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

The space is compact and the setup is simple - induction cooking, no extraction, no heavy equipment - the goal is simple, delicious food, not overthought or fussy dishes. It’s a kitchen built around seasonality, good produce, and a Mediterranean way of cooking that values restraint over complexity.

If you like the food at St John, River Café, or Gloriosa, this is the kind of cooking you’ll enjoy - ingredient-led, straightforward, and focused on flavour rather than show.

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 don’t need previous head chef experience, but you do need to be ready to take ownership of the kitchen.

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.

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

It’s a good opportunity for someone who wants to cook in a more grounded, intuitive way, with a clear point of view and a lot of autonomy.

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