An independent brewpub in Kingsville, Melbourne's inner west. Made-from-scratch kitchen. Four-day week, Wednesday to Saturday. Real ownership from day one. Executive Chef on-site weekends. Sunday through Tuesday off.
We are an independent brewpub in Kingsville, Melbourne's inner west. A proper made-from-scratch kitchen attached to a venue that brews its own beer and has built a genuinely loyal local following. Food is 40% of our revenue and a major reason people come back. It is not a side act.
Jaron Balsom is moving into an Executive Chef role, overseeing the food identity across Barbarian as we grow toward multiple venues. That means we need a Head Chef who can own the kitchen day to day. Someone Jaron can trust to hold the standard and run the show.
Wednesday to Saturday, the kitchen is yours. You own the ordering, the cost of goods, the Sous Chef, and the quality of every plate that goes out. On Saturdays, Jaron is on-site with you, running events, creating specials and supporting service. When he is not there, you lead completely.
Wednesday: 10am to 8:30pm, full prep day
Thursday: 11:30am to 9pm, Steak Day
Friday: 11am to 10pm, late opening
Saturday: 1pm to 8pm, full service alongside Exec Chef
Sunday, Monday, Tuesday: off
This is the base roster. Week to week it may flex to accommodate events and functions, but this is generally what your week looks like.
Full kitchen operations Wednesday to Saturday. Sous Chef supervision and development. Weekly ordering and supplier management. Food cost performance targeting 40% cost of goods or below. Waste and stock control. Weekly check-in with the owner.
Hearty, made-from-scratch pub food. House-baked bread. Made sauces. Proper Sunday roast with Yorkshire puddings. Parma. Beef burger. Lamb shanks. Teesside chicken parmo. Steak. Plus seasonal menu changes and weekly specials. The kind of food you would actually want to eat every week. Not fine dining, not a hotel. An independent brewery with a kitchen that punches above its weight.
Someone who has run a kitchen before and wants to do it properly. Calm under pressure with strong service instincts. COGS-aware and organised. A from-scratch cook who takes genuine pride in the product. Good with people, this is a community venue and the kitchen culture matters. Someone who wants to stay and grow with a business that is going somewhere.
Minimum three years kitchen experience, including at least one year in a head chef or senior sous chef role with independent kitchen responsibility.
Four days a week, Wednesday to Saturday. Sunday through Tuesday off. Competitive salary plus 12 percent superannuation. Real kitchen ownership from day one. A 4.7 Google rated venue, a loyal local community, and a calendar full of events, festivals, and functions. A growing business that is deeply rooted in the west.
