Senior Sous Chef — Lead French Fine-Dining Team

Lucas Collective; Melbourne; On-site; AUD 75,000 - 110,000; Full time

Job summary

Maison Bâtard in Melbourne seeks a Senior Sous Chef to lead the back-of-house team, ensuring exceptional quality and consistency during a new opening. You will drive tasting menus, manage labour costs, and uphold French-inspired gastronomy standards in a busy, high-energy setting.

Ideal candidates have premium dining experience, strong leadership, and a passion for global culinary trends, with a proactive approach to learning and collaboration with front-of-house.

Qualifications

• Senior Sous or Sous Chef experience in premium à-la-carte dining.
• Proven history leading a high-performing team.
• Passion for global cuisine trends.
• Understanding of budgets, food and labour costs is advantageous.
• Knowledge of kitchen operations, inventory management, and food safety standards.
• Ability to build and maintain relationships.
• Proactive, problem-solving mindset with commitment to learning.
• Strong organisational skills for fast-paced service.
• Outgoing personality and interest in day-to-day operations.

Responsibilities

• Lead and mentor BOH team to ensure consistency and quality.
• Maintain high standards of food safety and hygiene.
• Monitor stock, costs, and portion control.
• Collaborate with front of house for service flow.
• Drive continuous improvement during opening phase.

Skills

Leadership

Team Management

Menu Execution

Food Safety

Cost Control

Organisation

High-Pressure Service

Proactive Attitude

Relationship Building

Education

Commercial Cookery Qualification

Tools

Microsoft Office

Job description

Maison Bâtard in Melbourne seeks a Senior Sous Chef to lead the back-of-house team, ensuring exceptional quality and consistency during a new opening. You will drive tasting menus, manage labour costs, and uphold French-inspired gastronomy standards in a busy, high-energy setting.

Ideal candidates have premium dining experience, strong leadership, and a passion for global culinary trends, with a proactive approach to learning and collaboration with front-of-house.