At Empact we are on a journey - a journey to do our best and be the best for our people, our clients, our partners, our community and our planet.
Purpose of the role:
- The experienced incumbent will be responsible to administer and control stock, liaise directly with the supplier and staff, as well as supervise the store associate.
Desirable education and experience:
- 2 Years of work experience
- Matric and Logistics qualification advantageous
- Experience working in a hospitality environment would be preferred but not essential as training will be provided
- Systems and supervisory experience will be an advantage
- A valid driver’s license
Knowledge, Skills, and Competencies:
- Computer literacy
- Ability to work with numbers and calculations
- Planning and organization skills
- Time management skills
- Communication skills
- Ability to work autonomously and under pressure
- Ability to delegate
Key areas of responsibility:
- Place orders and liaise with suppliers upon approval of Project/Assistant Catering Manager
- Ensure that prices and quantity concur with order sheet and invoice
- Issuing of stock/groceries to all external departments
- Weighing of all food products being issued to staff for production
- Manage the stock ratio of stores in line with the budget on a minimum/maximum stock level
- Assist in weekly and monthly stocktake
- Complete all HSE records correctly and timeously
- Supervise the storeroom/fridge/freezer
- Ensure storeroom/fridge/freezer is locked and always cleaned
- Check all goods entering the stores' area in terms of quality/data sheets and are correctly labelled
- Receive all stock from suppliers an ensure all stock received is in order.
- Will be requested to work over weekends.
- Ensure all stock is packed away after each mealtime service.
- Ensure quality checks are done on all food products.
- Implement strict controls in the fridge/freezer and storeroom
- Work in conjunction with the project/assistant Catering Manager and Catering Supervisors
Closing Date 28 September 2026
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The main purpose of the job:
- The successful applicant will be responsible for overseeing the smooth operation of kitchen production, maintain consistency in all menu items and assist with monitoring inventory and communicating needs to the catering manager.
Education and experience required:
- Matric is essential
- Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
- Minimum 2-3 Years of experience of progressive/kitchen management
- Experience in highly commercial and sensitive markets is compulsory
Knowledge Skills and Competencies required:
- Knowledge of the catering environment ranging from fine dining to restaurants dining
- Knowledge of South African and industry-specific laws
- Customer service skills
- Management Skills
- Communication Skills
- Computer literate.
Key areas of responsibilities:
- Oversee the smooth operation of kitchen production
- Maintain consistency for all menu items
- Assist with monitoring inventory and communicating needs to the catering manager
Closing Date 28 September 2026
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The Main Purpose of the job
- We are currently looking for a confident, well-groomed and passionate functions coordinator. The successful candidate will be responsible for planning, organizing, and execution of all functions while operating within budgetary constraints.
Education and Experience required:
- Matric
- Relevant Diploma in Hospitality or Food and Beverage Management is essential
- 3-5 Years of experience in a catering environment is essential
- Customer service experience is essential
Knowledge, Skills and Competencies:
- Knowledge of the catering environment
- Knowledge of food preparation, diet, and cultural/religious preferences
- Excellent verbal, written and telephonic communication skills
- Punctual and professional
- Willingness to work outside standard business hours when operational demands require it.
- Creativity and innovations with functions
- Ability to achieve prescribed targets within budgetary constraints
- Ability to work autonomously and as part of a team
- Prepare and manage functions of high calibre with the required flair and innovation
Key areas of responsibility:
- Planning and organizing functions
- Execution of all functions while operating within budget
- Lead a team in accordance with Empact policies and procedures
- Provide training to team members where required
- Ensure all quotes and charges are in line with client and company requirements
- Responsible for managing company and client equipment and ensuring regularly stock takes are done on items.
- Ensure all Health and Safety standard operating procedures are adhered to
- Monthly stock takes
- Lead by example
Closing Date 29 September 2026
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The Main Purpose of the job
- The successful applicant will be responsible for the preparation of food for daily kitchen production in order to provide quality food service.
Education and Experience required:
- Minimum of 2 years’ experience as a Cook in a contract catering environment is essential
- Customer Service experience is essential
- Matric is essential
- Professional Cookery certificate will be an advantage
Knowledge, Skills and Competencies:
- Knowledge of and compliance with food safety standards.
- Customer service and communications skills
- Contribute to effective teamwork
- Special Diets
- Ability to work under pressure
Key areas of responsibility:
- Preparation of food for daily kitchen production
- Provide quality food service
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The Main Purpose of the job
- The successful incumbent will be responsible to manage all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs, and an overall understanding of HACCP.
Education and Experience required:
- Relevant tertiary qualification in food and beverage services or culinary arts is compulsory.
- Minimum 3 Years of experience of progressive/kitchen management is compulsory.
- Experience working within budget guidelines to deliver results is compulsory.
- High Volume, complex foodservice operations experience is highly desirable.
- Must have hospital experience.
- Strong knowledge of HSE is advantageous.
Knowledge, Skills and Competencies:
- Knowledge of the catering environment ranging from fine dining to restaurant dining.
- Knowledge of South African and industry-specific laws.
- Customer Service Skills.
- Management Skills.
- Communication Skills.
- Exceptional Functions Skills.
- Ability to balance the budget and save on soft costs.
- Computer literate.
- HSE knowledge
Key areas of responsibility:
- Managing daily operations of the assigned unit.
- Implementation of the production process.
- Managing food/labour costs.
- Overall understanding of HACCP.
- To develop and plan menus.
- Kitchen brigade management.
- Management of the strategic and day to day operations of the operation.
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Purpose of the Role
- We’re looking for a dynamic Assistant Catering Manager to join our catering team. This is your opportunity to combine culinary expertise with meaningful service. In this role, you’ll be at the heart of our food service operations.
- You’ll ensure the smooth daily running of the kitchen, from menu planning to production processes, while keeping food and labour costs in check. You’ll also play a vital role in ensuring compliance with HACCP standards and accommodating special dietary needs for our patients and clients.
Education and Experience required:
- Tertiary qualification in Food & Beverage Services or Culinary Arts
- Minimum 3 years’ progressive kitchen management experience
- Proven track record of delivering results within budget
- High-volume, complex foodservice experience
- Special diets knowledge
- Strong understanding of HSE regulations (advantageous).
- Excellent leadership, communication, and customer service skills.
- Computer literacy and solid HACCP knowledge.
Key Areas of responsibility:
- Overseeing daily kitchen operations in a high-volume setting.
- Implementing and monitoring production processes.
- Managing food and labour costs within budget.
- Maintaining full compliance with HACCP standards.
- Planning and developing menus for varied dietary requirements.
- Leading, motivating, and managing the kitchen brigade.
- Supporting strategic and day-to-day operational decisions.
- Strong understanding of HSE regulations (advantageous).
- Excellent leadership, communication, and customer service skills.
- Computer literacy and solid HACCP knowledge.
go to method of application »
Main purpose of the job:
- The successful applicant will be responsible for overseeing smooth operation of kitchen production, maintain consistency in all menu items and assist with monitoring inventory and communicating needs to the catering manager.
Desirable education and experience:
- Matric is essential
- Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
- Minimum 2 Years’ experience of progressive/kitchen management is compulsory
- Minimum 2 Years cooking experience
- Minimum 2 Years Supervisory experience
- Must be computer literate
- Experience with stock control, ordering and receiving
- WorkSmart knowledge is essential
Knowledge, skills and competencies:
- Knowledge of the catering environment ranging from fine dining to restaurant dining
- Knowledge of South African and industry specific laws
- Management Skills
- Communication Skills
- Computer literate
Key areas of responsibility:
- Oversee smooth operation of kitchen production
- Maintain consistency for all menu items
- Assist with monitoring inventory and communicating needs to the catering manager
- To ensure portion control, preparation and storage methods thereby avoid waste and keep costs down
- Delivering excellent service
- To assist in all food production areas with basic food preparation in accordance with menu cycle requirements
- To assist in completion of relevant paperwork reproduction and wastage sheets, cleaning records, etc
- To help with regular stock takes as and when required
- To maintain temperature records as required and to report any variance
- Analyse and manage effectively all in unit costs
- All food wastage to be recorded and minimised
- Be prepared to assist colleagues in a willing and positive manner including assisting with other duties as required
- Support, train, coach and develop team
go to method of application »
The main purpose of the job:
- The successful candidate will perform cashiering duties, restock all beverages, general supplies and also perform general food service duties.
Education and experience required:
- Matric is essential
- Minimum of 1-year experience in the same role is essential
- Experience in a food service operation would be an advantage
Knowledge, Skills, and Competencies required:
- Ability to handle cash
- Passionate about delivering a world class service to our clients and customers
- Interpersonal and communication skills
Key areas of responsibilities:
- Cashiering duties
- Restock all beverages and general supplies
- Perform general food service duties
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The Main Purpose of the job
- To perform a variety of tasks associated with food production, front of house services and any general support required with regard to all Health & Safety and Food Safety regulations.
Education and Experience required:
- Working experience in Hospitality Industry is essential
- Matric essential
- Customer service experience is an advantage
- Food and Beverage or Culinary Arts qualification would be an advantage.
Knowledge, Skills and Competencies:
- Knowledge of basic food preparation
- Communication skills
- Takes pride in personal appearance and hygiene
- Passionate about delivering a world class service to our clients and customers
Key areas of responsibility:
- Perform a variety of tasks associated with food production
- General support required front and back of house
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The Main Purpose of the job:
- To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise, and evaluate all the food production activities of a fast-paced operation. The Chef will assist in the management of strategic and day-to-day operations.
Education and Experience required:
- Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
- Minimum 5 years’ experience of progressive culinary/kitchen management is compulsory
- Experience working within budget guidelines to deliver results is compulsory
Knowledge, Skills, and Competencies:
- Knowledge of the catering environment ranging from fine dining to restaurant dining
- Knowledge of South African and industry-specific law
- Strong financial acumen, proven budgetary and food control practices
Key areas of responsibility:
- To develop and plan menus
- Establish recipes and food purchase specifications
- Coordinate, execute, supervise, and evaluate all food production activities of a fast-paced operation
- Assist in the management of the strategic and day to day operations of the operation
go to method of application »
Main purpose of the position:
- To clean, stock and supply assigned area, inspection and documenting maintenance activities and special cleaning projects.
Education and Experience required:
- Matric essential
- Customer service experience is an advantage
- Proven working experience as a cleaner in corporate environment would be an advantage
Knowledge, Skills, and Competencies:
- Knowledge of cleaning chemicals and supplies
- Communication skills
- Takes pride in personal appearance and hygiene
Key areas of responsibility:
- Perform a variety of tasks associated with food production
- General support required front and back of house
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The Main Purpose of the job
- Reporting to the Unit Manager, the incumbent will be responsible to ensure that all food and beverage areas are fully stocked, and the working environment is clean and tidy. You will be responsible for serving all food and beverages within a timely manner and attend to customer requests to ensure they have a great customer experience.
Education and Experience required:
- Matric
- Working experience in Hospitality environment
- Customer Service experience
- Min of 2 years’ experience in the same role
Knowledge, Skills and Competencies:
- Customer service and communications skills
- Knowledge of basic mathematics
- Good analytical skills
Key areas of responsibility:
- To provide a friendly and professional service to all customers and clients
- You will be responsible for serving all food and beverages within a timely manner and attend to customer requests in order to ensure they have a great customer experience.
- To support the Unit Manager in all areas in order to deliver a great customer experience.
- To excel in the areas of operational excellence, financial performance and customer / client satisfaction to achieve company and client objectives within all Company policies, procedures and guidelines
- Taking responsibility for ensuring that all food and beverage areas are fully stocked, and the working environment is clean and tidy.
Closing Date 30 September 2026
go to method of application »
Main purpose of the job:
- The successful applicant will be responsible for overseeing smooth operation of kitchen production, maintain consistency in all menu items and assist with monitoring inventory and communicating needs to the catering manager.
Desirable education and experience:
- Matric is essential
- Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
- Minimum 2 Years’ experience of progressive/kitchen management is compulsory
- Experience with stock control, ordering and receiving
- Health care experience is advantageous
Knowledge, skills and competencies:
- Knowledge of the catering environment ranging from fine dining to restaurant dining
- Knowledge of South African and industry specific laws
- Management Skills
- Communication Skills
- Computer literate
Key areas of responsibility:
- Oversee smooth operation of kitchen production
- Maintain consistency for all menu items
- Assist with monitoring inventory and communicating needs to the catering manager
- To ensure portion control, preparation and storage methods thereby avoid waste and keep costs down
- Delivering excellent service
- To assist in all food production areas with basic food preparation in accordance with menu cycle requirements
- To assist in completion of relevant paperwork reproduction and wastage sheets, cleaning records, etc
- To help with regular stock takes as and when required
- To maintain temperature records as required and to report any variance
- Analyse and manage effectively all in unit costs
- All food wastage to be recorded and minimised
- Be prepared to assist colleagues in a willing and positive manner including assisting with other duties as required
- Support, train, coach and develop team
Closing Date 21 October 2026
go to method of application »
Job Description
Join Our Empact Team – Food Services
We’re looking for dedicated and motivated individuals to join our growing food services team. Whether you’re assisting in the kitchen, supporting catering operations, supervising staff, preparing meals, or serving customers at the counter, this is an exciting opportunity to develop your career in a fast-paced, service-driven environment, working at the heart of our food service operations.
- Cook
- Food Services Assistant
- Cleaner
What You’ll Need:
- Matric / Grade 12 is compulsory
- Working experience in the food industry
- Customer Service experience is essential
- Customer service and communications skills
- Contribute to effective teamwork
- Ability to work under pressure
Closing Date 30 September 2026
go to method of application »
The Main Purpose of the job
- To perform a variety of tasks associated with food production, front of house services and any general support required with regard to all Health & Safety and Food Safety regulations.
Education and Experience required:
- Working experience in Hospitality Industry is essential
- Matric essential
- Customer service experience is an advantage
- Food and Beverage or Culinary Arts qualification would be an advantage.
Knowledge, Skills and Competencies:
- Knowledge of basic food preparation
- Communication skills
- Takes pride in personal appearance and hygiene
- Passionate about delivering a world class service to our clients and customers
Key areas of responsibility:
- Perform a variety of tasks associated with food production
- General support required front and back of house
go to method of application »
The Main Purpose of the job
- The successful applicant will be responsible for managing the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations. The candidate will have oversight of the food production process, ensure exceptional client relations, the provision of a quality food service for clients and manage the execution of creative functions.
Education and Experience required:
- Relevant tertiary qualification in food and beverage services or hospitality or culinary arts is preferred
- Experience in highly commercial and sensitive markets is compulsory
- Senior Catering Management experience in a hospitality/catering industry would be an advantage
- Implementation of change programmes, unit mobilization experience is advantageous
- Experience of working within brand guidelines to deliver results
- Experience in costing, budgets, forecasts and invoicing is advantageous
- Proven experience in managing successful departments/teams
- Driver’s License is required
Knowledge, Skills and Competencies:
- In depth knowledge of the catering environment
- Knowledge of South African and industry-specific laws
- Exceptional customer service skills
- Excellent operations and people management skills
- Excellent communication skills
- Excellent problem-solving ability
- Ability to arrange exceptional functions
- Ability to balance the budget and save on soft costs
- Ability to draft and analyse reports
- Profit improvement skills an absolute must
- Ability to be innovative and creative
Key areas of responsibility:
- Manage daily operations of the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations
- Implement an effective and efficient food production process
- Provide great quality service to clients
- Manage the execution of creative functions
- Execute menu planning, standardisation, adoption and costing
- Monitor the kitchen to ensure the cooks are using standardized recipes and quality of food is of the highest standard
- Oversee daily bookkeeping procedures including capturing of issues, sales, stock, banking, etc.
- Effectively manage and monitor gross profit as per the budgeted targets
- Ensure minimum & maximum stock levels are maintained
- Ensure the electronic meal ordering system is fully functional and utilised optimally
- Effectively manage HSE daily to ensure all records are up to date
- Effectively manage people (i.e. staffing – workforce planning, payroll administration, leave management, performance management)
- Effectively manage the Customer Experience (through surveys and using data to improve the service offering)
- Ensure strict adherence of service levels according to the client service level agreement
Closing Date 30 October 2026
Method of Application
Use the link(s) below to apply on company website.
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