Client Profile

This established hospitality group is preparing to open a substantial new pub and bistro in Melbourne’s inner north. Designed as a genuine neighbourhood venue, the operation will bring together the warmth and energy of a great local with a more ambitious and considered approach to food.

The kitchen will centre on produce-led, contemporary European cooking, underpinned by strong technique, seasonality and quality ingredients. With more than 160 seats and seven-day trade, this will be a significant opening with aspirations to establish itself as a genuine dining destination while retaining the accessibility and personality of a neighbourhood venue.

Job Description

Working closely with the Head Chef and Executive Chef, the Sous Chef will be an important member of the opening leadership team, helping establish the culinary standards and day-to-day rhythm of the kitchen. This is a highly hands-on position for a chef who is passionate about quality produce, thoughtful cooking and precise execution.

With the venue anticipated to open in early to mid January 2027, there is flexibility for the successful candidate to commence anytime from November 2026 through to January 2027. Depending on commencement date, they will have the opportunity to contribute to the pre-opening phase and help establish the team, systems and standards ahead of launch.

- Support the delivery of a produce-driven, contemporary European menu with a strong focus on seasonality and technique

- Lead sections and services, ensuring consistency, precision and attention to detail across the kitchen

- Work closely with senior chefs to maintain ambitious food standards in a high-volume environment

- Assist with training, mentoring and developing a brigade of approximately 15 chefs

- Support ordering, stock control,



food costs and kitchen systems while contributing to a positive and professional kitchen culture

Candidate Profile

The successful candidate will be an experienced Sous Chef, Junior Sous Chef ready to progress, or an accomplished senior chef looking to join an ambitious new opening. A background in quality restaurants, contemporary European bistros or food-led hospitality venues will be highly regarded.

They will have a genuine appreciation for produce, seasonality and technique, alongside the organisational skills required to deliver refined food consistently at volume. Just as importantly, they will be a team-oriented and composed leader who enjoys developing people and contributing to a strong kitchen culture.

- Experience in a quality restaurant, bistro or similarly food-focused kitchen

- Robust technical foundations and an understanding of contemporary European cooking

- A genuine interest in seasonal produce, thoughtful preparation and refined execution

- The ability to maintain high standards across busy, high-volume services

- A positive, hands-on leadership style with the ability to coach and develop junior chefs

Offer

This is an opportunity to join an ambitious new Fitzroy opening and become an important part of its senior kitchen team. The role offers exposure to a considered, produce-led food direction while providing the scale, pace and energy of a substantial new venue.

With flexibility to commence between November 2026 and January 2027, the successful candidate can join during the pre-opening phase or closer to launch. A competitive Sous Chef remuneration package will be offered, alongside the opportunity to develop within an established hospitality group.

To learn more about this role, submit your CV or contact Lee Thompson via [email protected] for a confidential discussion.

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📌 Sous Chef, Contemporary European Bistro, Fitzroy (Melbourne)
🏢 Hastings People
📍 Melbourne