EXECUTIVE CHEF (1) / SOUS CHEF (1) / CAMP MANAGER – MOZHI (1)

Job description

EXECUTIVE CHEF (1) – INTERNATIONAL CANDIDATES

(Zambians with the requisite qualifications are encouraged to apply)

Key Responsibilities:

Lead and manage all kitchen operations across the camp, ensuring consistently high culinary standards.
Design and execute innovative, seasonal menus that reflect global cuisine while incorporating local Zambian ingredients.
Oversee food preparation, presentation, and quality control to meet luxury hospitality standards.
Manage food costing, budgeting, stock control, supplier relationships, and wastage reduction.
Train, mentor, and supervise kitchen staff, fostering teamwork, discipline, and professional growth.
Ensure strict compliance with food safety, hygiene, and health regulations.
Coordinate closely with camp management and front-of-house teams to enhance guest dining experiences.
Manage kitchen equipment, maintenance schedules, and inventory.
Adapt menus and service to guest preferences, dietary requirements, and special occasions.

Qualifications:

Bachelor’s Degree in Culinary Arts.
Minimum of five (5) years’ experience as a Head Chef or Executive Chef in a luxury safari lodge or high-end hotel.
Strong knowledge of wine pairing.
Proven experience in menu development, with the ability to integrate local Zambian ingredients into a refined, contemporary dining experience.
Deep understanding of global flavours, seasonal ingredients, and modern presentation styles.
Strong financial acumen (costing, wage control, supplier management, and inventory control).
Hands-on, energetic, and passionate about culinary excellence.
Broad knowledge of professional cooking methods, kitchen equipment, and kitchen best practices.
Proficiency in MS Office and restaurant management software.
Team-oriented with exceptional leadership and people-management skills.
Excellent communication and interpersonal abilities.

SOUS CHEF (1) – ZAMBIAN

Key Responsibilities:

Support the Executive Chef in daily kitchen operations and food production.
Take responsibility for pastry and dessert preparation where required.
Supervise kitchen staff during service and ensure adherence to recipes and standards.
Assist with menu preparation, food costing, and stock management.
Maintain high standards of hygiene, cleanliness, and food safety.
Step in as acting Head Chef when required.
Assist with training and performance management of junior kitchen staff.
Ensure smooth kitchen operations in a high-pressure, remote environment.

Qualifications:

Bachelor’s Degree in Culinary Arts.
Demonstrated pastry experience.
Minimum of three (3) years’ experience in a similar role.
Solid understanding of cooking methods, kitchen equipment, food safety, and best practices.
Good working knowledge of MS Office and restaurant software systems.
Team-oriented with strong leadership potential.
Excellent communication and interpersonal skills.

CAMP MANAGER – MOZHI (1)

(Zambian or International Candidates)Internal & External Advertisement

Key Responsibilities:

Oversee all daily camp operations to ensure exceptional guest experiences.
Manage staff performance, scheduling, training, and discipline.
Coordinate guest activities, logistics, and personalised services.
Ensure compliance with health, safety, and operational standards.
Manage camp administration, reporting, and budgeting.
Handle guest feedback, complaints, and conflict resolution professionally.
Liaise with head office, suppliers, and service providers.
Promote teamwork, service excellence, and operational efficiency.

Qualifications:

3–5 years’ experience in safari lodge or camp management.
Degree in any field; Tourism & Hospitality is preferred.
Certified First Aid training.
Strong leadership skills and a goal-oriented mindset.
Excellent organizational, administrative, writing, and communication skills.
Proven experience in staff management and conflict resolution.
Strong business acumen with an understanding of lodge operations.
Proficiency in Microsoft Office applications.

Application Method:

Interested candidates are invited to submit their applications via email to jobs@cooperlemon.com.

Applicants are required to ensure that:

The email subject line clearly states the position being applied for (e.g. MARK – Sous Chef).
The application letter, curriculum vitae, and copies of relevant qualifications are combined into one single PDF document.

Please note that only applications submitted in the format outlined above will be considered.

Applications will be reviewed on an ongoing basis, and vacancies will be closed once suitable candidates have been identified and the positions filled.