HEAD CHEF LUXURY LODGE VAALWATER
Salary: R35000
Live-In Position
Drivers Licence Required (vehicles on property)
Work Cycle: 3 weeks on / 1 week off
Kendrick Recruitment is seeking a highly creative and driven Head Chef to join a luxury lodge based in Vaalwater. This is an exciting opportunity for a hands-on culinary leader with strong 5-star lodge experience who is passionate about innovation sustainability and community engagement.
Please note: During the pre-opening phase the successful candidate may be required to work in Johannesburg on a part-time basis with accommodation in JHB at the candidates own expense.
KEY RESPONSIBILITIES:
Lead and manage a small kitchen team of 57 staff
Deliver exceptional 5-star dining experiences in a luxury lodge environment
Create innovative seasonal and creative menus with strong attention to detail
Maintain high culinary standards across all meal periods
Be actively involved in all kitchen operations in a hands-on capacity
Manage food cost controls stock and ordering processes
Ensure strict hygiene safety and kitchen compliance standards are maintained
Work closely with management to align culinary offerings with lodge concept and guest experience
Support sustainability initiatives including full use of the on-site grow zone
Engage with local community initiatives as part of the lodge ethos
REQUIREMENTS:
Minimum 5-star luxury lodge or boutique hotel experience essential
Strong leadership experience managing a small kitchen team (57 staff)
Highly creative with a passion for innovative modern cuisine
Driven energetic and hands-on approach to leadership
Strong understanding of sustainability and farm-to-table concepts
Ability to perform well in a pre-opening and evolving environment
Drivers licence essential (vehicles available on property)
Willingness to travel/work in Johannesburg during pre-opening phase
PACKAGE INCLUDES:
Market-related salary: R35000
Live-in accommodation provided
Opportunity to be part of a new luxury lodge opening
Exposure to sustainability-driven farm-to-table culinary operations
Work cycle: 3 weeks on / 1 week off