Sous Chef | Lorne Hotel

The Venue Totti’s sits proudly within the iconic Lorne Hotel, a destination that has stood on the Great Ocean Road for over 145 years. Overlooking the sweeping views of Loutit Bay, the Lorne Hotel is a true coastal landmark - combining relaxed pub hospitality, boutique accommodation and memorable dining experiences in one of Australia’s most beautiful seaside towns. At the heart of the hotel are two distinct yet complementary culinary offerings – the lively, produce-driven Italian energy of Totti’s Lorne, alongside the relaxed sophistication of the Bistro, celebrating premium local seafood, quality meats and classic coastal pub dining. Under the guidance of Executive Chefs Mike Eggert and Matt Germanchis, the kitchens focus on exceptional produce, woodfire and charcoal cooking, handmade elements and generous hospitality. From long lunches overlooking the bay to high-volume summer services, The Lorne Hotel delivers memorable dining experiences in one of Australia’s most beautiful seaside locations. The Role We are currently seeking talented Sous Chefs and Senior Sous Chefs to join the leadership teams across both Totti’s Lorne and the Bistro at The Lorne Hotel. Working closely with the Head Chefs and Executive team, you will play a key role in leading service, mentoring junior chefs and helping shape kitchen cultures built around consistency, teamwork and high standards. These opportunities would suit strong, service-driven chefs who enjoy working with quality produce in fast-paced kitchens. Whether your passion lies in handmade pasta, charcoal cooking and vibrant Italian flavours, or elevated coastal bistro dining focused on premium seafood and classic pub fare, there is an opportunity to make your mark within one of regional Victoria’s most recognised hospitality groups. Our ideal candidate will have the following experience and attributes: 2+ years' experience in a high-end or hatted restaurant and love working with the best seasonal produce. Adaptable, organised, and professional with an eye for detail. Experience with charcoal oven and grill would be ideal or keen to learn. Knowledge around preparing shellfish, whole fish and roast meats preferred. Work in a busy open kitchen, so being well presented and cool, calm and collected is important. The Reward You will be joining a company that wants you to succeed, we offer: Competitive salary and award rates. Paid parental leave and flexible return to work support for new parents. Amazing discounts at 90+ venues. Career and development opportunities through the Merivale Academy. Employee Assistance Program. Employee Referral Program. Accommodation as well as and pathways to Sponsorship available for the right candidate Job Segment: Sous Chef, Kitchen, Chef, Culinary, Hotel, Hospitality