Chef de Partie – Bistro

RACV; Melbourne; On-site; AUD 65,000 - 85,000; Full time

Benefits offered by this job

Benefits & Discounts

Team culture

Training & progression

Uniform provided

Job summary

RACV City Club in Melbourne's CBD is seeking a dedicated Cook to join our Bistro team. You will contribute to breakfast buffet through to dinner service, working across sections and collaborating with a skilled kitchen brigade.

The role offers exposure to high standards in a 4-5 star hotel/resort environment, mentorship from experienced chefs, and opportunities for training and career progression.

Qualifications

• Proven ability to maintain high standards of quality, presentation and consistency.
• Strong technical foundation across food preparation, cooking techniques and kitchen operations.
• Excellent understanding of mise en place, section ownership and service flow.
• Confident in handling sauces, larder, vegetables and butchery.

Responsibilities

• Lead, train and support apprentices, cooks and junior chefs.
• Foster a positive, professional kitchen culture and drive continuous improvement.
• Build strong relationships across kitchen teams and RACV properties.
• Deliver consistent, high-quality food across conferences, functions and events.
• Cook confidently across multiple sections including hot kitchen, larder, pastry and butchery.

Skills

Mise en place

Food safety

Team leadership

Education

Certificate III in Commercial Cookery (Australia)

Job description

Melbourne CBD | RACV City Club | Bistro - Full-time

Generous employee benefits & discounts on RACV products & 10 resorts

Join a trusted Australian brand & Victoria's largest member-based organisation

Great Things Start Here

Be part of a purpose-driven organisation creating meaningful travel and leisure experiences, useful home products and services, better outcomes for drivers, and a cleaner energy future.

RACV City Club has been awarded Club of the Year numerous times, ranking it amongst the world's finest clubs. Featuring restaurants, accommodation, a fitness centre, spa, pool and conference facilities. The RACV City Club is a social, leisure and business hub designed to cater for the needs of all members.

About the Opportunity

If you thrive in a fast-paced kitchen and enjoy the variety that comes with different styles of service, this could be the perfect role for you. Our Bistro Kitchen delivers a diverse operation, from extensive buffet breakfasts through to a la carte lunch and dinner service, ensuring no two days are the same.

Working alongside experienced chefs, you'll play an important role in creating high-quality dining experiences for our members and guests. Your positive attitude, strong work ethic and willingness to learn will see you gain exposure to multiple sections and a broad range of cooking techniques.

This is a great opportunity to join a well-established kitchen where quality, consistency and collaboration are at the heart of everything we do. You'll continue to grow your culinary experience while contributing to a dynamic operation that caters to members, guests and corporate clientele throughout the day.

Key responsibilities include:

• Lead, train and support apprentices, cooks and junior chefs, providing clear feedback and guidance
• Foster a positive, professional kitchen culture and support continuous improvement
• Build strong working relationships across kitchen teams and RACV properties
• Deliver consistent, high-quality food across conferences, functions and events
• Cook confidently across multiple sections including hot kitchen, larder, pastry and butchery
• Manage section requisitions, stock rotation and waste minimisation
• Oversee day-to-day section operations, including mise en place and task delegation
• Maintain high standards of food safety, hygiene, sustainability and equipment handling

What you’ll need to be Successful

• Certificate III in Commercial Cookery (or higher), recognised in Australia
• Experience in a 4-5 star hotel/resort environment
• Strong technical foundation across food preparation, cooking techniques and kitchen operations
• Confidence working across sauces, cold larder, vegetables and butchery
• Excellent understanding of mise en place, section ownership and service flow
• Proven ability to maintain high standards of quality, presentation and consistency
• Experience mentoring and supporting junior chefs in a professional kitchen environment
• Strong knowledge of food safety, hygiene, stock control and waste minimisation
• Thrive in a fast-paced, high-expectation environment with strong organisation and attention to detail
• Clear communicator who works collaboratively and follows direction
• Genuine passion for refined food and delivering quality experiences for members and guests
• Flexibility to work a rotating 7-day roster, including evenings, weekends and public holidays

We’re offering

• Generous employee benefits & discounts on RACV products & resorts
• Healthy team culture
• Training, development and career progression opportunities
• Laundered uniform

The RACV difference

Be part of a team who cares. Back your ambition and find a new career with RACV.

Applicants will be required to provide evidence of their eligibility to work in Australia, and consent to a criminal record check.

At RACV, we believe that maintaining a diverse and inclusive workplace is an important element in our continued success. We want our people to feel welcome, supported and appreciated for who they are and what they bring to our business. If you require any reasonable adjustments to the recruitment process and/or the role, please let our Talent Acquisition Team know.

Additionally, Applicants must confirm their ability to perform the inherent requirements of the position as outlined in the Job Task Analysis - Chef/Cook and whether any reasonable adjustments may be required.