About Us
We’re an established and high-energy venue delivering modern pub cuisine, great team culture and consistent service. You’ll be working with quality produce, motivated staff and a management team that values structure, creativity and operational excellence.

The Roles

Head Chef

Full ownership of kitchen operations: menu design, supplier & cost control, rostering, and food safety.

Lead and mentor the kitchen team, set standards, drive quality and profitability.

Oversee service delivery, maintain strong kitchen discipline and innovation in a busy pub environment.

Sous Chef

Support the Head Chef and lead by example during service shifts.

Manage consistency across dishes, supervise training and shift handovers.

Assist with stock management, cost control, food safety compliance and team performance.

What You’ll Bring

Experience in a high-volume pub, bistro or kitchen environment.

Strong leadership skills, clear communication and ability to motivate a team.

Solid understanding of food cost, wastage, stock control and kitchen KPIs.

Excellent food safety knowledge and adherence to compliance standards.

Flexibility to work nights, weekends and public holidays.

For Head Chef: ability to design menus, control budgets and lead kitchen strategy.

For Sous Chef: capability to drive service performance and assist leadership.

Must have full working rights in Australia. Sponsorship is not available.

What We Offer

Salary up to $80,000 per annum + superannuation, depending on role and experience.

Stable, supportive management team with clear growth opportunities.

A kitchen environment that balances structure with creativity.

A team culture that rewards quality, consistency and improvement.

How to Apply
Please submit your CV and a short cover letter indicating which role you’re applying for (“Head Chef” or “Sous Chef”). Highlight your relevant experience, leadership results and what you can bring to our kitchen.