Executive Chef - Vineyard Events

Placements24; Stellenbosch; On-site; ZAR 1,000,000 - 1,600,000; Full time

Benefits offered by this job

Salary and bonus

Health and retirement benefits

Accommodation provided

International exposure

Relocation assistance

Job summary

Placements24 seeks an Executive Chef in Stellenbosch, Western Cape, to lead culinary operations across vineyard events and fine dining. The role requires strategic menu development, strong leadership, and strict cost control to deliver unforgettable guest experiences aligned with local terroir.

You will oversee menu planning, kitchen management, staff training, and HACCP compliance to maintain top quality and profitability in a high-volume luxury setting.

Qualifications

• Minimum 7 years of progressive culinary experience, with at least 3 years in an Executive/Head Chef role.
• Experience in fine dining, luxury hotels, or high-volume event settings is preferred.
• Strong leadership and team management abilities.
• Expertise in menu development, seasonal and local ingredients.
• Solid knowledge of food costing, inventory control and budget management.
• Excellent communication and organizational skills.
• HACCP understanding and compliance is essential.

Responsibilities

• Lead and manage all culinary operations across multiple kitchens and event spaces.
• Develop innovative, seasonal menus featuring local produce and wine pairings.
• Recruit, train, schedule and manage kitchen staff performance.
• Ensure consistent food quality and plating to high culinary standards.
• Manage food costs, inventory and supplier relationships to optimize profitability.
• Enforce health, safety and sanitation standards in all kitchen areas.
• Collaborate with management on events, menus and guest experience.
• Foster creativity, excellence and continuous improvement within the team.

Skills

Leadership

Menu development

Food costing

Inventory control

Budget management

HACCP knowledge

Communication skills

Organizational skills

Wine pairing

Education

Culinary degree

Job description

About the Role

Our client, a premier hospitality group with stunning venues in Stellenbosch, Western Cape, is seeking a visionary Executive Chef to lead their culinary operations, with a particular focus on vineyard events and fine dining experiences. This is a full-time, on-site position requiring exceptional leadership, creativity, and a deep understanding of farm-to-table gastronomy. You will be responsible for overseeing all culinary aspects, from menu creation and kitchen management to staff training and maintaining the highest standards of quality, hygiene, and cost control. The ideal candidate will have a passion for seasonal ingredients, a refined palate, and the ability to inspire a team to deliver unforgettable dining experiences that reflect the unique terroir of the region. This role demands culinary artistry coupled with strong business acumen.

Key Responsibilities

• Lead and manage all culinary operations, including multiple kitchens and event spaces.
• Develop innovative, seasonal menus that highlight local produce and pair exquisitely with the vineyard's wines.
• Oversee the recruitment, training, scheduling, and performance management of kitchen staff.
• Ensure consistent quality and presentation of all food served, adhering to the highest culinary standards.
• Manage food costs, inventory, and supplier relationships to optimize profitability and maintain quality.
• Implement and enforce strict health, safety, and sanitation standards throughout all kitchen areas.
• Collaborate with the management team on event planning, menu customization, and guest experience enhancement.
• Foster a culture of creativity, excellence, and continuous improvement within the culinary team.
• Stay abreast of global culinary trends and incorporate relevant innovations into the menu and operations.
• Maintain the operational budget for the culinary department.

Requirements

• Minimum of 7 years of progressive culinary experience, with at least 3 years in an Executive Chef or Head Chef role, preferably in a fine dining, luxury hotel, or high-volume event setting.
• Demonstrated expertise in menu development, particularly with seasonal and local ingredients.
• Strong leadership and team management skills.
• In-depth knowledge of food costing, inventory control, and budget management.
• Proven commitment to maintaining exceptional food quality and presentation.
• Comprehensive understanding of food safety and sanitation regulations (HACCP).
• Excellent communication, interpersonal, and organizational skills.
• Ability to work under pressure and manage multiple priorities in a demanding environment.
• A passion for wine and food pairing is highly desirable.
• Culinary degree or equivalent professional certification is essential.

Benefits

• Highly competitive salary and bonus structure in Stellenbosch, Western Cape.
• Comprehensive health, retirement, and life insurance benefits.
• Accommodation may be provided or subsidized for exceptional candidates.
• Opportunities for professional growth and international exposure.
• Work in a breathtaking environment with access to world-class wines.
• Creative autonomy and the chance to shape a unique culinary identity.
• Relocation assistance available.