To complement our young, highly ambitious kitchen crew, we are looking for a Chef de Cuisine as well as for a Sous Chef, both with solid educational background and minimum five years’ professional experience in well-established venues.
“We” – that is Springfontein, an organic wine estate specialising in products that reflect the uniqueness of our limestone/fynbos terroir. We work to very high standards of quality, seeking our own path far from mainstream – yet remaining just as down-to-earth as we feel close-to-earth. This philosophy applies equally to our seasonal wine-dining restaurant “Wortelgat” with its pairing menus and our comfort-food bistro “Ulumbaza” with its mix of tasting-by-glass and à la carte options, open daily all year round.
If “nose-to-tail” and “foraging” are not entirely unfamiliar concepts to you, if you combine culinary aspirations with commercial acumen, if you complement technical skills with social competence, empathy with a humble but charismatic manner, and if aim to make guests feel at home, well looked after and in the best of hands - then you might be the candidate we are looking for.
We offer a competitive, growth-oriented salary, affordable accommodation on site, and, in the long term and subject to success, the opportunity for a share in the business.
If you are interested, please send your CV with a photo and a copy of your current pay slip to hospitality@springfontein.co.za , for attention Santie and Tanya. We will get back to you shortly.