We're looking for a leader who is passionate about high service standards and is looking for one of the rare Monday to Friday roles. Melbourne CBD

About the opportunity

It’s not every day that Melbourne’s hospitality industry offers a Monday to Friday role with a reputable and well-established venue - but this is one of those rare chances.

We’re on the lookout for exceptional Chef de Parties or Junior Sous Chefs who are ready to take the next step in their career.

Our client operates a stand-alone venue that trades Monday to Friday only and occasionally hosts private events across several times a year.
The venue attracts a corporate clientele, offering a range of food and beverage options - from relaxed breakfast and lunch services to event spaces designed for conferences, product launches, or corporate functions, 

Working closely with the Executive Chef, the Sous Chef will play a key role in maintaining quality and consistency. Menus range from simple, high-quality dishes to more creative, boundary-pushing offerings, depending on the occasion and audience



The benefits

• Monday to Friday schedule with mostly day shifts (8am–4pm)
• Join a skilled and stable kitchen team with a passion for excellence
• Backed by a supportive Executive Chef and Head of Operations who provide clear goals and resources
• Work across a diverse range of offerings—from casual daytime dining to premium corporate events

The candidate

• Minimum 2+ years’ experience as a Chef de Partie or Junior Sous Chef in a premium or contemporary dining environment
• Confident in leading services while mentoring Cooks and Apprentices
• Event/banquet experience is advantageous, but not essential
• Strong leadership and training skills with the ability to implement and adapt to regular menu changes

How to Apply

Attach a resume and Click APPLY

JOB REFERENCE #33085725