Sous Chef

We are part of the MORE Collection – a family-owned portfolio of luxury safari lodges and boutique properties, united by our purpose: Great People, Strong Connections.

At MORE, we believe we are stronger together. We look, listen and make it better, and we take pride in what we do. Our teams create meaningful experiences that enrich lives—through genuine care, collaboration, and a shared commitment to excellence.

ROLE PURPOSE

The Sous Chef supports the Head Chef in leading Upper Union’s kitchen operation and delivering a consistent, high-quality dining experience. The role provides hands-on culinary leadership across preparation and service, maintains food quality, hygiene and cost-control standards, develops the kitchen team, and assumes responsibility for the kitchen in the Head Chef’s absence.

KEY FOCUS AREAS

CULINARY DELIVERY & SERVICE

• Lead by example during preparation and service, ensuring dishes are produced consistently, on time and to Upper Union’s approved recipes, presentation and quality standards.
• Check the taste, seasoning, temperature, portioning and presentation of dishes before they leave the kitchen.
• Coordinate sections and service flow, anticipating pressure points and reallocating resources where required.
• Ensure mise en place, prep lists, handovers and closing duties are completed accurately and on time.
• Work closely with Front of House to support smooth service, clear communication and an aligned guest experience.
• Handle dietary requirements, allergies and special requests carefully and in accordance with approved procedures.
• Assume operational responsibility for the kitchen when the Head Chef is absent.

MENU, PRODUCT & GUEST EXPERIENCE

• Support the Head Chef with menu implementation, recipe testing, seasonal changes and the introduction of new dishes.
• Maintain recipe, yield, portion and plating standards to protect quality, consistency and food cost.
• Monitor product quality, availability and correct storage, and raise concerns with the Head Chef promptly.
• Keep informed of relevant restaurant, food and culinary trends and contribute practical ideas that suit the Upper Union concept.
• Respond professionally to guest feedback and ensure concerns are escalated and addressed promptly.
• Create a kitchen culture that understands how every plate contributes to the overall guest experience.

PEOPLE LEADERSHIP & CAPABILITY

• Supervise, brief, coach and support the kitchen team to deliver clear daily priorities and service standards.
• Allocate duties fairly and effectively according to skill, workload and anticipated business levels.
• Provide regular, practical feedback and address performance, conduct or attendance concerns through the correct company process.
• Identify training needs and support structured on-the-job learning, cross-training and development within the brigade.
• Encourage teamwork, respectful communication, accountability and collaboration between kitchen sections and with Front of House.
• Support workforce planning, roster preparation, leave management and overtime control within operational requirements and approved parameters.

FOOD SAFETY, HYGIENE & ASSET CARE

• Maintain excellent standards of food safety, personal hygiene, kitchen cleanliness and waste management at all times.
• Ensure ingredients are received, labelled, dated, rotated, stored and handled correctly, with temperature and control records completed accurately.
• Monitor cleaning schedules and ensure equipment, utensils, fridges, freezers, stores and work areas are clean, safe and serviceable.
• Ensure the team understands the safe use of equipment, chemicals and tools and follows fire, health and safety requirements.
• Report defects, hazards, incidents and maintenance requirements promptly and follow through until resolved.
• Protect company assets through correct use, storage, preventative care and responsible oversight.

COST CONTROL, STOCK & ADMINISTRATION

• Support food cost and gross profit objectives through disciplined portioning, yield management, purchasing, stock control and waste reduction.
• Follow approved ordering, receiving, requisition, stock rotation and stocktake procedures, investigating discrepancies with the Head Chef.
• Monitor daily usage, shortages, breakages, wastage and variances and take practical corrective action.
• Contribute accurate information for forecasts, budgets, payroll controls and operational reporting as required.
• Maintain current kitchen records, checklists, recipes, control documents and training material.
• Work sustainably by reducing avoidable food, water, energy and material waste and by following company sustainability practices.

REQUIREMENTS, QUALIFICATIONS & SKILLS

• A recognised culinary qualification or equivalent practical professional kitchen training.
• Previous experience as a Sous Chef or strong Junior Sous Chef in a quality, high-volume restaurant or comparable hospitality environment.
• Demonstrated ability to coordinate a busy kitchen service and lead a diverse brigade.
• Strong working knowledge of food preparation, menu execution, dietary requirements, allergens, food safety and kitchen hygiene.
• Good understanding of recipe costing, yields, portion control, ordering, stocktakes, stock rotation and waste management.
• Confident communication, coaching, problem-solving and decision-making skills.
• Organised, detail-focused and able to remain composed and accurate under pressure.
• Creative and quality-driven while remaining commercially aware and disciplined in execution.
• Willing and able to work restaurant hours, including evenings, weekends and public holidays, according to the operational roster.
• Computer literacy and the ability to maintain accurate operational records.

MAXIMISING YOUR IMPACT

• Demonstrate respect, care and consideration for others, embracing the spirit of Ubuntu and contributing positively to the team.
• Communicate openly, honestly and professionally, and be willing to both give and receive constructive feedback.
• Take ownership of your responsibilities, honour your commitments and see challenges through to resolution.
• Arrive prepared, organised and focused, consistently delivering work to a high standard with accuracy and attention to detail.
• Look, listen and take action by identifying opportunities to improve experiences, processes and outcomes.
• Proactively support colleagues and step in where help is needed to contribute to collective success.
• Remain adaptable, resilient and solution-oriented, embracing learning and new ways of doing things.
• Live the MORE brand by creating meaningful experiences for guests, colleagues and communities through professionalism, integrity and care.

WHAT SUCCESS LOOKS LIKE

• Guests receive consistently well-prepared, well-presented food that reflects Upper Union’s standards and responds safely to dietary requirements.
• Kitchen preparation and service run with clear leadership, effective communication and strong coordination with Front of House.
• Food safety, hygiene, cleaning and record-keeping standards are consistently maintained and corrective action is taken promptly.
• Food cost, portion control, stock accuracy and waste are actively managed within agreed operational targets.
• The kitchen team is clear on expectations, supported through practical coaching and held accountable for standards and performance.
• The Sous Chef can confidently lead the kitchen in the Head Chef’s absence while protecting quality, people, assets and the guest experience.