Head of Kitchen Operations

About the role

The Head of Kitchen Operations will lead all back‑of‑house activities for Cowboy Kitchens’ multi‑brand online restaurant portfolio. Based in Sandton, this full‑time, on‑site position ensures high‑volume production meets the company’s standards for speed, quality, and safety.

Key responsibilities

• Design and oversee daily production schedules across multiple kitchen lines.
• Maintain food quality, consistency, and compliance with hygiene and safety regulations.
• Manage inventory, supplier relationships, and cost controls for food and labour.
• Track and improve key performance indicators such as order accuracy, ticket times, and waste levels.
• Collaborate with cross‑functional teams to launch new menu items and standardise recipes.
• Lead, coach, and develop kitchen staff, handling shift planning and training programmes.

Required profile

• Proven leadership in high‑volume, multi‑brand kitchen environments.
• Strong operational management background with experience in production planning and process optimisation.
• Deep knowledge of food safety and hygiene regulations, with a record of audit‑ready kitchens.
• Hands‑on culinary or kitchen management experience; relevant culinary or hospitality qualification is a plus.
• Willingness to work evenings, weekends, and peak periods on‑site in Sandton.

Required skills

• Inventory control
• Cost management
• Process optimisation
• Food safety compliance
• Kitchen display systems
• Online ordering platforms
• Data‑driven performance management
• KPI monitoring (order accuracy, ticket times, waste)

What we offer

• Opportunity to shape scalable kitchen operations in a fast‑growing tech‑enabled restaurant group.
• Dynamic work environment that values innovation, accountability, and continuous improvement.
• Competitive compensation package aligned with senior leadership responsibilities.