Chef at Cherubino City Cellar

Cherubino City Cellar is a small bar located in Subiaco, with an 800 strong wine list accompanied by Italian inspired dishes. We are seeking a skilled and passionate Chef to drive the culinary execution at Cherubino City Cellar. This role is ideal for a creative, hands-on chef with a passion for new-wave Italian wine bar cuisine. The successful applicant will work closely with the Group Executive Chef Ben Jacob and Cherubino City Cellar Venue Manager Jonathan Diaz and a small dynamic team of industry leaders.

About Cherubino City Cellar and Cherubino Wines

Cherubino City Cellar first opened its doors in 2020 and has been a consistent and high achiever on Perth's wine bar scene ever since. In addition to numerous highly rated reviews, accolades also include a Top 20 place in the WA Good Food Guide's Top Bars for the last 5 years running. City Cellar is one part of the overall Cherubino group, which includes vineyards across the major wine regions in WA, a winery, 2 cellar doors, guest houses and the Masseria restaurant in the Margaret River region

Culinary Leadership

·       Daily kitchen operations, ensuring consistency in food quality and presentation.

·       Execute a flexible, rotating menu and weekly specials that aligns with seasonal availability and Cherubino City Cellar's identity.

·      Work closely with with the consulting Group Executive Chef, Ben Jacob.

·       Maintain high culinary standards while ensuring a seamless guest experience.

Operational Efficiency & Cost Control

·       Oversee kitchen workflow and optimize operations for efficiency.

·       Manage inventory, food costs, and supplier relationships to maintain profitability.

·       Implement and maintain kitchen hygiene and safety standards.

Collaboration & Communication

·       Work closely with the Group Executive Chef, Ben Jacob, to refine the menu and ensure it complements the wine program.

·       Communicate effectively with front-of-house teams to enhance service cohesion.

·       Provide insights on operational improvements and menu adjustments based on customer feedback and performance data.

Qualifications & Skills

·       Experience as a Sous Chef or Chef in a similar role in a high-quality restaurant or wine bar.

·       Strong understanding of seasonal, produce-driven cooking with a creative approach.

·       Ability to manage kitchen operations, staff, and food costs effectively with direction from Group Executive Chef.

·       A collaborative mindset, comfortable working with a Group Executive Chef.

·       Passion for food-wine pairing and a deep appreciation for contemporary culinary trends.

What we are offering / Benefits

·       You will be required to work a five-day working week, Tuesday (Prep days/Admin) Wednesday to Saturday (service) with Sundays and Public Holidays off.

In return we offer the successful applicant;

·       The opportunity to shape a unique and evolving food program in a new wave Italian wine bar.

·       A dynamic, supportive environment with mentorship from Ben Jacob and industry experts.

·       Competitive salary package based on experience.

·       A platform to showcase creativity within an exciting wine-driven venue.

· weeks annual leave + public holidays

·       Staff wine discount program across all venues

· weeks over Christmas off (to be included in your annual leave taken each year)

How to Apply

·       Interested candidates should submit their resume and brief cover letter outlining their experience to Jonathan Diaz at

Please note only suitable candidates will be contacted.