Extraordinary experiences in food, wine, and revelry across five world-class venues in the City of Sydney. The Swillhouse difference is unmistakable. It begins with the warmest welcome, draws you in completely, and embraces you with wholehearted, devoted hospitality.

We’re currently hiring for all our iconic spaces old and new. We currently operate Restaurant Hubert, Alberto’s Lounge & Le Foote and we have some exciting new spaces on the very close horizon. 

All  venues offer something truly unique, with expansive menus that require both skill and passion to execute.

We’re looking for chefs of all levels who feel confident in their techniques, understand kitchen systems, and above all, are passionate about food, service, and the restaurant industry.

This is a great opportunity to be part of a positive, inclusive, and creative work culture, where a love for hospitality is at the heart of everything we do.

Key Responsibilities

• Prepare, cook, and present high-quality dishes within your section
• Maintain food hygiene practices and adhere to NSW health and safety regulations 
• Support and guide Demi Chefs, Commis Chefs, and Kitchen Hands 
• Ensure kitchen maintenance and food safety standards are met and upheld

Skills & Experience

• Minimum 3 years’ experience in a commercial kitchen
• Strong organisational, time management, and prioritisation skills
• Excellent interpersonal and communication skills
• Ability to adapt to changing demands and thrive in a fast-paced environment

Positions Available – Full-Time Salaried Roles

• Chef de Partie: $76,000 + super
• Sous Chef: $80,000 - $85,000 + super
• Senior Sous Chef: $85,000 – $95,000 + super

Final remuneration will be based on experience.

As part of the Swillhouse family, you’ll have access to:

• Weekly in-house training and external excursions to suppliers 
• A competitive salary package
• A benefits portfolio that includes yoga, pilates and wellness centres, as well as 50% off our restaurants. 
• 24/7 access to medical and mental health support via our EAP - Sonder. 

Skills & Experience

• Minimum 3 years’ experience in a commercial kitchen
• Strong organisational, time management, and prioritisation skills
• Excellent interpersonal and communication skills
• Ability to adapt to changing demands and thrive in a fast-paced environment