Picture your best mate's place. The one with great taste in food, drinks and decor, where something good is always coming out of the kitchen... That's The Freehouse.
We opened on Rokeby Street in August, and there's a seat at our table for anyone. Our menu is naturally gluten-free, so nobody at the table is ordering off a "special" list. It's built on Victorian produce with South American flavour running all through it. We're backed by TWØBAYS Brewing Co, and we've got big plans for 2027.
We're adding a Sous Chef or Senior Sous Chef to the team
This is a new role in our growing kitchen. You'll work alongside our current senior kitchen team, reporting into our Head Chef, to run a tight kitchen now and help build what comes next.
Our kitchen is open, so the room sees everything. You're the one who keeps it calm on a packed Saturday, shares a moment with the guests at the counter, and leaves the juniors on your shift a little sharper than when they started. You'll have eyes over the whole operation, not just your section.
At The Freehouse we're genuinely a team, and we want people who bring personality and passion to it.
What you get
$80-90k + super, full-time (depending on level and experience)
No late nights! We have BUSY services but wrap our kitchen by 10pm
An open kitchen where you can shine with our guests and help build our brand through your cooking
Real input into the systems and menu: trialling, refining, and getting your ideas on the plate
A gluten-free skill set most chefs never get to build properly
Days out and in with the local producers behind our food and drink
Perks built around real experiences, not just discounts
A real pathway as we grow into 2027 and beyond
What you'll own
Supporting our Head Chef alongside our current Sous Chef, including our growth planning for 2027
Running sections or a full shift on your own, keeping pace, quality and consistency
Stepping onto the pass and running it like a well oiled machine
Coaching and supervising the junior chefs and kitchen hands on your shift
Prep lists and daily task allocation, prep for ordering
Rostering support and making balanced decisions about labour on shift
Recipe creation, cost analysis of those recipes, portion control and gluten-free compliance across every part of your work
Food safety, cleaning and compliance, documented and followed through
Stock counts, ordering and waste tracking
You'll fit right in if
You've got 2+ years' experience as a Sous or Senior Sous Chef
An open kitchen and a full room give you energy, not nerves
You coach in the moment, and your juniors are better for it
You care about food safety and allergens as much as flavour, you see gluten-free as a craft, not a compromise
You love being part of a passionate hungry team (in all senses of the word)
Bonus points if you have worked with Tanda, Restoke, Lightspeed, have a completed trade qualification and/or menu development and costing experience.
The roster
We trade Wednesday to Sunday, moving to seven days in the future. Our crew work on a rotating roster and we value having lives outside of work!
Pull up a chair and chat
#J-18808-Ljbffr
Sous Chef / Senior Sous Chef in Melbourne employer: 118 Rokeby Pty Ltd
The Freehouse offers a vibrant and supportive work environment in the heart of Collingwood, where chefs at all levels can thrive. With a focus on quality produce and dietary-friendly cooking, employees are encouraged to develop their skills while enjoying a balanced work-life with no late nights. Join a passionate team that values growth, creativity, and a positive atmosphere as we prepare for an exciting summer ahead.
