The Soulful Sous is the calm, capable heartbeat of the kitchen – a supportive and skilled culinary leader who helps bring the philosophy of soulful nourishment to life. Working hand-in-hand with the Conscious Chef and Nourishment Alchemist, youll ensure that every dish is prepared with precision, care and intention. This role balances creativity with structure, supporting daily menu execution, mentoring fellow Sous & CDPs, maintaining impeccable standards and nurturing the connection between our farm, kitchen and her guests. Responsibilities: Culinary Excellence Prepare and plate daily, personalised menus to the highest standard. Confident in both traditional and modern techniques, including plant-based and fermentation methods. Adapt fluidly to seasonal produce, guest preferences and evolving menus. Maintain exceptional flavour, presentation and timing in every dish. Leadership & Collaboration Act as second-in-command, supporting and deputising for the Conscious Chef when required. Lead and motivate fellow nourishment team members with calm, clarity and respect. Foster teamwork, communication and a grounded kitchen culture. Celebrate seasonal ingredients, minimising waste and honoring the full cycle of food. Uphold regenerative food philosophy. Operations & Organisation Ensure full compliance with food hygiene, allergen and health & safety standards. Support cost control, portioning and stock management with care and accuracy. Maintain impeccable order, cleanliness and efficiency within the kitchen. Participate in supplier coordination and inventory oversight. Guest Experience Engage authentically with guests when appropriate, sharing the story and intention behind dishes. Support immersive events, workshops and communal dining experiences. Collaborate fluidly with the wider F&B, farm and guest experience teams. Qualities & Skills Grounded, calm and collaborative culinary professional with strong technical and creative ability. Proven experience in fine or boutique hospitality, with focus on seasonal, conscious cuisine. Strong knowledge of food safety, allergens, hygiene and operational systems. Balanced mindset – detail-oriented yet adaptable in a refined and intentional environment. Natural team player and mentor, with gentle leadership and clear communication. Deep respect nature, ingredients and regenerative food systems. Eligible to work in South Africa.

Requirements: Assist the Head Chef in creating and implementing daily menus (able to implement daily menus aligned with the food philosophy, making full use of the garden produce) Checking staff time and attendance, work schedules, grooming, and personnel cleanliness. Coordinate activities of all chefs and apprentices to ensure an efficient and smooth food service. Controls cost by minimising spoilage, waste and exercising portion control. Handles equipment and utensil the proper way and teaching the rest of the team. Control the food quality and presentation based on the Executive Chef standards and correct any mistakes. Ensure that all employees have a complete understanding and adhere to the property standard Controlling the monthly inventory. Spend as much time as possible cooking yourself together with all the chefs. Check and control store requisitions and minimise cost throughout the department. Ensure good daily communication between the kitchen and the outlets. Consistently provide and maintain the highest standard of staff care and service. Maintain a high standard of personal hygiene. Responsible for health and safety standards at work. Requirements: Grade 12 A formal culinary qualification At least 2 4 years experience in a high end 5* hotel / restaurant Ability to train a team. Knowledge and passion for plant-based cooking, an interest in or understanding of medicinal herbs will be an advantage Able to communicate with Garden Team regarding available produce and harvesting. Ability to be innovative and flexible with menu changes according to guest dietaries. Delivering excellent food and service. Ability to multitask and be organized. Excellent listening and communication skills. Knowledge of Health & Safety standards in all areas. Passion for sustainability and regenerative practices