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The Lucas Collective is seeking a Junior Sous/Sous Chef for our premium restaurant operations. The role emphasizes leadership, a passion for global cuisine trends, and effective management of a diverse team. You will ensure food safety documentation, rostering, and ordering while upholding OH&S standards.
Strong relationships, day-to-day operations focus, and budgeting awareness are valued. Applicants should be available weekends and holidays and proficient in Microsoft Office.
A statement of modern Australian design and sophisticated dining culture, the art of à la carte is the centrepiece allowing diners to curate their own experience promising no two visits need ever be the same.
Grand yet intimate, the restaurant has 180 degree views over Collins and Exhibition streets encompassing distinctly different dining experiences - the Society dining room, customised private dining, the Lillian Brasserie and a luxurious lounge bar with each space remaining independent in menu offerings.
Formerly known as Lucas Restaurants, Lucas Collective is the vision of restaurateur Chris Lucas. Proudly founder-owned and led, our independent hospitality collective is home to some of Australia’s most loved and acclaimed restaurants, bars, and event brands - including Chin Chin, Maison Batârd, Society, Grill Americano, Baby, Yakimono, Hawker Hall and more.
We are curious, innovative, and constantly redefining the boundaries of hospitality, shaping a future where lifestyle, culture, and design intersect.
At Lucas Collective, we champion growth. We recognise talent, celebrate success and create space for individuals to thrive, proudly offering a culture that’s inclusive, inspiring and grounded in respect. Our tailored training approach marries on-floor experience with our own digital education platform and we offer access to an array of career-changing opportunities.
Make Lucas Collective your next - and best - career move.