Overview
La Joya Lodge is looking for an executive chef. As an executive chef, you will lead the entire culinary operation of the hotel. The successful candidate will be responsible for driving culinary excellence while managing all operational aspects of a high-performing lodge kitchen.
The ideal candidate will have a strong fine-dining background, formal culinary qualifications, and proven experience within luxury lodges, boutique hotels, or acclaimed restaurants.
Duties & Responsibilities
- Lead the overall culinary vision and daily kitchen operations.
- Design and execute sophisticated, seasonal, and innovative menus aligned with a luxury guest experience.
- Deliver exceptional breakfast, lunch, and dinner service, including tasting menus, bush dinners, private dining experiences, and bespoke guest requests.
- Maintain exceptional standards of food preparation, presentation, flavour, consistency, and creativity across all services.
- Continuously enhance the culinary offering to exceed guest expectations and support the lodge's luxury positioning.
- Ensure smooth daily kitchen operations while maintaining high standards under pressure.
- Conduct staff training and performance management to support individual and team growth.
- Promote a positive and collaborative kitchen environment.
- Oversee all procurement, ordering, supplier management, and inventory control processes.
- Conduct regular stock takes and maintain accurate stock records.
- Monitor food costs, wastage, and kitchen profitability while maintaining premium quality standards.
- Build and maintain strong supplier relationships to ensure product quality and value. Hygiene, Compliance & Sustainability
- Ensure strict compliance with food safety, hygiene, and health regulations.
- Maintain exemplary cleanliness and organisation throughout all kitchen areas.
- Implement sustainable kitchen practices, including waste reduction and responsible sourcing.
- Prioritise the use of fresh, locally sourced ingredients wherever possible.
- Manage specialised operational requirements, including kosher food preparation protocols when required. Collaboration & Service Excellence
- Work closely with lodge management to ensure the culinary experience complements the overall guest journey.
- Contribute to creating memorable and personalised guest experiences.
- Respond professionally and efficiently to guest feedback and special requests.
Desired Experience & Qualification
- Formal culinary qualification from a recognised institution.
- Previous experience as an Executive Chef or Senior Sous Chef within a luxury lodge, boutique hotel, or fine-dining environment.
- Strong understanding of hospitality standards and guest expectations.
- Proven leadership and team management experience.
- Excellent menu development, costing, and financial management skills.
- Strong knowledge of food safety, hygiene, and kitchen compliance standards.
- Ability to thrive in a lodge environment and maintain exceptional standards under pressure.
- Highly creative, and disciplined.
- Passionate about exceptional produce, flavour, and presentation.
- Guest-focused with a commitment to delivering memorable dining experiences.
- Calm, adaptable, and solutions-driven under pressure.
- A confident leader who inspires and develops their team.
- Equally strong in culinary artistry and operational management.
- Dedicated to consistency, refinement, and excellence in every aspect of service.
Work Location: In person
