Regional Executive Chef - Western Cape

Tsebo Solutions Group; Wes-Kaap; On-site; ZAR 900,000 - 1,500,000; Full time

Job summary

Tsebo Solutions Group in South Africa seeks a senior culinary leader to oversee operations across multiple healthcare facilities in the Western Cape. You will drive menu development with dietitians and healthcare teams to meet nutritional and regulatory requirements.

Responsibilities include maintaining high food quality and patient satisfaction, conducting site audits, mentoring Executive Chefs, monitoring costs, and driving innovation while ensuring HACCP, health and safety compliance.

Qualifications

• Minimum 8-10 years' senior culinary management experience.
• At least 5 years' experience within healthcare, hospital, rehabilitation, retirement village, or healthcare catering environments.
• Relevant Culinary Qualification or Professional Chef Certification.
• Strong knowledge of therapeutic diets, nutrition standards, and healthcare food service operations.
• Proven ability to manage budgets, food costs, and operational performance.

Responsibilities

• Provide strategic culinary leadership across multiple healthcare facilities.
• Develop and standardise menus in collaboration with dietitians and healthcare teams.
• Ensure meals meet nutritional, dietary, and regulatory requirements.
• Drive food quality, presentation, consistency, and patient satisfaction initiatives.
• Conduct regular site audits to monitor culinary standards, hygiene, and food safety compliance.
• Lead, mentor, and develop Executive Chefs, Head Chefs, and kitchen management teams.
• Monitor food costs, wastage, labour utilisation, and budget performance.
• Introduce innovative culinary trends while maintaining healthcare catering requirements.
• Ensure compliance with company policies, HACCP, health and safety regulations, and infection control standards.
• Support new business mobilisations, site openings, and operational improvement projects.
• Build strong relationships with healthcare clients, facility management, and key stakeholders.

Skills

Multi-site management

Nutrition standards

Budget management

Leadership

HACCP knowledge

Travel willingness

Education

Culinary Qualification / Professional Chef Certification

Job description

• Provide strategic culinary leadership across multiple healthcare facilities.
• Develop and standardise menus in collaboration with dietitians and healthcare teams.
• Ensure meals meet nutritional, dietary, and regulatory requirements.
• Drive food quality, presentation, consistency, and patient satisfaction initiatives.
• Conduct regular site audits to monitor culinary standards, hygiene, and food safety compliance.
• Lead, mentor, and develop Executive Chefs, Head Chefs, and kitchen management teams.
• Monitor food costs, wastage, labour utilisation, and budget performance.
• Introduce innovative culinary trends while maintaining healthcare catering requirements.
• Ensure compliance with company policies, HACCP, health and safety regulations, and infection control standards.
• Support new business mobilisations, site openings, and operational improvement projects.
• Build strong relationships with healthcare clients, facility management, and key stakeholders.

Duties & Responsibilities

• Provide strategic culinary leadership across multiple healthcare facilities.
• Develop and standardise menus in collaboration with dietitians and healthcare teams.
• Ensure meals meet nutritional, dietary, and regulatory requirements.
• Drive food quality, presentation, consistency, and patient satisfaction initiatives.
• Conduct regular site audits to monitor culinary standards, hygiene, and food safety compliance.
• Lead, mentor, and develop Executive Chefs, Head Chefs, and kitchen management teams.
• Monitor food costs, wastage, labour utilisation, and budget performance.
• Introduce innovative culinary trends while maintaining healthcare catering requirements.
• Ensure compliance with company policies, HACCP, health and safety regulations, and infection control standards.
• Support new business mobilisations, site openings, and operational improvement projects.
• Build strong relationships with healthcare clients, facility management, and key stakeholders.

Skills and Competencies

• Multi-site management experience is essential.
• Strong knowledge of therapeutic diets, nutrition standards, and healthcare food service operations.
• Proven ability to manage budgets, food costs, and operational performance.
• Excellent leadership, coaching, and people management skills.
• Sound knowledge of HACCP, food safety, and quality assurance systems.
• Valid driver's licence and willingness to travel extensively.

Qualifications

• Relevant Culinary Qualification or Professional Chef Certification.
• Minimum 8-10 years' senior culinary management experience.
• At least 5 years' experience within healthcare, hospital, rehabilitation, retirement village, or healthcare catering environments.