Where’s Nick is looking for a head chef to take over a small, thoughtful kitchen & a sous chef to support.

The space is compact and the setup is simple - induction cooking, no extraction, no heavy equipment - the goal is simple, delicious food built around seasonality, good produce, and a Mediterranean way of cooking.

If you like the food at St John, River Café or Gloriosa, this is the kind of cooking you’ll enjoy.

This is a hands-on role in a two-person team. You’ll be cooking every service, shaping the menu, and working closely alongside one other cook. It’s a small kitchen, so you need to be comfortable doing the whole job - service, prep, and washing your own dishes - and keeping things running smoothly without a lot of structure around you.

We’re looking for a very good cook with solid fundamentals. You should be confident cooking fish and meat, including basic butchery.

You’ll be responsible for placing orders and keeping things organised day to day. There’s good support around managing costs and staying on budget, but you need to be clear, reliable, and easy to communicate with. A calm presence in a small team is important.

If this sounds like your kind of kitchen, send through a bit about yourself and how you like to cook.

There is the opportunity for visa sponsorship for the right person, though ideally you would spend some time working with us first.