Sous Chef | Lorne

At Merivale, people are at the heart of everything we do - a family-owned hospitality group with a portfolio of more than 90 venues across Australia. From iconic venues to unforgettable guest experiences, our diverse portfolio spans restaurants, bars, pubs, nightlife, and events, delivering exceptional moments for our guests every day.

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.

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.

Merivale Employee Benefits

• 25% staff discount across 90+ Merivale venues.
• Exclusive monthly perks, staff-only rewards and events.
• Merivale Staff Cellar – access to premium wines at staff pricing.
• Paid parental leave – with flexible return to work options.
• Unlimited career growth with endless development opportunities.
• Merivale Academy – online and in-person training, including Leadership, Guest Experience, F&B.
• Professional accreditation support – including Leadership and WSET qualifications.
• Employee Assistance Program – confidential wellbeing and mental health support, provided by Sonder.
• Employee Referral Program – earn rewards for bringing great people on board.