Reine & La Rue
Reine & La Rue is a two-hatted, modern French restaurant housed within Melbourne's original Stock Exchange building on the corner of Queen & Collins Street. Opened in 2023 and awarded The Age Good Food Guide New Restaurant of the Year 2024, the venue brings contemporary hospitality into a heritage-listed setting.
The space celebrates architectural grandeur, with soaring vaulted ceilings, stained glass, limestone walls and Gothic Revival details providing a dramatic backdrop for service. The main dining room, Reine, showcases refined French technique while using the best Victorian produce. Vegetables are sourced from nearby small-scale farms like Ramarro Farms, beef from Australia's most awarded breeders David Blackmore & Westholme Wagyu, and seafood from trusted partners committed to the most sustainable fishing practices.
While La Rue, an intimate eight-seat bar off the courtyard, offers a walk-in wine and cocktail experience. Our wine list showcases one of the most diverse selections in the country, featuring exceptional and small-allocation bottles from across the world, with a focus on Australia and France, alongside hidden gems from the lesser-known American West Coast in particular.
At Reine & La Rue, every Team Member plays a role in creating a sense of occasion, contributing to one of Melbourne's most distinctive and celebrated dining rooms.
The Opportunity
We're on the lookout for a Pastry Sous Chef at Reine & La Rue Someone who leads with generosity, thinks with precision, and finds joy in the details.
This is a rare opportunity to join the venue management team in a premium venue, where old-world grandeur meets modern hospitality. You'll be guiding a high-performing team, developing seasonal menus that celebrate the best of Victorian produce and classic French technique, and working hand-in-hand with our senior kitchen team to shape the next chapter of Reine and La Rue.
You'll need sharp instincts, an exceptional palate, and a passion for excellence. This is more than just a role, this is an opportunity to help shape one of Melbourne's most beautiful and ambitious dining rooms.
Our ideal candidate will have
* Proven experience as a CDP or Sous Chef in premium, hatted or Michelin Restaurants
* A creative mindset and experience developing recipes
* A love of seasonal cooking and a deep respect for French foundations
* Strong leadership qualities, someone who can nurture talent, foster collaboration, and set the tone for a kind and ambitious team culture
* A calm, solutions-focused approach, especially when the pressure's on
A sharp eye for detail, from the finesse of a plated dessert to the rhythm of service
* The ability to manage workflow and kitchen systems with confidence and clarity
We Are
Established in 2013 edition is a dynamic and growing hospitality group. Dedicated to delivering forward-thinking hospitality experiences to the Australian dining scene. We prioritise attention to detail, and the exceptional treatment of both our Guests and Team Members.
edition aspires to influence the hospitality industry in a way that can evolve and grow past the one we inherited.
Why Join
At edition, we are committed to leading the industry by attracting, training, and developing hospitality professionals at every stage of their career. We offer:
* A dynamic, collaborative workplace culture
* Competitive remuneration packages
* Ongoing professional learning and development opportunities
* Generous dining benefits of up to 50% across all edition venues, encouraging you to experience our restaurants as a guest