Chef De Partie

Phillip Island RSL; Cowes; On-site; AUD 60,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Large, well equipped kitchen

Broad hospitality exposure

Employee Assistance Program

Staff discounts

Sponsorship potential

Job summary

Phillip Island RSL Sub-Branch is recruiting Chef de Partie to join a large, fast-paced hospitality kitchen on Phillip Island. You will work across multiple sections, bringing strong grill and larder skills with the ability to lead a section during peak service.

The role offers growth in a well-equipped kitchen and supporting a dedicated team. A trade qualification and 2–3 years of relevant experience are required, with a rotating roster including nights and weekends.

Qualifications

• You hold a relevant trade qualification such as Certificate III in Commercial Cookery.
• You have 2–3 years of grill and larder experience in a professional kitchen.
• You are comfortable working in a high volume environment.
• Experience with multi venue or multi service kitchen operations is preferred.
• You are organised, reliable and calm under pressure.
• You can work a rotating roster including nights, weekends and public holidays.

Responsibilities

• Prepare and cook dishes to a consistently high standard across a busy service environment.
• Work across multiple kitchen sections and service areas as required.
• Bring solid experience in grill and larder, with the confidence to run a section during peak trade.
• Work closely with the Senior Executive Chef and wider kitchen leadership team to deliver quality food and efficient service.
• Assist with food preparation, stock rotation, cleaning schedules, and general kitchen operations.
• Maintain strong food safety, hygiene, and presentation standards.
• Contribute to stock control, portion consistency, and the efficient use of resources.
• Support apprentices and junior kitchen staff through guidance and example.
• Respond well to change and help the team remain steady through growth and renovation.

Skills

Grill and larder experience

High volume environment

Team player

Education

Certificate III in Commercial Cookery

Job description

Chefs/Cooks (Hospitality & Tourism)

Full time/ Permanent Part Time / Casual

Phillip Island RSL Sub-Branch

Chefs/Cooks (Hospitality & Tourism)

Full-time/ Permeant Part Time/ Casual

About Phillip Island RSL

Phillip Island RSL is a large and fast paced hospitality venue at the gateway to Cowes on beautiful Phillip Island. Our operation includes a busy bistro, function spaces, alfresco dining, gaming and members areas, with service demands that require consistency, pace, and teamwork across multiple service environments.

We are building a kitchen team that takes pride in quality, presentation, and reliable service, while staying adaptable as the venue continues to grow and evolve.

About the Opportunity

We are seeking two Chef de Partie chefs to join our kitchen team. These roles suit capable chefs who are confident in high volume service, bring strong section knowledge, and want to be part of a committed team with genuine growth opportunities.

This is an excellent opportunity to join a large, established venue where you can broaden your experience across multiple outlets and contribute to a kitchen that values standards, accountability, and team culture.

In this role, you will

• Prepare and cook dishes to a consistently high standard across a busy service environment
• Work across multiple kitchen sections and service areas as required
• Bring solid experience in grill and larder, with the confidence to run a section during peak trade
• Work closely with the Senior Executive Chef and wider kitchen leadership team to deliver quality food and efficient service
• Assist with food preparation, stock rotation, cleaning schedules, and general kitchen operations
• Maintain strong food safety, hygiene, and presentation standards
• Contribute to stock control, portion consistency, and the efficient use of resources
• Support apprentices and junior kitchen staff through clear guidance and professional example
• Respond well to change and help the team remain steady and adaptable through periods of growth, improvement, and renovation

About You

• You hold a relevant trade qualification, such as Certificate III in Commercial Cookery or equivalent
• You have at least 2 to 3 years of experience in grill and larder within a professional kitchen
• You are comfortable working in a high volume environment
• You bring experience that has given you exposure to multi venue or multi service kitchen operations
• You are organised, reliable, and calm under pressure
• You care about quality, consistency, and working as part of a strong team
• You are open to growth, responsive to feedback, and adaptable in a changing environment
• You can work a rotating roster including nights, weekends, and public holidays
• Competitive salary package
• Opportunity to work in a large, well equipped and evolving kitchen environment
• Exposure to a broad hospitality operation with multiple service styles
• A committed team environment where strong performance is recognised
• Ongoing development and career growth opportunities
• For high performing and committed team members, future sponsorship opportunities may be considered
• Access to a confidential Employee Assistance Program
• Staff discounts on food, beverage, and club services

If you are a capable Chef de Partie looking for your next step in a fast paced venue with real scope to grow, we would like to hear from you.