A key leadership role for a highly skilled and driven Senior Sous Chef to support the Head Chef in delivering exceptional culinary experiences within a luxury lodge environment. This position requires a hands-on leader with strong operational expertise, a passion for fine dining, and the ability to inspire and develop a high-performing kitchen brigade while consistently exceeding guest expectations.
Minimum Requirements
- Diploma or formal qualification in Culinary Arts
- Minimum of 5 years’ experience in a senior culinary role within a luxury (5-star) lodge or hospitality environment
- Proven leadership experience managing and developing kitchen brigades
- Strong background in fine dining, multi-course, and personalised guest dining experiences
Key Responsibilities
- Support the Head Chef in the daily management and leadership of the kitchen, ensuring seamless operations across all sections
- Lead kitchen shifts, including structured pre-service briefings, and coordinate closely with front-of-house teams to ensure a cohesive guest experience
- Engage confidently with guests where required, managing dietary requirements, preferences, and special occasions with professionalism and attention to detail
- Ensure all dishes meet the highest standards of quality, presentation, and consistency expected within a luxury environment
- Enforce standardised recipes, portion control, and plating guidelines across the brigade
- Maintain accurate and organised systems for menus, recipes, and kitchen documentation
- Oversee kitchen administration, ensuring all records, reporting, and compliance requirements are completed accurately and timeously
- Uphold and enforce all food safety, hygiene, health & safety, and legislative requirements
- Monitor, manage, and motivate the kitchen team during preparation and service, maintaining a calm and focused environment under pressure
- Assist with stock control, procurement, supplier liaison, food costing, and minimising wastage
- Collaborate across all kitchen sections to ensure smooth service flow and a consistently exceptional dining experience
- Train, mentor, and develop junior chefs, fostering a culture of growth, accountability, and excellence
Competencies & Skills
- Excellent command of English (spoken and written)
- Strong leadership and people management skills with a hands-on approach
- Advanced understanding of food costing, stock control, and kitchen financials
- Proficiency in POS systems (e.g. GAAP) and Microsoft Office
- Ability to perform under pressure in a high-standard, fast-paced environment
- Strong organisational and administrative capabilities
- Professional, reliable, and disciplined approach
- Valid driver’s license
- Solid understanding of Food & Beverage service standards and luxury guest expectations
To apply please share - updated resume, recent photo and food portfolio to zhane@evolutionrec.co.za