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Cherubino City Cellar is a small bar located in Subiaco, with an 800 strong wine list accompanied by Italian inspired dishes. We are seeking a skilled and passionate Chef to drive the culinary execution at Cherubino City Cellar. This role is ideal for a creative, hands-on chef with a passion for new-wave Italian wine bar cuisine.
The successful applicant will work closely with the Group Executive Chef Ben Jacob and Cherubino City Cellar Venue Manager Jonathan Diaz and a small dynamic team of industry leaders.
About Cherubino City Cellar and Cherubino Wines
Cherubino City Cellar first opened its doors in 2020 and has been a consistent and high achiever on Perth’s wine bar scene ever since. In addition to numerous highly rated reviews, accolades also include a Top 20 place in the WA Good Food Guide’s Top Bars for the last 5 years running.
City Cellar is one part of the overall Cherubino group, which includes vineyards across the major wine regions in WA, a winery, 2 cellar doors, guest houses and the Masseria restaurant in the Margaret River region
Key Responsibilities
- Daily kitchen operations, ensuring consistency in food quality and presentation.
- Execute a flexible, rotating menu and weekly specials that aligns with seasonal availability and Cherubino City Cellar’s identity.
- Work closely with the consulting Group Executive Chef, Ben Jacob.
- Maintain high culinary standards while ensuring a seamless guest experience.
- Work closely with the Group Executive Chef, Ben Jacob, to refine the menu and ensure it complements the wine program.
- Communicate effectively with front-of-house teams to enhance service cohesion.
- Provide insights on operational improvements and menu adjustments based on customer feedback and performance data.
Qualifications & Skills
- Experience as a Sous Chef or Chef in a similar role in a high-quality restaurant or wine bar.
- Strong understanding of seasonal, produce-driven cooking with a creative approach.
- Ability to manage kitchen operations, staff, and food costs effectively with direction from Group Executive Chef.
- A collaborative mindset, comfortable working with a Group Executive Chef.
- Passion for food-wine pairing and a deep appreciation for contemporary culinary trends.
What we are offering / Benefits
- You will be required to work a five-day working week, Tuesday (Prep days/Admin) Wednesday to Saturday (service) with Sundays and Public Holidays off.
- The opportunity to shape a unique and evolving food program in a new wave Italian wine bar.
- A dynamic, supportive environment with mentorship from Ben Jacob and industry experts.
- Competitive salary package based on experience.
- A platform to showcase creativity within an exciting wine-driven venue.
- 4 weeks annual leave + public holidays
- Staff wine discount program across all venues
- 3 weeks over Christmas off (to be included in your annual leave taken each year)
How to Apply
- Interested candidates should submit their resume and brief cover letter outlining their experience to Jonathan Diaz at [emailprotected]
Please note only suitable candidates will be contacted.
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Salary match • Number of applicants • Skills match
Your application will include the following questions:
- Which of the following statements best describes your right to work in Australia?
- How many years' experience do you have as a chef?
- Which of the following culinary arts qualifications have you obtained?
- Do you have a current Police Check (National Police Certificate) for employment?
- Are you willing to undergo a pre-employment medical check?
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