Assistant Executive Head Chef

Faircape; Cape Town; On-site; ZAR 350,000 - 500,000; Full time

Job summary

Join Faircape's Culinary Team as an Assistant Executive Head Chef and lead culinary operations across multiple healthcare facilities. With a focus on quality and nutrition, this senior leadership role offers a chance to make a meaningful impact while enjoying benefits such as quarterly bonuses and a supportive team environment. Must possess formal culinary qualifications and extensive experience in hospitality.

Benefits

Quarterly Performance Bonuses

Additional time off for long-term dedication

No Late Nights

Supportive Team Environment

Access to Quality Resources

Qualifications

• Extensive experience in hospitality and large-scale catering.
• Proven leadership in managing kitchen teams across locations.
• Solid background in menu planning and food quality assurance.

Responsibilities

• Supervise food preparation teams and ensure quality standards.
• Collaborate with Executive Head Chef and manage kitchen staff.
• Develop resident-focused menus in conjunction with the Group Dietician.

Skills

Leadership

Menu Planning

Quality Assurance

Food Safety

Stock Management

Education

Formal culinary qualification

Job description

Join a Culinary Team That Makes a Difference!

At Faircape Health, we do more than just serve meals; we nourish lives.

With a strong focus on long-term healthcare, rehabilitation, and retirement living, our facilities offer residents and patients a warm, secure, and welcoming environment where wellness is at the heart of everything we do.

We take immense pride in delivering high-quality, delicious, and nutritionally balanced meals tailored to the specific dietary needs of those in our care because we believe that great food is essential to healing and quality of life.

We're looking for an exceptional Assistant Executive Head Chef to lead culinary operations across our six healthcare and retirement facilities, primarily based at Tokai Estate in the Southern Suburbs.

In this senior leadership role, you will drive menu standardisation, ensure consistent food quality, lead and mentor a team of professional chefs, and spearhead kitchen training across the group.

If you're passionate about food, leadership, and making a meaningful impact through your craft, this is your opportunity to advance your career in a purpose-driven environment.

Some benefits at Faircape include:

• Quarterly Performance Bonuses — Your efforts are recognized and rewarded throughout the year.
• Additional time off for long-term dedication.
• Exclusive ISP Discounts — Stay connected with discounted, reliable internet.
• No Late Nights — Enjoy a healthier work-life balance with structured hours and no late shifts.
• Supportive Team Environment — Join a collaborative group that values teamwork, mentorship, and shared success.
• Access to Quality Resources — Benefit from well-equipped kitchens, standardised procedures, and the necessary tools.

Key Responsibilities:

• Supervise and lead food preparation teams, ensuring adherence to SOPs and quality standards.
• Collaborate with the Executive Head Chef to foster a positive, engaged team environment.
• Manage staffing, performance concerns, and training programs.
• Develop and implement nutritious, resident-focused menus in collaboration with the Group Dietician.
• Manage meal specifications, menu cycles, costings, and recipe documentation.
• Ensure standardised cooking methods and presentation quality.
• Support chefs during events and functions; stand in for Senior Sous Chefs when required.
• Streamline production processes and monitor portion control to minimise waste.
• Conduct regular inspections to ensure food quality, freshness, and presentation meet standards.
• Ensure compliance with hygiene and safety protocols across all kitchens.
• Maintain up-to-date kitchen audit and health standards compliance.
• Review and improve policies and procedures regularly.

Qualifications, Experience, Skills, and Knowledge:

• Formal culinary qualification from a reputable culinary school (e.g., Capsicum Culinary Studio, International Hotel School).
• Extensive experience in hospitality and large-scale catering environments.
• Proven leadership in managing kitchen teams across multiple locations.
• Solid background in menu planning, standardisation, and food quality assurance.
• Hands-on experience in creating and maintaining SOPs, cost control, and stock management.
• Technical knowledge of food safety, GMP, and modern culinary techniques.
• Proficiency in menu costing, design, and planning for diverse dietary needs.

Personal Attributes:

• Inspirational leader with a collaborative approach.
• Excellent communication and interpersonal skills.
• Creative with attention to detail and presentation.
• Highly organised, with strong time management and problem-solving skills.
• Financially astute, capable of managing food costs effectively.
• Dedicated to maintaining high standards in food safety and hygiene.

Working hours: Monday to Friday, 07h00 - 17h00.

Faircape offers a market-related salary based on experience, qualifications, and skills. If you are passionate about delivering exceptional culinary experiences and meet the requirements, we encourage you to apply.

Please submit your resume and cover letter explaining your relevant experience and interest in joining our team.