Executive Chef

This role suits a seasoned culinary leader who can steer menus, budgets and kitchen teams across several lodges at once, balancing creativity with firm financial and food safety control. You will report to the General Operations Manager and lead the Head Chefs, so you need to be comfortable working in a remote bush setting and travelling between properties.

Core Criteria

• Formal culinary qualification from a recognised institution (e.g. City & Guilds, SA Chefs Association or a Culinary Arts Diploma) • Minimum 3 years' experience as a senior or Executive Chef overseeing multiple outlets or properties • 8 to 10 years' experience in a high-end game lodge, luxury hotel or fine dining environment • Proven experience in menu creation, menu costing, food budgeting and financial reporting • Strong working knowledge of HACCP or similar hygiene and food safety standards • Valid driver's licence and willingness to travel between lodges • Fluent in English (another local language is an advantage) • Strategic thinker with creativity, strong planning and organisational skills, and close attention to detail • Guest-focused approach • Comfortable working shifts, weekends and public holidays in a remote location with limited access to town Core Responsibilities:

• Lead culinary operations across all lodges, setting the direction for the kitchen and stewarding departments
• Design and approve seasonal, signature and special event menus that make the most of local ingredients
• Ensure menus cater for vegetarian, vegan, gluten-free and allergen-conscious guests
• Develop and standardise recipes to keep quality consistent across properties
• Refresh menus regularly using guest feedback, occupancy and seasonal availability
• Build and manage annual kitchen and stewarding budgets, including food, labour and capital requirements
• Monitor food cost percentages, menu costing and pricing, and act on monthly variances
• Control portion sizes, production and wastage
• Source from local producers and manage supplier relationships and purchasing across the reserve
• Set stock par levels and oversee stock rotation and inventory accuracy
• Lead, train and mentor Head Chefs and kitchen teams, and support succession planning
• Work with lodge managers to train service staff on plate knowledge and presentation
• Maintain HACCP compliance, run regular kitchen inspections and audits, and keep full training and food safety records
• Monitor kitchen equipment, keep maintenance schedules on track and submit capital proposals as needed
• Submit monthly reports on food cost, wastage, stock variances and team performance
• Attend senior management meetings and keep Head Chefs and lodge management informed on menus, budgets and guest feedback