Primary Purpose

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.

Key Responsibility Areas

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, dairy-free, nut-free and other key options.

Train culinary teams on substitutions, cross-contamination prevention and confidently handling special dietary needs.

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 and 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 seasonal 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.

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.

• 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, dairy-free, nut-free and other key options.
• Train culinary teams on substitutions, cross-contamination prevention and confidently handling special dietary needs.
• 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 and 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.
• Ensure that seasonal 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.
• Ensure that recipe cards or folders are up to date and in good order.
• Par stock sheet creation and maintenance to ensure that the camps are ordering correctly according to their menus.
• Ensure that the relationships with suppliers are maintained and that regular meetings and visits are made to discuss any feedback and new processes.
• 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.
• 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.
• Ensure that the group sustainability standards are being adhered to and met in all the camps.
• Recruitment of the executive chefs, chef trainers and any other senior member of the food team
• Ensure that the central kitchen is well run and managed to carry out training courses and supply the camps with basic products.

• 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.

• A National Diploma in Culinary Arts and/or Hospitality Management or equivalent.