Head Chef | Wine Estate | Stellenbosch

Our client is a family-owned wine estate in the Stellenbosch Winelands, offering a relaxed, slow-living experience built around wine, warm hospitality, and a genuine sense of community. The estate’s bistro-style restaurant is a natural gathering place for visiting guests and a loyal base of estate residents who return time and again. This is not a high-volume city kitchen or a formal fine-dining environment — it is a place where good food, honest cooking, and genuine human connection are what matter most, and where the chef is as much a part of the fabric of the estate as the vines themselves.

The Head Chef will take full ownership of the kitchen and the restaurant’s food offering — developing and running a seasonal, produce-driven bistro menu, managing a small and close-knit kitchen team, and maintaining the warm, personal atmosphere that defines the estate’s character. A two-bedroom cottage on the estate is included as part of the package, making this a genuine lifestyle role for someone ready to trade the pace and pressure of a city kitchen for something more meaningful: a slower, more intentional environment where creativity, community, and quality of life go hand in hand. The successful candidate will be a recognisable presence in the restaurant — comfortable engaging with regulars, building relationships with estate residents, and making every guest feel genuinely at home.

A food portfolio must be submitted with your application that clearly displays your creativity, innovation and attention to detail. (All images will be checked via google lens to ensure ownership)

• A minimum of five years' experience as a Head Chef or senior chef in a bistro, wine estate, boutique hotel, or relaxed hospitality environment.
• A confident bistro and farm-to-table cooking sensibility — skilled at seasonal, produce-driven menus that are approachable, flavourful, and beautifully executed.
• A warm, personable nature with a genuine ability to connect with regular guests and estate residents — comfortable being a familiar and welcoming presence in the restaurant.
• Experience leading a small, close-knit kitchen team with a hands-on, collaborative approach.
• Solid working knowledge of food safety legislation, hygiene standards, and kitchen compliance requirements.
• Hands-on experience managing procurement, supplier relationships, stock control, and food cost management.
• A relevant culinary qualification is advantageous.
• Self-motivated and comfortable working in a quieter, estate-style environment — able to maintain high standards without the structure of a large brigade.
• A genuine affinity for the lifestyle — someone who appreciates good wine, the beauty of the Winelands setting, and the slower, more considered pace of estate living.
• Contactable professional references will be required.

On application (live in)

Although we appreciate all applications received, we will only reply to those candidates who have the background and experience required. Thank you.

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