Executive Chef

The Good Human (Pty)Ltd; Johannesburg; On-site; ZAR 500,000 - 800,000; Full time

Job summary

A leading company in the hospitality sector is seeking a Culinary Director to oversee all culinary operations and ensure the highest quality of food and service. The role involves staff development, management of culinary standards, and innovative menu creation. Candidates should have strong leadership skills and a passion for culinary excellence.

Qualifications

• Implement and monitor the Sous Chef Development Program.
• Maintain quality goals through follow-up on various reports.
• Ensure hygiene and sanitation standards are met.

Responsibilities

• Oversee all culinary operations and staff restaurant.
• Develop and motivate employees, maintaining high communication standards.
• Monitor financial performance and implement necessary changes.

Skills

Staff Development

Management

Culinary Innovation

Cost Control

Job description

Reports to : Director of Food and Beverage

Responsible for : All Culinary operations and Staff Restaurant

Main scope of duties : To ensure the smooth running of the kitchen operation, maintaining the Four Seasons quality of product and service to all outlets, including the Employee Restaurant.

Main Duties and Responsibilities

People

Staff Development

• Implement and monitor the Sous Chef Development Program.
• Develop and maintain relations with local/regional culinary schools.
• Contribute to the Corporate Management development plan.
• Ensure training and development for employees, collaborating with DOFB & Learning Manager.
• Coach and counsel employees.
• Build a strong, supportive team and positive working environment.
• Delegate work appropriately based on employees' abilities and interests.

Management

• Recommend operating criteria compliant with the Corporate Food and Beverage Standards Manual for each outlet.
• Supervise to ensure Food and Beverage operations meet these criteria.
• Maintain quality goals through follow-up on:
• Manager observations/reports, guest comments via Medallia, Dine plan, Glitch system, LQA, Coyle, Forbes reports.
• Stay informed on regional, local, and national trends by reading periodicals, conducting competitive shopping, following social media influencers, and developing menu ideas.
• Respond effectively to internal audit reports and recommendations.
• Adhere to personnel procedures (hiring, transfers, promotions, terminations).
• Develop and motivate employees, maintaining high communication standards.

Product

Culinary

• Monitor operations for consistency in:
• Food quality (collaborate with Purchasing for best market and seasonal products).
• Food preparation quality (ensure equipment is in good condition).
• Food presentation (use guides like food pickup charts and recipes).
• Consistency across all outlets and meal periods.
• Taste food daily before service, ensuring quality and consistency, with Sous Chef following up.
• Interpret current and new culinary trends for menu application, supported by menu engineering reports.
• Create innovative menus for banquets catering to various needs.
• Demonstrate and teach culinary techniques regularly.
• Produce healthy, nutritionally balanced staff meals within budget.
• Seek cost-effective menu alternatives to meet food cost targets.
• Review menus for design, variety, and balance.
• Collaborate with external chefs and consultants for special events or pop-ups.

Creative Skills

• Innovate using various cooking methods, materials, displays, and F&B products.
• Maintain creativity within budget constraints.
• Encourage innovation to differentiate from competitors, motivate staff, and support marketing efforts.

Culinary Obsession

• Continuously improve products and sourcing, develop regional specialties, and implement new items.
• Review operational learnings for key periods (festive, Valentine’s, Easter).
• Properly use and maintain equipment, liaising with engineering for repairs and upgrades.
• Ensure hygiene and sanitation standards are met, complying with regulations and internal standards.

Profit

Business Involvement

• Balance financial control with Four Seasons' standards and values.
• Respond to guest feedback and support planning and decision-making.
• Monitor financial performance and implement necessary changes.
• Identify opportunities to increase revenue during peak periods.

Cost Control

• Control costs in payroll, overtime, and hourly rates, maintaining accurate records.
• Manage food costs via recipes, market costs, purchase specifications, yield tests, and menu analysis.
• Conduct regular supplier and market inspections.

I have read and understand my responsibilities as outlined in this job description.

Signed : _______________________________________________ Date : ______________

Employee

Signed : _______________________________________________ Date : ______________

HOD

Copy issued with contract and offer letter; signed copy retained in employee’s file in People & Culture.

Note

This document reflects the job content at the time of writing and may be amended periodically due to operational or environmental changes. Changes will be discussed with the employee, and the job description will be updated accordingly.