Executive Sous Chef; Exec Sous

Vineyard Home – Oude Werf Home – Executive Sous Chef (Exec Sous: 2026)

This highly acclaimed hotel prides itself on being a respected and progressive employer brand, celebrated for our investment in employee wellness, the broader community, and the environment. We are looking to recruit an Executive Sous Chef responsible for supporting the Head Chef in delivering the highest level of hospitality and culinary excellence across all Food & Beverage and banqueting outlets. As an Executive Sous Chef, you will lead and develop the kitchen team, ensure that culinary service standards are consistently met, assist with training and performance management, contribute to the planning and costing of seasonal menu offerings, oversee all kitchen stations and preparation, and uphold the highest levels of food safety, hygiene, and Food Safety Management System (FSMS) compliance.

You will also play a central role in enhancing the guest experience by ensuring that each guest receives personalized attention and memorable dining moments.

• Job Location:
  
  South Africa -- City of Cape Town -- Cape Town -- Newlands
• Job Type: Permanent
• Salary: ZAR/hour
• Posted:
  Friday, January 23, 2026
• Closing date: 30 Jan 2026 21:59

• Minimum 4–5 years’ experience as a Senior Sous Chef within a busy 4- or 5-star establishment.
• Demonstrated leadership capability and team management experience.
• Experience managing multiple outlets including large conference or banqueting facilities.
• Ability to work shifts, weekends, and public holidays as required.
• Own reliable transport.
• Proficiency with kitchen and F&B technology (including MS 365).
• Clear understanding of food cost control, budgeting, procurement, and supplier management.
• Clean criminal record.

• Neat, professional, and aligned with brand standards.
• Excellent verbal and written communication skills.
• Strong culinary knowledge across all departments.
• Understanding of competitor offerings and market trends.
• Team leadership, mentorship, and people development skills.
• Food and hygiene safety expertise, including Food Safety Management System (FSMS) standards.
• Ability to plan, innovate, and execute seasonal menu changes.
• Strong organizational skills with attention to detail.

• An empowering and values-driven working environment.
• A competitive remuneration package including risk benefits.
• 21 working days of annual leave.
• Access to training, development, and career-growth opportunities.
• Additional company benefits aligned with wellness and sustainability initiatives.

Closing date: 30 January 2026