Senior Chef de Partie - Lead High-Volume Kitchen

Chris Behre; Lane Cove; On-site; AUD 70,000 - 100,000; Full time

Benefits offered by this job

Free gym membership at Norths Fitness

Birthday leave

Discounted duty meals

Job summary

Norths Collective is seeking a skilled kitchen professional to lead high-volume food preparation, cooking and presentation across fast-paced shifts. You will contribute fresh ideas, manage stock and portions, and uphold stringent hygiene standards.

The role requires leadership of a rotating roster, collaboration with the Sous Chef, and ongoing training of junior staff. You will work within a dynamic club environment focused on quality and safety.

Qualifications

• Experience in working under pressure in a fast paced, high-volume kitchen.
• Ability to work in a multi-functional kitchen role with diverse responsibilities.
• Experience using digital platforms for ordering and record keeping.
• Current NSW Basic Food Handlers certificate.
• Willingness to rotate rosters including days, nights, weekends and public holidays.

Responsibilities

• Overseeing the preparation, cooking and presentation of food
• Assisting the Sous Chef where required
• Maintaining proper portion and stock control to keep food costs down
• Maintaining clean and orderly workspaces
• Hygiene and food safety at the highest level in accordance with guidelines and policies
• Actively driving and supporting Work, Health and Safety compliance
• Directing and supporting those in your team
• Training of junior kitchen team members demonstrated through policies and procedures and training courses
• Maintain effective communication with all key stakeholders

Skills

Pressure handling

Versatile chef

Team coordination

Roster adaptability

Education

Chef Trade qualifications

Tools

Digital ordering platforms

Job description

Norths Collective is seeking a skilled kitchen professional to lead high-volume food preparation, cooking and presentation across fast-paced shifts. You will contribute fresh ideas, manage stock and portions, and uphold stringent hygiene standards.

The role requires leadership of a rotating roster, collaboration with the Sous Chef, and ongoing training of junior staff. You will work within a dynamic club environment focused on quality and safety.