Senior Sous Chef – Busy restaurant, great team & work-life balance

Senior Sous Chef – Monday to Friday

Venue: Henry and the Fox – Modern Australian Dining & Events
Location: Melbourne CBD
Employment Type: Annualised Salary
Roster: Monday to Friday with occasional special events on weekends

Role Overview

Henry and the Fox is seeking an experienced Senior Sous Chef to join the leadership team of our established Melbourne CBD restaurant and events venue.

This is a rare senior kitchen opportunity offering strong work-life balance, an established long-term team and a regular Monday-to-Friday trade base. Some weekend work will be required, primarily for food and wine masterclasses, seasonal events and other special hospitality experiences.

Working closely with the Head Chef and Operations Manager, you will play a key role in leading the kitchen’s day-to-day operations across restaurant service, corporate dining, private functions and events. You will also contribute to menu development, weekly specials, seasonal updates and event menus.

Henry and the Fox focuses on modern European and Australian cuisine, with a mix of corporate dining, private events, long lunches, food and wine experiences, and engaging masterclasses.

The role suits a hands-on senior chef with a genuine passion for food, leadership and continuous improvement. You will be expected to lead confidently, maintain standards and take ownership of the kitchen when required.

This is an ideal opportunity for an experienced Sous Chef ready to step into a more senior position, or an established Senior Sous Chef looking for greater responsibility, creative input and a more balanced roster.

Key Responsibilities

Kitchen Leadership & Operations

• Support the Head Chef in leading kitchen operations across restaurant service, private dining, functions and events

• Take responsibility for day-to-day menu execution, food quality and presentation standards

• Lead the kitchen and assume responsibility for operations in the Head Chef’s absence

• Maintain and enforce food safety, hygiene and compliance standards

• Hold current Food Safety Supervisor certification

• Drive efficient preparation systems, workflow and service execution

• Ensure consistency across daily service, corporate dining and high-volume events

• Work with the Head Chef and senior management on menu development, seasonal updates, weekly specials and event menus

• Remain hands-on during preparation and service while providing clear leadership to the kitchen team

People Management

• Lead, mentor and develop a diverse kitchen team

• Help build a positive, professional and accountable kitchen culture

• Assist with rosters in line with business needs, wage targets and event requirements

• Provide clear direction, performance feedback and practical coaching

• Support recruitment, onboarding and ongoing training

• Foster teamwork, consistency and continuous improvement

• Assist with succession planning and skill development across the kitchen team

• Set a strong example in professionalism, organisation and work ethic

Cost & Performance Control

• Support food cost control, portion management and wastage reduction

• Assist with menu costing, recipe adherence and margin performance

• Monitor kitchen productivity and help maintain wage targets

• Oversee stock control, ordering and supplier management as required

• Identify opportunities to improve kitchen efficiency and profitability

• Maintain strong commercial discipline while protecting food quality and the guest experience

• Ensure recipes, preparation methods and presentation standards are followed consistently

Events & Experiences

• Lead or support the culinary delivery of private events, group dining, corporate functions and special events

• Oversee food delivery for wine lunches, long lunches, masterclasses and seasonal dining experiences

• Adapt kitchen operations to suit different event formats, menus and guest numbers

• Work closely with the events and front-of-house teams to ensure seamless delivery

• Contribute to menu planning for bespoke functions and premium event experiences

• Help maintain Henry and the Fox’s reputation for reliable, polished and well-executed events

Skills & Experience Required

• Minimum 5–7 years’ experience in professional kitchens, including experience in a senior or supervisory role

• Previous experience as a Senior Sous Chef, Sous Chef or chef with equivalent responsibility in a high-volume restaurant, hotel, events or premium casual dining environment

• Strong background in modern Australian, European-influenced or contemporary restaurant cuisine

• Proven ability to lead, train and develop kitchen teams

• Strong understanding of menu costing, food margins, wage control and kitchen profitability

• Experience delivering private events, corporate functions and set-menu dining

• Ability to confidently lead the kitchen in the Head Chef’s absence

• Strong English communication skills

• High level of computer literacy and confidence using kitchen systems

• Calm, organised and solutions-focused under pressure

• Certificate III or IV in Commercial Cookery required

• Food Safety Supervisor certification required

Highly Regarded

• Experience with corporate dining, long lunches, wine dinners or premium event menus

• Seasonal menu development and established supplier relationships

• Ability to balance restaurant service with high-volume event execution

• Experience assisting with kitchen rosters, wage management and food costing

• A leadership style that is firm, fair, consistent and team-focused

• A genuine interest in progressing into a Head Chef position in the future

About Henry and the Fox

Henry and the Fox is a modern Australian restaurant and events venue located in the heart of Melbourne’s CBD. The venue caters to a mix of weekday restaurant trade, corporate dining, private functions, long lunches and special events.

With a strong Monday-to-Friday trade base and a focus on professional, well-executed hospitality, Henry and the Fox offers a structured environment for a senior chef who wants to develop their leadership skills while contributing to the venue’s food direction and ongoing success.

The Opportunity

This is an excellent opportunity for an experienced Sous Chef or Senior Sous Chef who wants meaningful responsibility, creative input and the opportunity to play a key role in a respected CBD venue.

The successful candidate will work closely with the Head Chef to strengthen kitchen systems, develop the team and deliver consistent outcomes across restaurant service and events. You will have genuine responsibility for day-to-day kitchen leadership and the opportunity to continue developing towards a future Head Chef role.

Monday-to-Friday Senior Sous Chef roles are rare in hospitality. This position offers genuine senior responsibility, creative input and leadership experience without the usual late-night and weekend-heavy roster.