Senior Sous Chef – Busy restaurant, great team & work-life balance

Venue: Henry and the Fox – Modern Australian Dining & Events
Location: Melbourne CBD
Employment Type: Annualised Salary
Roster: Monday to Friday with occasional special events on weekends

Role Overview

Henry and the Fox is seeking an experienced Senior Sous Chef to join the leadership team of our established Melbourne CBD restaurant and events venue.

This is a rare senior kitchen opportunity offering strong work-life balance, an established long-term team and a regular Monday-to-Friday trade base. Some weekend work will be required, primarily for food and wine masterclasses, seasonal events and other special hospitality experiences.

Working closely with the Head Chef and Operations Manager, you will play a key role in leading the kitchen’s day-to-day operations across restaurant service, corporate dining, private functions and events. You will also contribute to menu development, weekly specials, seasonal updates and event menus.

Henry and the Fox focuses on modern European and Australian cuisine, with a mix of corporate dining, private events, long lunches, food and wine experiences, and engaging masterclasses.

The role suits a hands-on senior chef with a genuine passion for food, leadership and continuous improvement. You will be expected to lead confidently, maintain standards and take ownership of the kitchen when required.

This is an ideal prospect for an experienced Sous Chef ready to step into a more senior position, or an established Senior Sous Chef looking for greater responsibility, creative input and a more balanced roster.

Key Responsibilities

Support the Head Chef in leading kitchen operations across restaurant service, private dining, functions and events

Take responsibility for day-to-day menu execution, food quality and presentation standards

Lead the kitchen and assume responsibility for operations in the Head Chef’s absence

Maintain and enforce food safety, hygiene and compliance standards

Hold current Food Safety Supervisor certification

Drive efficient preparation systems, workflow and service execution

Ensure consistency across daily service, corporate dining and high-volume events

Work with the Head Chef and senior management on menu development, seasonal updates, weekly specials and event menus

Remain hands-on during preparation and service while providing clear leadership to the kitchen team





People Management

Lead, mentor and develop a diverse kitchen team

Help build a positive, professional and accountable kitchen culture

Assist with rosters in line with business needs, wage targets and event requirements

Provide clear direction, performance feedback and practical coaching

Support recruitment, onboarding and ongoing training

Foster teamwork, consistency and continuous improvement

Assist with succession planning and skill development across the kitchen team

Set a strong example in professionalism, organisation and work ethic

Cost & Performance Control

Support food cost control, portion management and wastage reduction

Assist with menu costing, recipe adherence and margin performance

Monitor kitchen productivity and help maintain wage targets

Oversee stock control, ordering and supplier management as required

Identify opportunities to improve kitchen efficiency and profitability

Maintain solid commercial discipline while protecting food quality and the guest experience

Ensure recipes, preparation methods and presentation standards are followed consistently

Events & Experiences

Lead or support the culinary delivery of private events, group dining, corporate functions and special events

Oversee food delivery for wine lunches, long lunches, masterclasses and seasonal dining experiences

Adapt kitchen operations to suit different event formats, menus and guest numbers

Work closely with the events and front-of-house teams to ensure seamless delivery

Contribute to menu planning for bespoke functions and premium event experiences

Help maintain Henry and the Fox’s reputation for reliable, polished and well-executed events

Skills & Experience Required

Minimum 5–7 years’ experience in professional kitchens, including experience in a senior or supervisory role

Previous experience as a Senior Sous Chef, Sous Chef or chef with equivalent responsibility in a high-volume restaurant, hotel, events or premium casual dining environment

Strong background in modern Australian,



European-influenced or contemporary restaurant cuisine

Proven ability to lead, train and develop kitchen teams

Strong understanding of menu costing, food margins, wage control and kitchen profitability

Experience delivering private events, corporate functions and set-menu dining

Ability to confidently lead the kitchen in the Head Chef’s absence

High level of computer literacy and confidence using kitchen systems

Calm, organised and solutions-focused under pressure

Certificate III or IV in Commercial Cookery required

Food Safety Supervisor certification required

Highly Regarded

Experience with corporate dining, long lunches, wine dinners or premium event menus

Seasonal menu development and established supplier relationships

Ability to balance restaurant service with high-volume event execution

Experience assisting with kitchen rosters, wage management and food costing

A leadership style that is firm, fair, consistent and team-focused

A genuine interest in progressing into a Head Chef position in the future

About Henry and the Fox

Henry and the Fox is a modern Australian restaurant and events venue located in the heart of Melbourne’s CBD. The venue caters to a mix of weekday restaurant trade, corporate dining, private functions, long lunches and special events.

With a strong Monday-to-Friday trade base and a focus on professional, well-executed hospitality, Henry and the Fox offers a structured environment for a senior chef who wants to develop their leadership skills while contributing to the venue’s food direction and ongoing success.

The Opportunity

This is an excellent opportunity for an experienced Sous Chef or Senior Sous Chef who wants meaningful responsibility, creative input and the opportunity to play a key role in a respected CBD venue.

The successful candidate will work closely with the Head Chef to strengthen kitchen systems, develop the team and deliver consistent outcomes across restaurant service and events. You will have genuine responsibility for day-to-day kitchen leadership and the opportunity to continue developing towards a future Head Chef role.

Monday-to-Friday Senior Sous Chef roles are rare in hospitality. This position offers genuine senior responsibility, creative input and leadership experience without the usual late-night and weekend-heavy roster.

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