Chef De Partie

Willalooka Tavern Pty Ltd; Willalooka; On-site; AUD 72,000 - 87,000; Full time

Job summary

Willalooka Tavern Pty Ltd trading as Willalooka Tavern in Willalooka, SA 5267 is seeking a Chef de Partie to take ownership of an allocated kitchen section and deliver elevated Australian pub cuisine across evening services, weekend trade and growing functions.

Reporting to management and supervising three kitchen staff, you will use fresh, seasonal produce and maintain high standards while building the venue as a destination for travellers and locals alike in the rural South Australian setting.

Qualifications

• Diploma-level qualification in commercial cookery, hospitality or a related discipline.
• At least one year of experience as a chef de partie or in a comparable section-based role.
• Ability to run a kitchen section independently, including mise en place and plating to a consistent standard.
• Availability to work evenings, weekends, public holidays and function periods.

Responsibilities

• Take ownership of an allocated kitchen section and manage it through preparation and service.
• Complete daily mise en place so the section is fully prepared before each service.
• Prepare, cook and present dishes consistently to recipes, specifications and presentation standards.
• Deliver elevated Australian pub cuisine using fresh, seasonal and locally sourced produce wherever possible.
• Maintain consistency in portion sizes, flavour, presentation and overall food quality.
• Assist with the development of seasonal menus, daily specials and function dishes.
• Work across other sections of the kitchen as required, including grill, pans, larder, fryer and functions.
• Support the execution of functions, events, group bookings and high-volume services.
• Supervise, guide and coordinate the three kitchen staff assigned to the section during preparation and service.
• Maintain food safety, hygiene and stock-handling standards at the section, including correct storage and rotation of produce.

Skills

Team leadership

Education

Diploma-level qualification in commercial cookery, hospitality or related discipline

Job description

Position: Chef de Partie

Type: Full time, 38 hours per week

Employer: Willalooka Tavern Pty Ltd trading as Willalooka Tavern

Location: Willalooka SA 5267

Salary: $79,500 per annum plus superannuation

About the Business

Willalooka Tavern is a locally owned and operated rural hospitality venue on the Riddoch Highway at Willalooka, on the main route between Adelaide and Mount Gambier, bringing together a café, a licensed tavern, eight accommodation rooms, fuel and a retail range of locally produced goods under one roof. The premises has served the district and passing travellers since 1955, and the current owners took over in December 2025 after extensive renovations that delivered a new kitchen, upgraded dining and outdoor entertainment areas, refurbished accommodation rooms and new plant and equipment throughout the venue. The café trades seven days a week and the tavern Tuesday to Sunday, serving local residents, farm workers, interstate travellers, truck drivers, tourists, contractors and bus groups, while the outdoor entertainment areas host weddings, private parties, community events and large group bookings. The kitchen offers elevated Australian pub cuisine built on fresh, seasonal produce, from burgers, schnitzels and barramundi to house-made gnocchi, seared salmon and scotch fillet, alongside the café's all-day coffee, pizza, pastries and light meals. The business values quality food and drink, comfortable accommodation, friendly service and a welcoming meeting place for locals and visitors alike, and supports its small team through a positive workplace culture, flexible hours and strong community integration.

About the Position

The Chef de Partie is a newly created role in the Willalooka Tavern kitchen, reporting to the venue’s management and taking ownership of an allocated section, whether grill, pans, larder, fryer or functions, through preparation and service. Working within a team of around ten and supervising three kitchen staff, the role is central to delivering the elevated Australian pub menu consistently across evening services, weekend trade and the growing functions, events, group and bus-tour bookings that the renovated venue now attracts, and to holding the standard of food steady as the business builds its place as a destination for travellers and a social hub for the local community.

Key Responsibilities

• Take ownership of an allocated kitchen section and manage it through preparation and service.
• Complete daily mise en place so the section is fully prepared before each service.
• Prepare, cook and present dishes consistently to recipes, specifications and presentation standards.
• Deliver elevated Australian pub cuisine using fresh, seasonal and locally sourced produce wherever possible.
• Maintain consistency in portion sizes, flavour, presentation and overall food quality.
• Assist with the development of seasonal menus, daily specials and function dishes.
• Work across other sections of the kitchen as required, including grill, pans, larder, fryer and functions.
• Support the execution of functions, events, group bookings and high-volume services.
• Supervise, guide and coordinate the three kitchen staff assigned to the section during preparation and service.
• Maintain food safety, hygiene and stock-handling standards at the section, including correct storage and rotation of produce.

Requirements

• Australian citizens and permanent residents are encouraged to apply.
• A Diploma-level qualification in commercial cookery, hospitality or a related discipline.
• At least one year of experience as a chef de partie or in a comparable section-based role in a commercial kitchen.
• Proven ability to run a kitchen section independently, including mise en place, adherence to recipes and specifications, portion control and plating to a consistent standard across grill, pans, larder and fryer, together with sound knowledge of food safety, hygiene and stock-rotation practices and experience preparing for functions and high-volume service.
• Clear communication, the ability to guide and coordinate junior kitchen staff, composure and good judgement under service pressure, reliability, and availability to work evenings, weekends, public holidays and function periods across the venue’s Tuesday to Sunday tavern service.