Chef de Partie

Mark Moran Vaucluse; Sydney; On-site; AUD 80,000 - 85,000; Full time

Benefits offered by this job

4-day work week

One dinner service per week

Excellent work-life balance

Year-end shutdown period

Creative input

Supportive team culture

Beautiful location

Job summary

The Botanica Vaucluse in Sydney's eastern suburbs seeks an experienced Chef de Partie to join a renowned kitchen team. You will help drive menu development, uphold exceptional quality, and guide junior staff while preparing for Friday through Sunday service.

Enjoy a 4-day week, one weekly dinner service, and a strong work-life balance in a lively, gluten-free friendly, seasonal-focused venue with outstanding produce.

Qualifications

• 3+ years in a commercial kitchen (fine dining preferred).
• Culinary arts qualification preferred.
• Strong leadership, communication, and organizational skills.
• Passion for cooking and culinary trends.
• Knowledge of food safety and hygiene regulations.

Responsibilities

• Lead and support day-to-day kitchen operations as Chef de Partie.
• Assist in menu development and seasonal specials.
• Mentor junior chefs and ensure top food quality.
• Prepare and produce during the week; support Friday to Sunday service.

Skills

Leadership

Communication

Organizational skills

Passion for cooking

Culinary trends

Food safety knowledge

Education

Culinary arts qualification

Job description

Nestled in the heart of Sydney’s picturesque eastern suburbs, The Botanica Vaucluse is a vibrant culinary destination that celebrates the best of Australian produce. We focus on delivering a refined dining experience in a relaxed, inviting atmosphere, where the dishes highlight the richness of local, seasonal ingredients.

Are you a passionate chef looking for a role that offers both creativity and work-life balance?

At The Botanica Vaucluse, we are seeking an experienced and motivated Chef de Partie to join our talented kitchen team. This is a fantastic opportunity to work alongside our Head Chef and Sous Chef in a highly regarded venue known for its seasonal menus, exceptional produce, and innovative gluten‑free dining experience.

As Chef de Partie, you will play a key role in the day-to-day kitchen operations, supporting menu development, mentoring junior chefs, maintaining the highest food quality standards, and contributing to an exceptional guest experience. You will be heavily involved in preparation and production during the week, ensuring the kitchen is set up for seamless service from Friday through Sunday.

$80,000 – $85,000 per year plus super

Why You'll Love This Role

• 4-day working week – Enjoy three consecutive days off every week.
• Only one evening service per week – Saturday dinner service.
• Outstanding work‑life balance – Perfect for chefs wanting more time for family, hobbies, or personal development.
• Christmas and New Year shutdown period – Enjoy valuable time off during the festive season.
• Creative input – Be involved in menu development and seasonal specials.
• Supportive team culture – Work with a passionate and collaborative team that values growth and development.
• Beautiful location – Join one of Sydney's most unique dining destinations in the heart of Vaucluse.

The Roster

Saturday: Breakfast, lunch and dinner service

Sunday: Breakfast and lunch service

Qualifications

• 3+ years’ experience in a commercial kitchen (fine dining preferred)
• Culinary arts qualification preferred
• Strong leadership, communication, and organizational skills
• Passion for cooking and culinary trends
• Knowledge of food safety and hygiene regulations

If you're looking for a role where you can produce exceptional food without sacrificing your personal life, we'd love to hear from you.

Join us and be part of something special.