Current all-day eatery in Potts Point hiring Sous Chef, CDP, and Commis Chefs. Seasonal produce, sandwich bench by day, grill & wine at night!

ABOUT ELEANOR’S

Eleanor’s opens on Macleay Street in November and we’re building our opening kitchen team. It’s an all-day eatery with great drinks and a view: coffee and breakfast from 7am, a big sandwich lunch, then the grill fires up at night for shared plates and wine by the carafe.

The menu is produce-led and changes with the seasons, leaning Greek and Portuguese with plenty of fire, pickles, and big sauces - think swordfish schnitzel sandwiches, local seafood, and cumin and chilli lamb chops. Ugly delicious, nothing fussy.

We are currently hiring for two separate positions:

POSITION 1: SOUS CHEF The Work: You’re second in charge, and in charge when the Head Chef is off. That means leading service on both sides of the day: a fast lunch rush where sandwiches need to move quickly, and nights on the grill. You’ll look after prep, ordering, and stock, keep the team cooking to recipe cards, and help test and cost the menu.

Who We’re After:

· A Sous Chef, or a senior CDP ready for the step up.

· Someone quick, clean, and excited about seasonal produce and simple food done properly (if you get excited about a braise, working with local growers, or a good jar of pickles, you’ll fit right in).

· Comfortable with the numbers side of things (food cost, yields, rosters).

· A leader who’d rather teach someone than yell at them.

· Starting early to mid-November.

The Deal:

· Real input on the menu - sandwiches change weekly and the night menu keeps moving with what's in season.

· New kitchen, new gear (yes, there’s a hibachi).





POSITION 2: CHEFS (CHEF DE PARTIE & COMMIS)

The Work: It’s dynamic work across an all-day prep and service line. Mornings focus on prep, baking, and setup; lunch centres on our fast-paced, made-to-order sandwich bench where speed and presentation go hand in hand; and nights switch to live-fire cooking on the grill, fryer, and shared plates. Across every section, we pride ourselves on precision, consistency, and maintaining a spotless, organised bench.

Who We’re After:

· CDPs who’ve run a section somewhere busy and can own their station.

· Commis Chefs with a bit of kitchen time under their belt who want to learn and level up.

· Fast hands, a tidy bench, and the ability to follow a recipe card consistently every time.

· Bonus points if you’re curious about pickles, offcuts, and cooking over coals.

· Starting early to mid-November.

The Deal:

· Opening team experience, so you get a say in how the kitchen runs.

· Proper training before opening: tastings, spec sheets, and practice services.

WHAT WE OFFER (FOR ALL ROLES)

· Competitive Salary: $70,000 – $90,000 super (dependent on role and experience).

· Great culture: A kitchen where people talk to each other properly.

· Flexible Roster: Open 7am to 10pm, 7 days a week, so expect a mix of earlies, days, nights, and weekends.

· Full training from day one.

KEEN?

Send your CV through Seek and let us know which role you’re applying for (Sous Chef, CDP, or Commis).

· Bonus points: Tell us the best/dream sandwich you’ve ever eaten.

Note: You’ll need the right to work in Australia and a Food Handler Certificate (which you can easily complete online before starting).

📌 Sous Chef, Chef de Partie & Commis Chefs (Potts Point)
🏢 Eleanor's
📍 Potts Point