Sous Chef | Bert's Bar & Brasserie

Merivale; Sydney; On-site; AUD 110,000 - 140,000; Full time

Job summary

Berts Bar & Brasserie is seeking a Senior Sous Chef to join its 2-hatted restaurant overlooking Pittwater. You will lead daily kitchen operations, develop menus with the Head Chef and drive consistency in prep and service.

The role suits a hands-on leader who mentors others and thrives on outstanding ingredients. Experience in high-end or hatted venues, a passion for seasonal coastal European cuisine, and strong grilling/charcoal skills are essential.

Qualifications

• Proven experience as a Sous Chef or above in a high-end or hatted restaurant.
• Seasonal produce and coastal European cooking passion.
• Strong technical skills across seafood, shellfish, whole fish and quality meats.

Responsibilities

• Lead daily kitchen operations with Head Chef guidance.
• Contribute to menu development and drive consistency across preparation and service.
• Inspire and develop the kitchen team; opportunity for broader responsibilities based on strengths.

Skills

Sous Chef experience

Seasonal produce

Coastal European cuisine

Seafood cooking

Meat quality

Grilling over charcoal

Leadership

Kitchen management

Food cost control

Food safety & presentation

Tools

Grills

Job description

Welcome to Berts. A light filled Bar & Brasserie overlooking Pittwater and the stunning grounds of The Newport. Reminiscent of the grand hotel dining rooms of the 1930s, with the relaxed air of the northern beaches, this 2-hatted gem is a picture-perfect spot to enjoy a spoil-yourself lunch or dinner with their produce-driven menu. The kitchen is a chef's dream with marble benchtops and two Basque grills which see premium beef and lobster fresh from the tank as staples. Berts has become a Northern Beaches destination showcasing a mouth-watering coastal European menu... Think Oyster bar, Dressed Crab, Crudo and Caviar.

The Role

We’re looking for an exceptional Senior Sous Chef to join the team at Berts Bar & Brasserie. This is an opportunity for an accomplished chef who loves working with outstanding produce and takes pride in leading and developing the people around them.

Working closely with the Head Chef, you’ll lead daily kitchen operations, contribute to menu development and drive consistency across preparation and service. We’re also keen to hear from experienced kitchen leaders drawn to Berts, with scope for broader responsibility based on your strengths and experience.

Our ideal candidate will bring:

• Proven experience as a Sous Chef or above in a high-end or hatted restaurant.
• A passion for seasonal produce, coastal European cooking and exceptional ingredients.
• Strong technical skills across premium seafood, shellfish, whole fish and quality meats.
• Experience cooking over charcoal and working with grills.
• A hands-on leadership style that inspires the team and develops the chefs around you.
• Confidence managing kitchen workflows, mise en place and service, staying calm and organised under pressure.
• Sound commercial judgement across rostering, stock management, food costs and waste control.
• An eye for detail and a commitment to exceptional food safety, presentation and consistency.