Opening Sous Chef: Mediterranean Kitchen Maestro

Lucas Collective; City of Melbourne; On-site; AUD 70,000 - 95,000; Full time

Benefits offered by this job

Career progression

Training & masterclasses

Wine & sake programs

Dining discounts

Collaborative team

Job summary

Noẽma, the latest concept from Lucas Collective, opens in Melbourne’s CBD with a Mediterranean menu built around Josper‑grilled cooking and exceptional produce.

We are seeking the industry’s best Sous Chefs to join our opening team in Melbourne. Assist the Head Chef, plan and guide day‑to‑day kitchen operations, and coach the team to run every section efficiently from service to prep.

You’ll work across a main dining room, intimate basement and private spaces, with weekends and holidays required.

Qualifications

• Demonstrated experience as a Sous Chef in premium restaurant.
• Strong understanding of contemporary Mediterranean cuisine, with Greek and live-fire experience.
• Effective management and communication of diverse team.
• Experience in managing and maintaining food safety program including documentation.
• Rostering and ordering experience.
• Monitor and supervise OH&S standards and procedure.
• Ability to build and maintain effective relationships.
• Genuine interest in the day to day operations.
• Excellent attention to detail.
• Outstanding time management during preparation and service periods.

Responsibilities

• Assist the Head Chef with day-to-day kitchen operations.
• Ensure each kitchen section operates efficiently by planning, organizing, supervising and coaching the team.

Skills

Sous Chef Experience

Mediterranean Cuisine

Team Management

Food Safety

Rostering

OH&S

Relationship Building

Attention to Detail

Time Management

Weekend Availability

Job description

Noẽma, the latest concept from Lucas Collective, opens in Melbourne’s CBD with a Mediterranean menu built around Josper‑grilled cooking and exceptional produce.

We are seeking the industry’s best Sous Chefs to join our opening team in Melbourne. Assist the Head Chef, plan and guide day‑to‑day kitchen operations, and coach the team to run every section efficiently from service to prep.

You’ll work across a main dining room, intimate basement and private spaces, with weekends and holidays required.