Potts Point, Sydney
An upcoming fire-led grill restaurant opens in Potts Point in 1 month. A 2-metre gas char grill sits at the centre of the kitchen; konro and hibachi handle the finishing. The menu is built around what fire does best, clean smoke, controlled char, and precise sauce and flavour pairing across premium proteins.
Backed by an established Sydney restaurant group.
The role
You'll run the kitchen day-to-day, leading a small brigade (Sous/Grill CDP, Demi/KH Hybrid, casual Commis) across Wednesday–Saturday dinner and Sunday continuous. You'll work alongside the Executive Chef on menu development, costing, ordering and quality control, and own the grill program end to end from marinade and cure schedules to service-line consistency.
What you'll bring
- Minimum 10 years professional kitchen experience, with significant time at Head Chef or senior CDP level
- Deep expertise on live-fire cooking, char grill, konro, hibachi, wood embers. You know how proteins behave over fire and how to hold a service line without losing precision
- Strong protein knowledge across beef, lamb, pork and seafood; confidence with premium cuts, MB scoring and primal breakdown
- A genuine feel for sauce and flavour pairing, you build plates where the sauce sharpens the protein rather than sits beside it
- A restrained hand. Nothing on the plate that doesn't earn its place
- Clean, calm leadership. Small brigade, tight kitchen, no theatrics
- Australian working rights
What we offer
- $102,000 gross per annum (approximately $1,500 per week after tax), plus superannuation
- 38–45 hours per week including weekends
- Closed Monday and Tuesday
- Direct working relationship with the Executive Chef and genuine input on menu, suppliers and kitchen build-out
- A new opening with the backing of an established group
To apply
Send a short cover note and CV to [email protected]
Pay: From $102,000.00 per year
Benefits:
- Employee discount
- Free food
Work Location: In person
