Live-In Chef de Partie — Scenic Resort Kitchen Lead, $30–$40/hr

Discovery Parks; Adelaide; On-site; AUD 41,000 - 55,000; Full time

Benefits offered by this job

Accommodation provided

Meals provided

Penalty rates

Live onsite at Wilpena Pound Resort

Discounted G'day accommodation

G'day Rewards discounts

Career development opportunities

Employee Assistance Program

Job summary

Discovery Parks is seeking an experienced Chef de Partie to join the Wilpena Pound Discovery Resort kitchen team in the Flinders Ranges. You’ll earn $30–$40 per hour with penalty rates, plus onsite accommodation and meals, living and working on site.

As part of a close-knit team, you’ll prepare and present high-quality dishes, own your section during service, and collaborate with the Head Chef to ensure memorable guest experiences. The role requires flexibility for weekends and public holidays.

Qualifications

• Previous experience as a Chef de Partie or experienced chef in a commercial kitchen.
• Commercial cookery qualifications or equivalent experience.
• Ability to run your own section with confidence.
• Willingness to work weekends and public holidays.

Responsibilities

• Prepare and present high-quality dishes.
• Own your section during prep and service.
• Work closely with Head Chef and kitchen team.
• Keep your section organised, clean and ready for service.
• Support efficient preparation and smooth service during busy periods.

Skills

Chef de Partie experience

Commercial kitchen experience

Confidence running your own section

Organisation skills

Weekend/holiday availability

Positive attitude

Education

Commercial cookery qualifications or equivalent experience

Job description

Discovery Parks is seeking an experienced Chef de Partie to join the Wilpena Pound Discovery Resort kitchen team in the Flinders Ranges. You’ll earn $30–$40 per hour with penalty rates, plus onsite accommodation and meals, living and working on site.

As part of a close-knit team, you’ll prepare and present high-quality dishes, own your section during service, and collaborate with the Head Chef to ensure memorable guest experiences. The role requires flexibility for weekends and public holidays.