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We are seeking a passionate and experienced Sous Chef to support and lead culinary operations across our clubhouse kitchen, halfway house, pizza station, and leisure centre outlets. This role is ideal for a driven culinary professional who thrives in high-volume service environments and is committed to excellence, teamwork, and innovation. Key Responsibilities Culinary Leadership & Operations Oversee day-to-day kitchen operations across all outlets.Lead and mentor kitchen staff, ensuring high culinary standards and consistency.Maintain quality, presentation, and portion control standards. Menu Development & Food Production Collaborate on innovative, seasonal menu offerings.Oversee food preparation, cooking, plating, and presentation.Ensure adherence to recipes and quality standards. Staffing & Team Management Develop and manage staff rosters in line with operational needs and budgets.Train, mentor, and develop kitchen team members.Foster a positive, high-performance kitchen culture. Inventory & Cost Control Monitor stock levels and assist with ordering and inventory control.Manage food costs and minimise waste.Support budget adherence and cost-saving initiatives. Safety, Compliance & Quality Control Enforce food safety, hygiene, and sanitation standards in line with ISO and local regulations.Conduct quality inspections and implement corrective actions where necessary.Train staff in safe food handling and cleanliness procedures. Service & Event Support Work closely with Front of House to ensure seamless service delivery.Assist with planning and execution of events, banquets, and catering functions.Respond promptly and professionally to customer feedback. Minimum Requirements Culinary qualification (e.g., International Hotel School or equivalent).Minimum 3 years’ operational experience in a similar role.Valid Code B driver’s licence. Preferred & Desirable Professional culinary membership.Assessor qualification (advantageous for future training initiatives).Food safety & hygiene certification. Skills & Competencies Strong culinary expertise across diverse cuisines and techniques.Proven leadership and team management ability.Knowledge of SOP development and kitchen systems.Strong planning, organisation, and cost-control skills.Excellent communication and teamwork abilities.Ability to thrive under pressure in a fast-paced environment.Flexibility to work evenings, weekends, and holidays. Interested applicants should please send a comprehensive CV to humanresources@stfrancislinks.com by 28 February 2026.

Port Elizabeth

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