kitchen reaches a turning point. At Black Estate Winery Restaurant in North Canterbury, that moment is approaching. Their Head Chef is finishing up in June after five generous and creative years, leaving behind a legacy of quality and consistency. Now, they are looking for the next person to lead the kitchen into its next chapter. This is not a high-pressure city gig with split shifts and chaos. It is a calm, produce-led kitchen open for lunch five days a week, set among organic vineyards 45 minutes north of Christchurch. You will work with local growers, preserve and ferment when the season allows, and help manage regeneratively raised beef from their own vineyard. If you are a Head Chef ready for a change of pace, or a Sous Chef ready to step up, and you understand why provenance, farming, and seasonality matter, this role could be your next home.
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Company Overview
Black Estate is a family-owned winery in North Canterbury, farming three hillside vineyards biodynamically and organically. They make original wines that speak clearly of place, enjoyed at the estate, throughout New Zealand, and internationally. The restaurant has held two Cuisine Good Food Guide hats since 2019 and plays an important role in how their wines are shared. They also farm beef at their Netherwood vineyard, which you will see on the menu. The business values organic food and wine because it tastes better, supports the health of staff and guests, and contributes balance to the ecosystems in which it grows.
Key Responsibilities
- Lead a small, committed kitchen team cooking food that is seasonal and produce-led
- Work closely with local growers to source the best ingredients throughout the year
- Preserve and ferment when the season allows, making the most of each harvest
- Help manage the estate’s regeneratively raised beef in partnership with the local butcher
- Oversee the production of a small range of estate products including preserves and condiments alongside lunch service
- Host occasional evening events, including weddings and collaborations with other chefs or producers
- Maintain systems, standards, and team development with care and consistency
- Create a positive, calm kitchen environment where people enjoy working
Qualifications
You are a calm, capable leader and someone people actually enjoy working with. You understand why provenance, farming, and seasonality matter—this is not just a menu concept here, it is the foundation. You appreciate wine with food and are comfortable running a small kitchen with care and attention. Experience as a Head Chef in a quality-driven restaurant is ideal, but a Sous Chef ready to step into leadership with a solid grasp of systems and standards will also be considered. You should enjoy working in a small, family-owned business and have a genuine interest in inspiring your team to cook delicious food. A bit of fun along the way is encouraged.
Benefits and Perks
This role offers competitive remuneration in the range of $80,000 to $90,000 per year, plus a wine allowance because you will want to enjoy what you are cooking alongside. A petrol allowance for commuting is also provided. The hours are daytime-focused lunch service only, five days a week giving you evenings back. You will build close relationships with excellent growers and producers and have genuine scope to grow your career with the estate. The kitchen is purpose-built, light-filled, and looks out over beautiful views. You are joining a supportive, fun, family-run business where you can learn about wine and sustainable farming just by being there.
How to Apply
If this sounds like the right next chapter for your career, we would love to hear from you. Please send your application to Pen and Nicholas at connect@blackestate.co.nz and let them know why you would like to work with them. Applications are open until 6 March, with a start date in June 2026 or possibly earlier for the right person. Join a kitchen where the food is seasonal, the views are beautiful, and the work feels meaningful.
