- A supportive team culture built on high standards, and real pride in the product
- Work in one of Australia's most recognised pastry teams
- Step into a leadership role and contribute to the success of our Sydney venues
Lune exists to create exceptional experiences, moments of joy, and excellence in the everyday.
We’re looking for a full-time
Sous Chef to join our Sydney leadership team, working across our
Rosebery and CBD kitchens. This role is ideal for a passionate hospitality professional with strong pastry knowledge, proven leadership skills, and the ability to guide teams in a high-performance environment.
What the role involves:
- Act as second in command across the Sydney region and in support of the Head Chef across all BOH operational matters
- Contributing hands-on to pastry production and following recipes and production schedules with precision across all Sydney venues
- Training, coaching, and performance-managing team members
- Supporting recruitment, rostering, and appraisals in collaboration with the Head Chef
- Maintaining high standards of food safety, hygiene, and presentation
- Fostering a positive, collaborative kitchen culture
We’re looking for someone who:
- Has 2+ years leadership experience in a kitchen environment with strong culinary skills
- Takes responsibility for their work and their team's outcomes
- Communicates with clarity and impact
- Thrives in a kitchen environment that offers both challenge and reward
- Is motivated to drive their team to success
- Leads with a calm, consistent approach
- Is passionate about the Lune product
What we offer:
- Sous Chef: Salary of $95,000 + super
- A genuine focus on work-life balance with consistent, day time, full-time hours (38hrs/week)
- A values-led, positive team culture that will celebrate your success with you
- Staff discounts, coffee perks, paid parental leave, and access to our Employee Assistance Program
We're hiring now!
Apply with your resume and a short cover letter telling us what you would bring as a leader to Lune Sydney.
Questions? Email:
[email protected]