HEAD CHEF (FRANSCHHOEK) Hospitality & Wellness Farm We are looking for a passionate and experienced Head Chef to join the team in an open kitchen, located in the historical Main House, on our client's Wellness Farm. The property includes 11 suites, each a private retreat. The menus focus on produce from the garden where the chefs harvest daily to make a nourishing meal centered around seasonal vegetables, with protein as a side. The food is fresh, healthy, abundant, and flavorful, bringing together the colors of each season.
We envision the chefs working in collaboration with visiting chefs from across the world. You should have a minimum of 3 years' Head Chef experience in a similar environment and be comfortable with interacting with guests, possibly welcoming them into the kitchen to share some of the cooking experience at the farm. You should hold a calm presence under pressure and have the ability to communicate well with both kitchen and front of house team members.
Areas of responsibility include: Implementing and creating menus aligned with our client's philosophies Communication with the property's Garden Team regarding available produce and harvesting The ability to be innovative and flexible with menu changes according to guest dietaries Delivering excellent food and service Ability to multitask and be organized Management of food cost Ordering Team training Excellent listening and communication skills You would create daily menus that suit our client's philosophy, utilize what is in the garden, and suit the guests' dietaries. Therefore, having a strong knowledge and love for plant-based cooking is important; passion and knowledge of medicinal herbs and vegetables is a plus.
You should have the ability to train staff and lead a team in a loving way, as well as work closely with the F&B team to develop healthy beverage menus (e.g., juices, smoothies, kombuchas).
Areas of responsibility would include kitchen and bakery space, scullery areas, storerooms, walk-in fridges, and freezers, and any dining area used for surprise and delight of our guests.
You would keep track of and order all stock, working with and sourcing the best local farmers and suppliers. You would work closely with the Financial Controller regarding stock control, invoicing, and supplier payments, including managing your food cost.
You would be in close communication with the Garden and Farming team to discuss fresh produce, harvesting, future planting, and possible projects.
You would take guests on harvesting experiences in the Garden, which could include a cooking demonstration or class with guests.
You would liaise with owners and managers and take feedback, as well as being able to be agile to any menu and kitchen changes. You need to be able to work long hours when needed. You would be responsible for always keeping your kitchen clean and presentable and adhering to Health & Safety standards in all areas.
The ideal candidate is a conscious being, with a heart for sustainability and regenerative practices, with a knowledge and love of all things wellness.
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