House of Bungalow Surry Hills, Sydney
Full-time position $85,000-$95,000 + super, based on experience

House of Bungalow opens in Surry Hills later this year, an elevated restaurant and a late-night basement, all under one roof. The cooking is modern Spanish × Asian: produce-driven & precise.

We're looking for one Sous Chef to help build this kitchen from day one.

The role

You run the pass. Prep levels, consistency, and the standard of everything that leaves the kitchen sit with you, and the kitchen is yours when the Head Chef is away. Away from service you'll be across recipe costing and standardization, ordering and supplier quality, stock takes, rostering and labor, and bringing the brigade along. You'll work closely with the FOH leads to keep service moving.

It's an opening role and a properly hands-on one. You'll have real say in the menu, the systems and the culture here and you'll own them too.

What we're looking for

4-6+ years in professional kitchens, at least two as Sous, Junior Sous or senior Chef de Partie

Someone who's led a pass through a full,



busy service in a quality kitchen

A commercial head: food cost, yield, waste, portion control, labor

Certificate IV in Commercial Cookery or Diploma of Hospitality, plus a Food Safety Supervisor certificate

Calm, credible leadership, the kind of chef junior cooks want to work for

Full Australian working rights, and availability across days, evenings and weekends

Experience in openings, hatted or premium-casual environments, live-fire cooking, shared plates, or Spanish and Asian cuisine is a real plus.

What we offer

$80,000-$95,000 + super, reviewed at six months

A genuine second-in-command role, with input into menu development, kitchen systems and team culture

The chance to set a kitchen's standards from scratch rather than inherit someone else's

A explicit path toward Head Chef within a growing group

Staff meals, training and venue benefits

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📌 Sous Chef (New South Wales)
🏢 Bungalow Collective
📍 New South Wales