If you're a sous chef or CDP who's ready to run your own kitchen, this is the place to make that step. At Wineism, you'll take full ownership of a small, well-defined kitchen. You'll run a tight menu of small plates designed to pair with the wine, and you'll have real input on how the food evolves.
The menu is set and achievable. You won't start from a blank page. What we need is someone organised, reliable and confident enough to run service on their own, and who cares about doing it well every time.
The Role
You'll run the kitchen day to day. That means executing our small plates menu, managing stock and suppliers, and keeping the kitchen clean and compliant. For most services it's your kitchen to run solo, with extra hands on busy days and for events. You'll work closely with our FOH team, and you'll help set the rhythm and culture of the venue.
You'll also have a creative voice. As you settle in, you'll help shape seasonal changes, specials and new dishes alongside the team.
Key Responsibilities
Run all kitchen operations, including prep, service and daily setup and pack-down
Execute every dish to spec with consistency and care
Maintain clear prep guides and systems so service runs smoothly when you're running it solo
Keep equipment clean, functional and protected
Keep the kitchen organised, from storage to labelling
Take initiative to improve processes where you see the opportunity
Menu & Creativity
Contribute ideas for seasonal updates, specials and new dishes
Work with the team to keep the food offering fresh and aligned with our wine list
Stock & Ordering
Maintain par levels, manage inventory and place regular orders




Build good relationships with our suppliers
Rotate and store stock well to minimise waste and cost
Receive and check deliveries for quality and accuracy
Cost dishes and work within agreed margin targets
Keep clear records of food costs, wastage and ordering
Flag any pricing changes with the Venue Manager
Cleaning & Compliance
Keep the kitchen clean to a high standard and complete all cleaning records
Ensure the kitchen meets food safety regulations at all times
Communicate clearly with FOH during service and through the week
Attend team meetings and run menu training so FOH can sell the food with confidence
Contribute ideas that help the food offering support the venue's growth
What You'll Bring
Experience as a sous chef, CDP or similar, and readiness to lead your own kitchen
Confidence working solo through a service
Strong cooking skills and a solid understanding of ingredients and technique
Good knowledge of food safety and kitchen compliance
Some experience with ordering, stock or costing. We'll back you to build on it
Clear communication and a team-first attitude
Genuine passion for food, seasonality and hospitality
Your Schedule
You'll work 38 hours a week, Wednesday to Sunday, covering prep, service, ordering and admin. There are no late finishes, and you'll have flexibility to plan prep outside peak hours.
What We're Offering
Full time or Permanent Part time role, with stable hours, Wednesday to Sunday
The title, ownership and experience of running your own kitchen
Creative input into the menu as it evolves
A warm, close-knit team that's genuinely glad to have you
A beautiful venue you'll be proud of every day
#J-*****-Ljbffr

📌 Chef – Solo Kitchen, Small Plates (Melbourne)
🏢 Wineism
📍 Melbourne