Head Chef

ABOUT FOUNDERS ARMS

Founders Arms is a new modern neighbourhood pub and restaurant opening in October 2026 at Founders Quarter, Pinelands, Cape Town - inspired by the best British pubs, but built for this neighbourhood. It's not a themed English or Irish pub, a sports bar, or a fine-dining room: it's a confident, food-led local institution where guests can drop in for a quick beer, an after-work drink, a family lunch, a full dinner, a Sunday roast or a big match, without the venue feeling built for only one of those things.

The venue spans an internal restaurant, bar and an integrated external deck and garden area, with capacity for around 80 covers in normal trading and up to 110-120 at busy periods, and includes a dedicated children's play area. At the heart of the kitchen is a coal-fired planetary rotisserie - a genuine piece of theatre and the anchor of the food offer, alongside mussels, oysters, bar snacks, pub classics and a proper Sunday roast.

We're looking for a Head Chef who is genuinely excited by the challenge of building a rotisserie-led kitchen and a tight, repeatable menu from scratch, working closely with a founding ownership team who bring direct experience across property, hospitality, restaurants, finance and brand development.

THE ROLE

The Head Chef will lead all aspects of the kitchen operation at Founders Arms, from pre-opening set-up through to full trading, and will be central to translating the concept into a disciplined, repeatable menu built around the coal-fired rotisserie. Working closely with the General Manager and owners, you will be responsible for menu development and execution, kitchen team management, and maintaining the food quality and consistency that will make Founders Arms a destination for rotisserie cooking and Sunday lunch. This role offers real creative freedom and genuine leadership responsibility, in close collaboration with an experienced ownership team who will support you rather than hand you a fixed playbook. You will have direct access to the owners and a genuine say in how the concept develops, including involvement in pre-opening planning, menu development, systems, supplier selection and training.

The right candidate will be given real autonomy and genuine responsibility, with a performance-based incentive structure agreed after a successful probation period of 6-12 months.

You will lead a kitchen team of approximately 7 people at launch.

KEY RESPONSIBILITIES

Menu and Food Development

• Develop and execute a focused, disciplined menu built around the coal-fired rotisserie, with chicken as the signature dish, alongside lamb, beef and other suitable items
• Design and deliver a strong mussels, oysters, bar snacks and sharing menu
• Design and deliver a weekly Sunday roast that becomes a signature, recognisable local occasion
• Develop strong, consistent side dishes and sauces that create continuity across the menu
• Develop and maintain consistent recipes, plating standards, and quality benchmarks that can be executed reliably during both quiet and high-volume trading
• Adapt the menu in response to seasonal availability, cost pressures, and guest feedback, while keeping the menu tight rather than expanding it unnecessarily

Kitchen Operations

• Set up and commission all kitchen operations, systems, and workflows in preparation for opening, including installation and commissioning of the coal-fired rotisserie
• Oversee daily mise en place, service preparation, and kitchen readiness
• Manage the rotisserie with precision, ensuring consistent cooking results across service and that it functions as a visible, central feature of the kitchen
• Ensure kitchen operations can flex effectively during high-volume periods, including live sport and Sunday lunch, without the kitchen losing quality or consistency
• Maintain a clean, organised kitchen that meets all HACCP and food safety standards

People Management

• Recruit, train, and develop the kitchen team, building a positive and high-performing kitchen culture
• Compile kitchen rosters and manage staff scheduling, including weekends and public holidays
• Conduct on-the-job skills development and maintain high standards of performance and professionalism
• Work collaboratively with the front-of-house team and General Manager to ensure seamless service across all dayparts

Financial and Stock Management

• Manage food costs against budget, including portion control, waste management, and yield tracking
• Monitor real-time stock levels, supplier orders, and cost performance
• Maintain strong supplier relationships and identify quality produce at competitive prices
• Review cost and waste reports and act on insights to protect margins

Compliance

• Ensure full compliance with South African food safety and hygiene legislation
• Maintain up-to-date HACCP plans, temperature logs, and allergen documentation
• Oversee the maintenance and cleanliness of all kitchen equipment, including the rotisserie, with specialist support arranged through appointed maintenance suppliers

REQUIREMENTS

Character and personality matter to us more than a perfect CV. We're just as interested in candidates with less formal experience who bring the right energy, instinct and presence as we are in more experienced candidates - the qualifications and experience below are a guide, not a checklist.

Qualifications and Experience

• A formal culinary qualification (City and Guilds, NQF Level 4 or above, or internationally recognised equivalent) is an advantage, but not essential for the right candidate
• Experience working in a professional kitchen, ideally with some time in a senior or lead role, is preferred; we're equally open to talented cooks with less formal experience who show strong potential and the right character
• Demonstrable experience managing kitchen staff and running a service independently
• Experience with or a genuine interest in coal-fired or rotisserie cooking techniques (full training on our specific equipment will be provided)
• Knowledge of HACCP principles and South African food safety regulations

Skills and Attributes

• Strong creative instincts and the ability to develop a menu that is distinctive, executable, and cost-effective, without becoming overly broad or complicated
• Natural leadership ability and a coaching approach to developing junior kitchen staff
• High energy, a calm temperament under pressure, and the stamina to lead a kitchen through busy trading periods
• A meticulous approach to food quality, presentation, and consistency
• Strong organisational skills and the ability to plan effectively across multiple service types and dayparts
• Financial literacy and comfort managing food costs, portioning, and waste
• Solid computer skills and comfort working within kitchen and stock management systems
• A genuine passion for great food and a commitment to continued learning and development
• Flexibility to work weekends, public holidays, and extended hours during Sunday lunch and live sport events

WHAT WE OFFER

• A competitive, market-related salary
• A performance-based incentive scheme linked to food cost targets and operational performance, to be defined after a successful probation period
• Creative freedom to develop and own the menu from day one, backed by an experienced ownership team
• The opportunity to build and lead a kitchen team in a brand-new venue with a genuinely distinctive rotisserie concept
• Ongoing support from an engaged ownership team with strong hospitality, business, and marketing expertise
• A high-profile opening in a new development with strong community interest

HOW TO APPLY

Send a CV and a short covering letter (no longer than one page) to Sign in to view email

Please include two references from previous employers or supervisors.

Applications close 30 August. Shortlisted candidates will be invited to a first interview, followed by a 2nd round of interviews before a final decision. We will be in touch with shortlisted candidates within two weeks of the closing date.