Sous Chef
We are seeking a Senior Sous Chef to help manage, oversee and orchestrate an engaged and professional kitchen team. Someone who is a creative, reliable and skilled mentor to our commitment to top produce by creating a personal relationship with suppliers and finding great people to deliver exceptional food. Our menus share an ethos of quality produce prepared with finesse, showcasing our favourite farmers and producers from around Victoria.
Head Chef / Group Chef Leadership Positions
We are seeking passionate chefs and leaders for rewarding senior management roles in our kitchens. These positions help drive our culinary programs and businesses forward, guide the training and development of our chefs and uphold an exceptional guest experience. We’re looking to strengthen our leadership group as we prepare for a big year ahead.
Casual Chef
Meatsmith Specialty Butcher and Wine Merchant is looking for a talented and experienced Casual Chef / Cook to join our production team. This is an exciting opportunity for a passionate culinary professional to work in a high-quality butcher, food and wine-focused environment, where premium ingredients and expert craftsmanship take centre stage.
Chef de Partie - Supernormal Brisbane
We are seeking experienced chefs to join the team, work with incredible produce from our long-term relationships with trusted farmers and suppliers. We seek a reliable and engaged chefs who loves the thrill of a busy service, and strives to progress their career.
Senior Sous Chef
We are seeking a Senior Sous Chef to help manage, oversee and orchestrate an engaged and professional kitchen team. Work with Melbourne’s best suppliers and seasonal produce, and get real career progression: one-on-one appraisals, tailored training and management development.
Sous Chef
This is an opportunity for an experienced, passionate, and career-focused chef with strong leadership and creative flair. We maintain our position as an industry leader through building excellent supplier relationships, accessing the best and freshest produce, and constantly developing our menus, recipes, systems, and procedures.