Kitchen Manager

Fluor; Johannesburg; On-site; ZAR 420,000 - 660,000; Full time

Job summary

Fluor in Johannesburg is seeking an experienced Kitchen Manager to lead back-of-house operations in a fast-growing food service business. You will ensure food quality, cost control, and staff development while maintaining compliance with HACCP and workplace safety standards.

This role requires strong leadership and a passion for delivering exceptional customer experience in a high-volume environment. Candidates with proven ability to train multicultural teams and manage inventory, purchasing,

Qualifications

• Minimum 5 years' experience as a Kitchen Manager, Head Chef, Executive Sous Chef, or similar leadership role.
• Proven experience managing high-volume commercial kitchen operations.
• Strong knowledge of food costing, stock control, labour management, and kitchen systems.
• Demonstrated success leading and developing multicultural teams.
• Thorough understanding of food safety, HACCP, hygiene, and workplace safety standards.
• Strong English communication, reporting, and operational planning skills.
• Ability to work flexible hours, including weekends and public holidays.

Responsibilities

• Oversee all daily kitchen operations within a high-volume environment.
• Ensure food quality, consistency, portion control, and service standards are maintained.
• Recruit, train, mentor, and develop kitchen staff.
• Drive a positive, accountable, and high-performance culture.
• Manage food safety, hygiene, HACCP, and workplace compliance requirements.
• Control food costs, inventory, purchasing, and wastage.
• Implement operational systems and continuous improvement initiatives.
• Support menu execution, product quality, and customer satisfaction.

Job description

Kitchen Manager

Kitchen Manager

Job details

• Posted
• 15 October 2026
• Salary
• ZAR Negotiable
• Start date
• 15 October 2026
• LocationJohannesburg
• Job type Permanent
• Discipline Food and Beverage
• Reference
• Job Function Executive Chef

Job description

Our client is a fast-growing food service business dedicated to delivering high-quality food, operational excellence, and exceptional customer experience. With ambitious growth plans and a commitment to continuous improvement, the client is building a high-performing team capable of supporting an expanding customer base across Fiji. This is an exciting opportunity to join a dynamic and entrepreneurial organization where innovation, leadership, and results are recognized and rewarded.

We are seeking an experienced Kitchen Manager to lead all back-of-house operations, ensuring exceptional food quality, compliance, cost control, and team performance. This hands‑on leadership role is ideal for a hospitality professional who combines strong culinary operations expertise with commercial acumen and a passion for developing people. This position is located in Fiji.

Job Responsibilities:

• + Oversee all daily kitchen operations within a high-volume environment.
• + Ensure food quality, consistency, portion control, and service standards are maintained.
• + Recruit, train, mentor, and develop kitchen staff.
• + Drive a positive, accountable, and high-performance culture.
• + Manage food safety, hygiene, HACCP, and workplace compliance requirements.
• + Control food costs, inventory, purchasing, and wastage.
• + Implement operational systems and continuous improvement initiatives.
• + Support menu execution, product quality, and customer satisfaction.

Qualifications & Skill Requirements:

• + Minimum 5 years' experience as a Kitchen Manager, Head Chef, Executive Sous Chef, or similar leadership role.
• + Proven experience managing high-volume commercial kitchen operations.
• + Strong knowledge of food costing, stock control, labour management, and kitchen systems.
• + Demonstrated success leading and developing multicultural teams.
• + Thorough understanding of food safety, HACCP, hygiene, and workplace safety standards.
• + Strong English communication, reporting, and operational planning skills.
• + Ability to work flexible hours, including weekends and public holidays.

Preferred Experience:

• + International hospitality, QSR, franchise, or food manufacturing experience.
• + Experience opening new restaurants or commissioning food operations.
• + Formal culinary or hospitality management qualification.
• + Experience working in developing or emerging markets.
• + Proven ability to train and develop local teams.

We are an equal opportunity employer. All qualified individuals will receive consideration for employment without regard to race; color; age; sex; sexual orientation; gender identity; religion; national origin; disability; veteran status; genetic information; or any other criteria protected by governing law.