Chef de Partie Marquis of Lorne | Fitzroy

Who We Are
The Marquis of Lorne is the kind of pub you hope to stumble into when the day gets a bit much. Three storeys of worn timber, brass that’s seen better days, and a wrought iron staircase that’s carried a thousand shoes and just as many secrets. A place where the pints are proper, the dogs are asleep under the bar, and the clatter of cutlery and conversation tells you that, somehow, everything’s going to be alright.

We’ve been looking after Fitzroy locals since long before Instagram started telling everyone what to eat. And frankly, we still believe that a warm welcome and thoughtful service matter far more than hashtags and hero shots.

About the Role
We’re after a Chef de Partie who is steady, thoughtful, and quietly excellent, to join our tight-knit kitchen brigade.

You’ll work closely with our Head Chef and Sous Chef, guiding junior team members across all sections of the kitchen. Confidence on the grill is essential (our steaks have their own fan club), but you’ll also need to handle fryer, larder, and all the careful prep that keeps a service flowing seamlessly.

We’re looking for someone with at least three years’ experience in a fast-paced kitchen, alongside relevant credentials (Commercial Cookery Level 3 minimum). Strong fundamentals are a must: confident knife skills, clean prep, tidy plate presentation, a calm head during service, and a real understanding of kitchen systems and timing. This isn’t a ‘heat and serve’ kitchen; we expect proper cooking and pride in your section.

It’s a full-time, hands-on role, suited to a chef who knows that real kitchens aren’t built on ego, but on teamwork, good humour, and respect for the ingredients.

Availability for weekend and evening shifts is essential!

Bonus points if you’ve worked a grill in a quality pub or bistro kitchen, or have a genuine interest in seasonal produce direct from the farm and British-Australian pub classics built with traditional techniques.

What We’re Offering

Full-time employment under the Publican.Co Enterprise Agreement 2023/2024

Salary between $70,000–$75,000, based on experience (super on top)

Regular rostered days off

Favourable overtime conditions (if and when it occurs)

A loyal local following, with a seasonal menu of thoughtful, modern pub food with produce direct from the farms.

Health & Wellbeing Program and increased parental leave entitlements

Guaranteed annual salary increases under the Enterprise Agreement

This role covers all aspects of kitchen life; prepping and executing lunch service (three days a week) and dinner service (seven nights a week), assisting with menu development, mentoring junior chefs, and helping maintain a clean, efficient kitchen. Reporting directly to the Head Chef and Sous Chef, you'll be a vital part of a well-run, much-loved venue.

Why Join Us?

Supportive leadership: Professional ownership and management genuinely invested in your career

Brilliant location: Work in the heart of Fitzroy with a true locals’ crowd

Ongoing development: Opportunities to grow your skills and expand your back-of-house knowledge

Stability: Enjoy long-term job security within a celebrated hospitality group

How to Apply
If you believe hospitality isn’t about big shows but small moments, creating dishes where people feel nourished, fed, and looked after. Then we’d love to hear from you.

Please send your CV (and a considered cover letter goes a long way) to our Executive Chef at [email protected], with the subject line: Your Name | Chef de Partie Application | Marquis of Lorne.

We are proud to be an inclusive, equal opportunity employer.
Because great pubs (like great teams) thrive on diversity.

Please note: Sponsorship will not be offered for this position.
And only shortlisted candidates will be contacted.