Faircape Restaurant and Catering operates within Faircape Life’s luxury retirement villages, delivering high-quality, restaurant-standard meals across six prestigious locations in the Western Cape. Our kitchens are structured, professional environments that prioritise consistency, hygiene, and operational excellence — all within a stable, people-focused setting.

We are seeking a detail-driven Kitchen Manager to manager the daily operations our kitchen at Bridgewater Manor in Somerset Westl.

This role is ideal for a hands-on hospitality professional who thrives on stock accuracy, compliance, and structure, and who enjoys working closely with Chefs to ensure smooth, well-controlled kitchen operations.

Why Join Faircape?

• Above-market salaries – we pay for reliability and excellence
• Work-life balance – no late nights, structured day shift
• Prestigious working environment – modern kitchens in a luxury village setting
• Stability & growth – part of a long-standing group with six operational sites
• Supportive team culture – structured processes and clear accountability
  
  

Key Responsibilities

Stock & Kitchen Operations

• Implement and uphold all Standard Operating Procedures (SOPs).
• Oversee daily stock control of food, beverages, and equipment.
• Conduct and reconcile weekly/monthly stock counts.
• Manage procurement and ensure accurate reporting.
• Reduce wastage through efficient stock management and portion control.
• Maintain equipment, monitor food storage, and ensure compliance with hygiene and temperature standards.
  
  

Health, Safety & Compliance

• Lead HACCP implementation and promote a strong safety culture.
• Conduct regular hygiene inspections and attend monthly Health & Safety meetings.
• Ensure compliance with the Department of Health and internal standards.
• Promptly report and investigate all incidents or hazards.
  
  

Team Leadership & Training

• Supervise and mentor scullers and kitchen staff.
• Conduct regular check-ins and provide constructive feedback.
• Train team members on SOPs, hygiene standards, and safe kitchen practices.
• Oversee onboarding and induction of new employees.
  
  

Administration & Reporting

• Complete and submit accurate operational reports.
• Manage kitchen assets, utensils, and equipment.
• Drive process improvements and efficiency initiatives.

Minimum Requirements

Qualifications

• Matric
• Diploma or Certificate in Hospitality Management, Culinary Arts, or related field advantageous
• Food Safety / Hygiene Certification 

Experience & Knowledge

• Previous experience in a kitchen, catering, or food service environment
• Proven exposure to stock control, ordering, and inventory management
• Understanding of kitchen operations and food safety standards
• Basic Health & Safety knowledge
• Experience working with POS systems (advantageous)
  
  

Skills & Competencies

• Strong administrative and reporting ability
• Computer literate with working knowledge of Excel
• High attention to detail and accuracy
• Clear, professional communication skills
• Customer-focused and respectful interpersonal style
• Ability to work calmly under pressure and manage multiple priorities
• Comfortable interacting with elderly residents and multidisciplinary teams
  
  

Personal Attributes

• Well-groomed, professional, and reliable
• Organised, structured, and process-driven
• Team-oriented with a positive, accountable attitude
• Strong follow-through and problem-solving ability
  
  

Specific Requirements

• Clear health record
• Clear criminal record
• Clear credit record
• Own reliable transport
• Two written references
  
  

Working Hours

• Monday to Friday: 07h30 – 17h00
• Every alternate Saturday: 08h00 – 12h00
  
  

Should you not receive feedback within two weeks of application, please consider your application unsuccessful.