Franschhoek: Sous Chef

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, you’ll 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.