We are seeking talented and dedicated Chefs across all levels — including Sous Chef, Chef de Partie, Demi Chef, and Commis Chef — to join our permanent kitchen brigade on a full-time basis.

This is a rare opportunity to be part of a landmark Melbourne venue where craft, creativity, and professionalism are equally valued. Classification and remuneration will be commensurate with the candidate’s experience, skills, and the level at which they are engaged.

Benefits

• Competitive salary of $75,000 – $90,000 per annum + Superannuation, commensurate with experience and level
• Permanent full-time employment with a prestigious and long-established Melbourne hospitality venue
• Exposure to high-profile events, corporate functions, and a discerning fine dining clientele
• A structured, professional kitchen environment with clear progression pathways
• Ongoing training, skills development, and mentorship from experienced culinary leaders
• Convenient Melbourne CBD location with excellent public transport access
• A supportive and inclusive team culture that values craft and professionalism

Task & responsibilities

• Prepare, cook, and present dishes to the highest standard, in accordance with established menus, recipes, and the venue’s culinary philosophy
• Manage designated kitchen sections during preparation and service, ensuring efficiency, consistency, and quality at all times
• Deliver exceptional food across a variety of service formats, including à la carte dining, degustation menus, private functions, corporate events, and large-scale banquets
• Maintain full compliance with food safety legislation, HACCP principles, and venue hygiene standards
• Assist with stock control, ordering, and inventory management to support cost-effective kitchen operations
• Minimise wastage through disciplined portioning, stock rotation, and sustainable kitchen practices
• Supervise, guide, and mentor junior kitchen team members as appropriate to the role level
• Maintain a clean, safe, and well-organised kitchen at all times
• Liaise effectively with front-of-house management and event coordinators to ensure seamless service delivery
• Contribute ideas and creativity to seasonal menu development and special event menus under the direction of senior culinary leadership

Qualification & experience

• Certificate III or IV in Commercial Cookery, or equivalent culinary qualification and professional experience
• Minimum 1–2 years’ experience in a commercial kitchen (requirement varies by classification level)
• Demonstrated proficiency in classical and contemporary cooking techniques across a range of cuisine styles
• Sound working knowledge of Australian food safety legislation, HACCP compliance, and allergen management
• Prior experience in a fine dining restaurant, luxury hotel, members’ club, or high-volume premium events venue is highly desirable
• Proven ability to maintain composure and quality standards in a high-pressure, fast-paced service environment
• Strong attention to detail, organisational skills, and a genuine passion for culinary excellence
• Effective communication skills and the ability to work collaboratively within a professional brigade structure
• Flexibility to work across a rotating roster, including evenings, weekends, and public holidays