Do you want to hone your craft on a Josper grill, create elevated dishes, and drive a team that values respect, growth and professional excellence?
Do you want to step into a pivotal leadership role, either as a Sous Chef ready for the next level, or as an Executive Chef shaping the culinary direction of a premium venue?
Ember Byron Bay is a premium steakhouse specialising in Josper‑grilled steaks, refined dining, and a culture‑focused kitchen built on respect, growth, consistency and teamwork. A favourite for both locals and travelers, Ember is entering its next chapter, and we're searching for the right chef to help lead it.
We're looking for an experienced Sous Chef ready to step up, or a seasoned Executive Chef ready to take ownership of the kitchen team and restaurant vision. The current team are passionate & enthusiastic ready to welcome a fresh leader & vision.
If you thrive in a results‑driven environment, love team development, and are passionate about producing not only exceptional Josper‑grilled steaks but also a wide range of elevated, flavour‑driven dishes, we want to hear from you.
Ember Byron Bay is owned & operated by two locals who work daily in the business, we are passionate & driven to grow always looking to elevate the direction of the business, if you love the idea of working alongside some passionate, positive owners we would love to meet you.
Key Selling Points
* Join a supportive, high‑performing team of dedicated hospitality professionals
* Be part of the region's most acclaimed and talked‑about premium steakhouse
* Grow your career within a rapidly expanding and ambitious restaurant
* Competitive salary in alignment with industry standards
* Various staff incentives based in performance
Sous Chef
You will work closely with the current Executive Chef/Owner with years of experience owning successful restaurants, acting as a hands‑on leader while helping drive kitchen standards, dish execution, and team culture. Ideal for a Sous Chef wanting to progress to the next level, including view to executive in the future.
Role Snapshot
* Lead the team daily and uphold Ember's standards of quality, consistency & culture
* Guide cooks and kitchenhands in technique, safety, efficiency & communication
* Support menu auditing, recipe adherence, and new dish development
* Maintain strong back‑of‑house organisation, stock control & wastage management
* Be proactive in operations, solutions‑focused, and results‑driven
What We're Looking For
* Steakhouse, grill or Josper experience is essential
* Strong leadership, communication & kitchen‑culture philosophy
* Results‑driven approach with a passion for continual improvement
* Ability to inspire teams and maintain a professional, supportive environment
* High‑functioning, calm, and solutions‑focused in fast‑paced service
* A genuine love of hospitality and premium guest experience
Responsibilities & Duties
* Deliver consistently high‑quality dishes with a premium steakhouse focus
* Oversee smooth service, prep flow & presentation standards
* Audit recipes and menus proactively with attention to detail
* Order, rotate & maintain stock; manage monthly stocktake & wastage
* Ensure compliance with all WHS, hygiene & food safety standards
* Build team morale, foster a positive culture, and lead by example
* Work effectively with FOH to ensure seamless communication & guest experience
* Uphold safe work practices and ensure a respectful, harassment‑free workplace
* Engage with guests (especially locals) and contribute to venue community
* Maintain high standards in a fast‑paced, high‑pressure environment
* Strategic menu planning, cost engineering & performance forecasting (Executive chef only)
Executive Chef
The current Executive Chef/Owner will support you during transition & then hand over the reins. You will take creative and operational ownership of the kitchen, shaping Ember's next stage of growth.
Role Snapshot
* All above in Sous Chef
* Full oversight of kitchen operations, performance, standards & culture
* Lead proactive menu development, innovation, and ongoing dish improvements
* Manage food costs, labour budgets, weekly hours & KPI targets
* Mentor the team, build capability, and elevate the kitchen's professional culture
* Work closely with owners/management on business performance and strategic planning
* "Cooking the books" — maintaining accurate food cost, revenue & labour reporting
Qualifications
* Certificate III in Commercial Cookery (required)
* Food Safety Supervisor certificate (required)
* Competitive salary + KPI incentives
* Visa sponsorship available (for candidates already in Australia with minimum 3 months left on current visa)
Experience Required
* Sous Chef: Minimum 1 year in a similar role
* Executive Chef: Minimum 3 years in a similar senior role
Work Authorisation
Must be currently in Australia & eligible to work
How to Apply
Please send your resume and a brief cover letter telling us why you're the perfect fit for either position to ****@emberbyronbay.com.au
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