Coastal Chef de Partie - Dynamic, Fast-Paced Kitchen

RACV; Cape Schanck; On-site; AUD 39,000 - 52,000; Part time

Benefits offered by this job

Employee discounts on RACV resorts

Coastal workplace setting

Job summary

RACV Cape Schanck Resort is seeking a passionate Chef de Partie to join our culinary team on a casual basis, reporting to the Chef de Cuisine. You will deliver high-quality dishes, own your section, and help lead a skilled kitchen in a stunning coastal setting.

You’ll bring a Certificate III in Commercial Cookery or apprenticeship, plus experience in hospitality venues. Flexibility for a rotating roster is essential, with transport access in a regional area and sponsorship not available.

Qualifications

• Qualified chef with Cert III or completed chef apprenticeship.
• Experience in a commercial kitchen, hotel, resort or hospitality venue.
• Strong knowledge of food preparation techniques and kitchen operations.
• Sound understanding of food safety, hygiene and stock control practices.
• Ability to remain calm under pressure and deliver high standards.
• Flexibility to work a rotating roster including evenings, weekends and public holidays.
• Full Australian working rights; sponsorship is not available.

Responsibilities

• Prepare and cook high-quality dishes across a variety of service styles.
• Take ownership of your designated kitchen section during service.
• Complete mise en place and ensure service readiness.
• Support stock control, stock rotation and minimise food wastage.
• Assist with the training and development of apprentices, cooks and junior chefs.
• Maintain high standards of food safety, hygiene and workplace safety.
• Work collaboratively with the wider kitchen brigade and Food & Beverage team.
• Contribute to a positive team culture and continuous improvement within the kitchen.

Skills

Food safety

Teamwork

Work under pressure

Education

Certificate III in Commercial Cookery

Job description

RACV Cape Schanck Resort is seeking a passionate Chef de Partie to join our culinary team on a casual basis, reporting to the Chef de Cuisine. You will deliver high-quality dishes, own your section, and help lead a skilled kitchen in a stunning coastal setting.

You’ll bring a Certificate III in Commercial Cookery or apprenticeship, plus experience in hospitality venues. Flexibility for a rotating roster is essential, with transport access in a regional area and sponsorship not available.