All roles are seasonal but if we can find staff who want to return year after year it is our preference.
Ideal for a young chef wanting to run their own small restaurant one day. 4-course table d'hote menu using the best local seasonal produce. Cooking for 2-20 guests (1700 covers last year, average 10-12 per night in one sitting). European-style menus using mediterranean produce, great fish, meat and seasonal fruits. Beautiful presentation and exacting standards required.
Hours: 3pm to 9pm plus 2 hours a day for shopping and planning. 5-6 day week during 5-month peak November to March. Work alongside Clare to give 7-day cover.
Duties: Prepare and execute amuse bouche, 4-course dinner & petit fours plus some pantry items for breakfasts.
Front of House
Experienced front of house staff with solid wine knowledge and fine dining experience. Comfortable chatting to guests of all nationalities. Language skills an advantage.
Hours: approx 6pm to 10pm including weekend & public holidays. 5-day week November to 20 March.
Duties: Serving wine and food to guests, chatting with guests and booking local activities, helping in the kitchen to support the chefs plating up & running errands to make the lodge run soothly. May involve some washing up on quiet evenings (less than 8 diners).
Do you work to a very high standard with a great attention to detail and cleanliness? With our large property, you need to be fit and strong, and able to work both independently and in a small team.
Hours: approx 09:30 to 2pm including weekend & public holidays. 5-day week November to 20 March.
Duties: Cleaning and provisioning rooms, washing and ironing.
Breakfast Waiter/waitress or Breakfast Chef
Are you a morning person with a good personality?
Hours: approx 7am to 9:30am including weekend & public holidays, 5-day week between 20 December and 20 March.
Duties: Set up breakfast, guest relations, barrista, assisting in the kitchen during breakfast, washing up & cleaning after service. This position may suit the Front of House or one of the Housekeepers looking for a longer shift or a split shift with washing up in the evening or a competent breakfast chef.
Evening washing up
Good natured and hard working person. May be a split shift for housekeeper.
Hours: approx 7:30pm to 10pm including weekend & public holidays, 5-day week between November and 20 March.
Duties: Washing up dinner plates and glasses.
Tourism student internship
2 days a week Breakfast Waiter/waitress, 2 days Housekeeping, 2 days Front of House and 2 days Evening Washing Up
Hours: varied according to shifts but including weekend & public holidays, 5-day week between November and 20 March.
Duties: As above while learning about all aspects of running a small luxury lodge business.
Please make all applications in writing and send your CV, along with a list of referees, to Clare.
The Resurgence is run by the owners, Peter & Clare and a small, dedicated and hard-working team.
We have few positions but are seeking hard-working individuals who have a great positive can-do attitude, are passionate about hospitality, the Nelson Region, the environment, have a high level of grooming/deportment and are reliable and flexible to fill the positions below. Use of spoken & written English language must be excellent, a second language is a bonus. We would love to hear from you if you feel you have the right qualities and would like to work the next Peak Summer Season.
Clare - Host & Manager, Executive Chef, Marketing & Reservations
Peter - Host & Manager, Accounts & Finance, Sustainability
Carl - Groundsman
Kate & Rachel - Head Housekeepers
”Resurgence was without a doubt our best stay in New Zealand“