About the role

Where’s Nick is a celebrated neighbourhood wine bar and restaurant in Marrickville, known for its thoughtful Mediterranean-inspired menu, award-winning wine list, and commitment to seasonal Australian produce. Our kitchen focuses on honest, ingredient-driven cooking that celebrates simplicity, creativity, and balance. We regularly host regional wine dinners and producer events that pair our food with exceptional wines from Australia and abroad.

We are seeking two passionate professionals to join our small, dynamic team:

As Head Chef, you will lead our small, collaborative kitchen team and oversee all aspects of menu development, food preparation, and service. You’ll plan and cost menus, order and manage supplies, maintain quality and presentation standards, and ensure food safety compliance. You’ll work closely with the owners to deliver an evolving menu that reflects our Mediterranean focus and the produce of each season.

As Chef de Partie, you’ll play a hands-on role in preparing and cooking dishes across multiple sections, maintaining consistency, and supporting the Head Chef in executing the menu and special events such as wine dinners. You’ll also assist in developing new dishes and ensuring smooth service in our open kitchen, where interaction and communication with both guests and team members are key. You will run the kitchen for two services per week, and perform Head Chef duties when the Head Chef is not in venue.

Our kitchen runs with a small, dedicated team - no kitchen hands, just chefs who work together and support one another. A friendly attitude and strong teamwork skills are essential. We have no room for egos, divas, or “rockstar chef” mentalities - everyone helps with everything, including dishes and cleaning. We’re after professionals who take pride in their craft, communicate well, and enjoy being part of a positive, cooperative workplace.

Qualifications and Experience Required

• an AQF Associate Degree, Advanced Diploma, or Diploma in Commercial Cookery, or

• at least three years of relevant full-time experience in a comparable chef role, which may substitute for the formal qualification.

• Plan and develop seasonal menus that reflect Where’s Nick’s Mediterranean focus and commitment to ingredient-led, sustainable cooking. This includes designing dishes that complement the venue’s curated natural wine list and collaborating with the owners on special tasting menus and regional wine dinners.

• Estimate food and labour costs, order and manage supplies, and maintain supplier relationships with local producers and winegrowers to ensure the highest quality seasonal ingredients are used year-round.

• Monitor the quality, consistency, and presentation of dishes at every stage of preparation and service, maintaining the high standards expected in a small, open kitchen where guests can see the chefs at work.

• Prepare and cook a diverse range of Mediterranean-inspired dishes using traditional and contemporary techniques — from fresh seafood and handmade pastas to grilled meats, vegetables, and house-made preserves — with a focus on honest, balanced flavours.

• Train, support, and supervise other kitchen staff in all aspects of mise en place, service, food safety, and presentation, fostering a cooperative team culture in a close working environment.

• Explain, implement, and uphold food hygiene and safety standards in line with NSW Health and Food Standards Australia requirements, ensuring full compliance and maintaining a clean, well-organised kitchen at all times.

• Work collaboratively with management, floor staff, and suppliers to ensure smooth coordination between kitchen and service, particularly during busy dinner services and wine events, and to contribute to the overall guest experience.

• Show flexibility and teamwork by assisting with all kitchen tasks as needed — from prep and plating to washing dishes — reflecting the hands-on, ego-free environment that defines Where’s Nick’s kitchen culture.

Apply now to join our team!