Senior Sous Chef | Bert's Bar & Brasserie

Job description

Company Description At Merivale, people are at the heart of everything we do - a family-owned hospitality group with a portfolio of more than 90 venues across Australia. From iconic venues to unforgettable guest experiences, our diverse portfolio spans restaurants, bars, pubs, nightlife, and events, delivering exceptional moments for our guests every day. Job Description The Venue 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 1930’s, 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. Bert’s 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 Bert’s 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 Bert’s, with scope for broader responsibility based on your strengths and experience. Qualifications 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. Additional Information Merivale Employee Benefits 25% staff discount across 90+ Merivale venues. Exclusive monthly perks, staff-only rewards and events. Merivale Staff Cellar – access to premium wines at staff pricing. Paid parental leave – with flexible return to work options. Unlimited career growth with endless development opportunities. Merivale Academy – online and in-person training, including Leadership, Guest Experience, F&B. Professional accreditation support – including Leadership and WSET qualifications. Employee Assistance Program – confidential wellbeing and mental health support, provided by Sonder. Employee Referral Program – earn rewards for bringing great people on board.