Description:
Kitchen Manager – Tokai Estate | Faircape Restaurant & Catering
Where passion for food meets excellence in care.
Faircape Restaurant and Catering, part of Faircape Life’s collection of luxury retirement villages , delivers exceptional dining experiences across six premium locations in the Western Cape. From freshly prepared restaurant-quality meals for our residents to nutritious dishes for patients in our on-site subacute healthcare centres — we take pride in combining comfort, care, and culinary excellence on every plate.
We are looking for an experienced, motivated, and hands-on Kitchen Manager to join our flagship facility, Tokai Estate , situated in the heart of the Southern Suburbs.
This is an opportunity to lead a talented kitchen team in a world-class environment where quality, care, and attention to detail are at the heart of everything we do.
Why Join Faircape?
- Above-market salaries – we reward excellence and experience
- Work-life balance – structured hours
- Prestigious setting – modern facilities, supportive culture, luxury environment
- Career growth – opportunities across six high-end facilities within the Faircape Group.
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.
Qualifications
- Matric (essential)
- Degree/Diploma in Hospitality Management or Culinary Arts
- Advanced Certificate in Kitchen Management (advantageous)
- Food Safety/Hygiene Certification (required)
Experience & Skills
- Previous experience in kitchen or hospitality management
- Strong knowledge of food service operations and health & safety
- Computer literate (Google, particularly Excel)
- Exceptional leadership, communication, and organisational skills
- Ability to manage under pressure and maintain high standards
- Professional appearance and attitude with excellent customer service
Working Hours
Monday to Friday: 07h30 – 17h00
Every alternate Saturday: 08h00 – 13h00
Attributes
- Reliable, organised, and detail-oriented
- Calm under pressure and proactive in problem-solving
- Compassionate and respectful in working with elderly residents
Additional Requirements
- Clear health, criminal, and credit record
- Own reliable transport
- Two written references
If you’re passionate about great food, exceptional service, and leading by example — this is your opportunity to grow your career with a trusted, high-end hospitality brand.
Apply now and be part of the Faircape excellence.
Requirements:
Kitchen Manager – Tokai Estate | Faircape Restaurant & Catering
Where passion for food meets excellence in care.
Faircape Restaurant and Catering, part of Faircape Life’s collection of luxury retirement villages , delivers exceptional dining experiences across six premium locations in the Western Cape. From freshly prepared restaurant-quality meals for our residents to nutritious dishes for patients in our on-site subacute healthcare centres — we take pride in combining comfort, care, and culinary excellence on every plate.
We are looking for an experienced, motivated, and hands-on Kitchen Manager to join our flagship facility, Tokai Estate , situated in the heart of the Southern Suburbs.
This is an opportunity to lead a talented kitchen team in a world-class environment where quality, care, and attention to detail are at the heart of everything we do.
Why Join Faircape?
- Above-market salaries – we reward excellence and experience
- Work-life balance – structured hours
- Prestigious setting – modern facilities, supportive culture, luxury environment
- Career growth – opportunities across six high-end facilities within the Faircape Group.
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.
Qualifications
- Matric (essential)
- Degree/Diploma in Hospitality Management or Culinary Arts
- Advanced Certificate in Kitchen Management (advantageous)
- Food Safety/Hygiene Certification (required)
Experience & Skills
- Previous experience in kitchen or hospitality management
- Strong knowledge of food service operations and health & safety
- Computer literate (Google, particularly Excel)
- Exceptional leadership, communication, and organisational skills
- Ability to manage under pressure and maintain high standards
- Professional appearance and attitude with excellent customer service
Working Hours
Monday to Friday: 07h30 – 17h00
Every alternate Saturday: 08h00 – 13h00
Attributes
- Reliable, organised, and detail-oriented
- Calm under pressure and proactive in problem-solving
- Compassionate and respectful in working with elderly residents
Additional Requirements
- Clear health, criminal, and credit record
- Own reliable transport
- Two written references
If you’re passionate about great food, exceptional service, and leading by example — this is your opportunity to grow your career with a trusted, high-end hospitality brand.
Apply now and be part of the Faircape excellence.
- Above-market salaries – we reward excellence and experience
- Work-life balance – structured hours
- Prestigious setting – modern facilities, supportive culture, luxury environment
- Career growth – opportunities across six high-end facilities within the Faircape Group.
- 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.
- 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.
- 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.
- Complete and submit accurate operational reports.
- Manage kitchen assets, utensils, and equipment.
- Drive process improvements and efficiency initiatives.
- Matric (essential)
- Degree/Diploma in Hospitality Management or Culinary Arts
- Advanced Certificate in Kitchen Management (advantageous)
- Food Safety/Hygiene Certification (required)
- Previous experience in kitchen or hospitality management
- Strong knowledge of food service operations and health & safety
- Computer literate (Google, particularly Excel)
- Exceptional leadership, communication, and organisational skills
- Ability to manage under pressure and maintain high standards
- Professional appearance and attitude with excellent customer service
- Reliable, organised, and detail-oriented
- Calm under pressure and proactive in problem-solving
- Compassionate and respectful in working with elderly residents
- Clear health, criminal, and credit record
- Own reliable transport
- Two written references