We are searching for an ambitious, energetic and creative Head Chef to join our business and lead our kitchen team in Perth, WA.

This role is suitable for a current head chef looking for a change, development and mentorship; a sous chef ready for the next step; or even a highly skilled and ambitious more junior chef with varied experience who is ready for a challenge.

You will join a close-knit group of hospitality professionals, with the opportunity to add to your team and take creative ownership of the menu.

For the next six months, you'll work closely with a consulting chef with more than 20 years' experience, including as Culinary Director of a Michelin-starred restaurant group in New York City, and in high level environments in Melbourne and Sydney. The consulting chef's role is to work with you, alongside the owners, to design and establish a structure and systems around you as Head Chef. It is an opportunity to settle into the role with high level support, building on our foundations and creating your own. You will lead collaboration on menu and dish development, with licence to bring your own interests and influences to our simple, seasonal approach.

About the Role

Lead the kitchen and be a senior team member of our intimate, natural wine bar and restaurant, crafting a tight, seasonal menu designed to complement our wine list of more than 500+ natural wines from around the world
Own the food program end-to-end, from menu development to daily execution

Additional Details:

We’re open to applicants from anywhere, but you must be eligible to work in Australia
We are willing to support relocation for the right person
Sponsorship opportunities may be available for the right person in the longer-term
We strongly encourage applicants from diverse backgrounds and those with deep cultural understanding
4-day work week possible for the right candidate
Competitive salary commensurate with experience

Key Responsibilities

Design and evolve a seasonal menu that pairs thoughtfully with natural wine
Source ingredients from local farmers and specialty suppliers, maintaining relationships with producers
Manage food costs, portion control and kitchen budget in a small-footprint operation
Oversee inventory, ordering, and stock rotation to minimise waste
Ensure consistent plating, seasoning and quality across every service
Maintain food safety and hygiene standards; hold or be willing to obtain relevant certifications
Hire, train, and mentor kitchen staff (a small team of 2–4)
Create and maintain clear systems, including for prep lists, station setups and recipes
Collaborate closely with the bar/floor team and owner on menu, specials and events
Maintain a clean, organised, compliant kitchen (equipment upkeep, pest control coordination, etc.)
Contribute to a positive work culture

About You

Ambitious and creative individual looking to join a growing business
Excellent communication skills
Highly organised and able to work in a small, fast-paced environment, balancing operational requirements with menu and dish ideation
Must be eligible to work in Australia

About Us

This is a rare opportunity for an ambitious, creative individual to join a growing business and a small, professional team that genuinely cares about where food comes from. We are committed to delivering detailed, down-to-earth hospitality, and work hard to foster a strong sense of community and meaning here. Our food is proudly produce-driven. We source directly from local farms, growers and producers. We’re inspired by the simple cooking traditions of Europe and the UK, as well as our own coastal climate and outlook here on the Indian Ocean rim. We also work with an inspiring cellar of more than 500 different natural wines from around the world.

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