PRIMARY PURPOSE

KEY RESPONSIBILTY AREAS

Managing the Food Experience team to deliver on and exceed guests’ expectations in camp. The Food Experience manager acts as a support to teams and/or individuals in order to fulfil their potential within Wilderness whilst driving the company processes, systems and standards.

• Create and implement an annual Food Strategy for the Kenyan Camps with the Group Food Experience Manager, including team structure, strategic goals and guest feedback enhancement.
• Create Product improvement Plans for each camp to ensure that our offering is unique and up to date with trends and innovations in the industry.
• Manage and guide the Food experience team ensuring that KRA’s are being followed and goals are achieved.
• Monitor guest feedback and trends, actioning any training or changes necessary to correct them.
• Ensure training content is kept up to date according to changes in policies, procedures and/or minimum standards.
• Ensure every camp offers special dietary menus with clear vegetarian, vegan, gluten-free, lactose -free, dairy-free, nut-free and other key options.
• Train culinary team to confidently handle special dietary needs, what on substitutions are needed, cross-contamination prevention.
• Define and oversee structured food budgets per camp, monitor purchasing and stock and provide financial reviews to maintain quality and accountability.
• Implement and track food waste reduction systems, train teams on minimizing waste, single-use plastic and foil to build a culture of sustainability.
• Lead staff retention by offering career development, mentorship, regular feedback and employee recognition to reduce turnover.
• Launch a company internship program by partnering with schools and institutes, providing structured, hands-on learning with clear goals and mentorship.
• Justify and secure a dedicated training budget by demonstrating the long-term value of upskilling teams, improving guest satisfaction, reducing errors and increasing operational efficiency.
• Continually drive the Wilderness values, brand purpose and environmental mandate.
• Identify potential in staff and work to mentor / develop them.
• Be present when external trainer trips are happening and travel with them to the camps.
• Carry out employee assessments as and when required.
• Assist with staff on-boarding and induction when required.
• Work closely and maintain open communication with other trainers and relevant operations departments to ensure a unified approach.

SPECIALITY FOCUS AREAS

Including but not limited to:

Menu Maintenance

• Ensuring that menus are in place and being followed and any changes and enhancements needed are made and communicated with the Group Food Experience manager before being implemented.

Recipe Folders/boxes

• Ensure that recipe cards or folders are up to date and in good order.
• Service list being followed

Par stocks

• Par stock sheet creation and maintenance to ensure that the camps are ordering correctly according to their menus.

Supplier Relations

• Ensure that the relationships with suppliers are maintained and that regular meetings and visits are made to discuss any feedback and new processes.

Auditing

• Conduct regular camp food audits, by means of the Wilderness auditing protocol, and feedback to the Operations Manager.
• Ensure commitments and timelines to rectify any issues are agreed on and followed up accordingly.

Monthly Reporting and meetings with the Group FEM

• Ensure that a monthly report is sent to the Group Food Experience manager within deadlines and containing the correct feedback, be available for monthly feedback meetings.

Group Environmental Standards

• Ensure that the group sustainability standards are being adhered to and met in all the camps.

Recruitment of Senior Food Team

• Recruitment of the executive chefs, chef trainers and any other senior member of the food team

Management of the central training kitchen if applicable

• Ensure that the central kitchen is well run and managed to carry out training courses and supply the camps with basic products.

COMPETENCIES

• A National Diploma in Culinary Arts and/or Hospitality Management or equivalent.
• A minimum of 5 years’ experience within the hospitality industry.
• Experience in handling international guests and seasoned travellers will give an added advantage.
• Computer skills (MS Office suite).

• Outstanding people skills and ability to communicate.
• Know how to manage and work in a team.
• Strong verbal skills, both written and spoken.
• Keen eye for detail.
• High levels of energy and enthusiasm to drive the guest experience.
• A desire to improve staff skills and to motivate them constantly.
• Ability to manage and to meet set targets.