Estate Head Chef - Luxury Wine Estate (Stellenbosch)

About the role

A luxury wine estate in the Stellenbosch region is looking for an experienced, hands-on Estate Head Chef to lead its culinary department. Reporting to the Hospitality Operations Director, you will oversee and support the Head Chefs across the estate's restaurants, hotel, golf facilities and event venues, keeping food quality, presentation, service and kitchen operations at a consistently high standard. The role also involves developing the culinary offering, building high-performing teams and supporting weddings, banquets and estate-wide events.

Key responsibilities

• Oversee culinary operations across the estate's restaurants, hotel, golf facilities and event venues, maintaining high food and service standards
• Lead, mentor and develop the Head Chefs, setting clear expectations and a culture of culinary excellence
• Guide seasonal menu development, championing quality ingredients and local provenance
• Support the estate's culinary vision through distinctive dining and wine-pairing experiences
• Monitor food costs, stock control, portioning, wastage and kitchen productivity to meet financial targets
• Ensure compliance with food safety, hygiene and operational standards
• Support weddings, banqueting and special events, and work with hospitality, procurement, finance and winemaking teams
• Promote sustainable kitchen practices and seasonal, locally sourced produce

Required profile

• At least 5-7 years in senior professional kitchen roles, including substantial experience as a Head Chef or equivalent
• Proven experience in five-star hospitality, luxury restaurants or comparable high-end establishments
• Demonstrated experience overseeing multiple kitchens or outlets and leading other senior chefs
• Experience in luxury wine estates, fine dining, banqueting, wine pairing or estate-grown food concepts is advantageous
• Candidates already living in the Winelands region have preference; only South African citizens or permanent residents are considered, and no work permit applications are accepted

Required skills

• Strong culinary expertise and high standards of food quality and presentation
• Commercial understanding including food costing, stock management and cost control
• Leadership, communication and people-development skills
• Hands-on, collaborative approach and ability to perform under pressure

Applications go through the recruiter and must include an updated CV with contactable references, certified tertiary education documents, certified reference letters and a recent photo. Only shortlisted candidates are contacted.