Naked For Satan is looking for leaders who will inspire and engage a dedicated brigade of chefs, cooks and kitchen hands as well as having a passion for good quality food. We have fun at work, and we also want you to.

The Venue

Naked for Satan has become a Melbourne institution, known for its unique blend of history, culture, and exceptional views. Established 14 years ago, we were one of the first rooftop bars not only in Fitzroy, but also the city, offering what is often considered the best view in Melbourne. Our rooftop is the perfect place to soak in the breathtaking city skyline while sipping on a cocktail or one of our infused vodkas.

Our Basque-inspired bistro fare blends the bold, rustic flavors of the Basque Country (a region straddling northern Spain and southwestern France) with the casual, approachable charm of a bistro. The cuisine is grounded in simple, high-quality ingredients—fresh seafood, cured meats, seasonal vegetables, peppers, and plenty of olive oil—while often incorporating smoky, spicy, and earthy elements - it's fast paced, high energy and lots of fun.

Riverland Group

As part of The Riverland Group we are one of seven well known hospitality Venues: The Boatbuilders Yard, The General Assembly, Riverland Bar, Hotel Railway Brunswick, Jetty Road Brewery, Naked For Satan and Lot 100 (SA). This diversity allows for important career growth opportunities throughout the group, drawing on many years’ worth of experience in hospitality in Victoria.

The Role

Our CDP's oversee a small team and your own section and oversee preparation and cooking during service. As well as managing stock across the kitchen they drive hygiene and sanitation standards. We will also encourage you to learn into the mechanics of a successful well organised kitchen, with opportunity to develop and promote within the venue, or within the group.

We offer realistic and varied rosters with flexible hours, with weekdays and days being our peak periods. We prioritise balance and enjoy our time at work and value our days off.

Who are we looking for?

Able to perform in a high-volume environment always maintaining high and consistent food standards.

You have a passion for food with relevant work history.

Someone who is willing to be inspired, led, train and be developed by our Head Chef & Sous Chef teams and in return translate the same commitment to junior staff.

A team player that can work varied sections or is willing to learn in a structured training environment.

Have strong communication skills and is professional, inclusive and promotes staff culture.

Open flame/grill cooking experience is highly desirable but not essential

Experience running an open kitchen pass in a high-volume environment is highly desirable

Demonstrates a positive and customer centric attitude.

What’s in it for you?

Real work-life balance
38– 42 hours per week

Staff rewards & incentives

Career Development into multi-site operations

Generous staff discounts at all Riverland group venues

Very close to public transport and discounted car parks

Great staff culture

Join a fun, creative & professional team

Established Structure & systems