Cape Town Kitchen Manager & Lead Expeditor

Yard Restaurant Group; Cape Town; On-site; ZAR 360,000 - 540,000; Full time

Job summary

YARD Restaurant Group in Cape Town is seeking a Kitchen Manager to oversee daily kitchen operations, ensure quality, hygiene and cost control, and lead a busy team across multiple brands. Based on-site, you will supervise cooks, coordinate prep and service, train staff, manage inventory and ordering, and collaborate with front-of-house leadership to maintain a guest-focused culture.

This role requires hands-on leadership, excellent organizational skills, and the ability to work flexible hours

Qualifications

• Proven experience in kitchen management or a senior chef role in a busy restaurant environment is required.
• Strong knowledge of food preparation techniques, menu execution and portion control.
• Experience with inventory management, ordering, stock rotation and basic cost control.
• You must be able to hand stretch pizzas professionally.
• Understanding of food safety standards, health and hygiene regulations, and maintaining a clean, compliant kitchen.
• Experience in leading and training teams, with effective communication across kitchen and floor staff.

Responsibilities

• Oversee daily kitchen operations to ensure quality, efficiency and food safety.
• Supervise kitchen staff and coordinate food preparation and service.
• Maintain hygiene standards and health regulations, including equipment checks.
• Manage inventory, ordering, stock rotation and cost control.
• Train and schedule team members, support menu execution, and collaborate with front-of-house leadership.
• Foster a productive, respectful work environment aligned with Yard's guest-focused culture.

Skills

Kitchen leadership

Expeditor experience

Inventory management

Food cost control

Pizzas hand-stretch

Food safety

Team scheduling

Communication

Job description

YARD Restaurant Group in Cape Town is seeking a Kitchen Manager to oversee daily kitchen operations, ensure quality, hygiene and cost control, and lead a busy team across multiple brands. Based on-site, you will supervise cooks, coordinate prep and service, train staff, manage inventory and ordering, and collaborate with front-of-house leadership to maintain a guest-focused culture.

This role requires hands-on leadership, excellent organizational skills, and the ability to work flexible hours