Sous chef role in thoughtful, sustainable, guest-focused Hobart restaurant.
Scholé is a small, focused restaurant in Hobart, led by chef Luke Burgess. We’re about sustainability, precision, and running a calm, values-driven kitchen. The space is intimate, the menu changes often, and everything is done with purpose — from sourcing to plating to how we treat our team.
The Role
We’re looking for a sous chef to work closely with the head chef across all areas of the kitchen. You’ll be hands-on in service and prep, and help guide systems, suppliers, and the way the kitchen runs day to day. You’ll need to be steady, switched-on, and ready to lead by example. The ideal candidate is also comfortable engaging with guests and has an interest in beverages — we serve wine, beer, and non-alc options that deserve as much care as the food.
What We're After
Proven experience in professional kitchens, ideally in small, independent venues
A strong grasp of produce, technique, organisation, and clean execution
Good communication, especially under pressure
Comfortable interacting with guests when needed — especially in an open kitchen
Interest in wine, ferments, and drinks that complement food
A collaborative mindset — no egos please
What We Offer
A maximum of 45 hours per week
Every second weekend off (you’ll always get a Saturday night off every fortnight)
Predictable, fair rosters and a calm work culture
Input into menu development and creative direction
A professional environment where quality and sustainability are non-negotiable
To Apply
Send us a short email outlining your experience and what draws you to this role. A CV is helpful, but not essential.
