Chef de Partie - Elevate Casual Dining & Menu Innovation

Good Drinks Australia; Sunshine Coast Regional; On-site; AUD 30,000 - 47,000; Full time

Benefits offered by this job

Consecutive days off

Discounts on beer & food

Supportive team environment

Career development opportunities

National presence

Job summary

Matso’s Sunshine Coast is seeking a passionate chef to join our elevated casual dining kitchen on the Sunshine Coast. You’ll work closely with the head chef to prep and execute a vibrant menu featuring pizzas, tacos and sharable dishes.

Responsibilities include running a section independently, contributing to menu development, presenting dishes with flair, and collaborating with the kitchen team. Availability for 20–30 hours per week and a friendly, can-do attitude are essential.

Qualifications

• Friendly, enthusiastic team player with a positive can-do attitude.
• Qualified as Level 3 or Above.
• Available for 20-30 Hours per week.
• Proven hospitality experience with a passion for the industry.
• Creative flair and strong communication skills.
• Willingness to learn and develop new skills.
• Flexibility to work a rotating roster including weekends and public holidays.
• Commitment to health and safety standards.

Responsibilities

• Run a section independently and efficiently.
• Contribute to menu development and innovation.
• Demonstrate creative flair with excellent presentation skills.
• Collaborate closely with the kitchen team.
• Support senior chefs in organizing and managing sections.
• Prepare and plate dishes to a consistent high standard.

Skills

Friendly team player

Creative flair

Strong communication

Willingness to learn

Weekend/holiday flexibility

Education

Level 3 or above

Job description

Matso’s Sunshine Coast is seeking a passionate chef to join our elevated casual dining kitchen on the Sunshine Coast. You’ll work closely with the head chef to prep and execute a vibrant menu featuring pizzas, tacos and sharable dishes.

Responsibilities include running a section independently, contributing to menu development, presenting dishes with flair, and collaborating with the kitchen team. Availability for 20–30 hours per week and a friendly, can-do attitude are essential.