Chef de Partie (Full-time) – NOLA Smokehouse and Bar – Barangaroo, NSW
Annual Salary: $75,000 - $80,000 (plus superannuation)
Position: Full-time, Permanent

NOLA Smokehouse and Bar, located in Barangaroo, NSW, is seeking a qualified and experienced Chef de Partie to join our dynamic kitchen team on a full-time basis. This role is ideal for a chef who not only thrives in high-pressure kitchen environments but also brings creativity and seasonal awareness to menu planning.

About the Role:
We are looking for a motivated and skilled Chef de Partie with grill and BBQ experience, preferably with a background in Southern American or modern Australian cuisine. The successful candidate will support the Head Chef and Sous Chef in designing and updating menus, considering seasonal produce availability and budget constraints, while maintaining the integrity of our New Orleans-inspired concept.

Key Responsibilities:

Prepare, cook, and present high-quality dishes focused on Cajun, Creole, and Southern BBQ cuisine

Operate live fuel BBQ equipment, including offset smokers and charcoal grills

Contribute to menu development, including the creation and implementation of seasonal dishes

Design dishes and menus that align with budgetary targets, portion controls, and food cost management

Monitor and adjust menu offerings to reflect seasonal availability of fresh produce

Assist in training and mentoring junior kitchen staff

Ensure all food preparation and presentation meets high standards of quality and consistency

Maintain strict food safety and hygiene standards in line with HACCP and company policies

Assist in stock rotation, inventory management, and waste minimisation

Skills and Experience:

Work experience as a Chef de Partie or similar role in fine dining

Demonstrated experience in grilling and live-fire cooking techniques

Formal qualifications in Commercial Cookery (e.g. Certificate III or higher)

In lieu of formal qualifications at least 5 years’ experience working as a Chef

Experience in menu development, cost control, and seasonal menu planning

Strong understanding of food safety standards and kitchen operations

Ability to work collaboratively in a fast-paced environment and adapt to changing menus

What We Offer:

Annual salary of $75,000 - $80,000 (plus superannuation)

Above award wages and generous tips

Complimentary staff meals and beverages (“staffies”)

Discounts across the entire hospitality group

Ongoing professional training and career development

A creative and supportive team focused on culinary excellence

Location: NOLA Smokehouse and Bar, Level 1, International Tower 1, 100 Barangaroo Avenue, Barangaroo, NSW 2000
Hours: 38 hours per week, Tuesday to Saturday

If you are a passionate Chef de Partie who enjoys working with seasonal produce, creating menus with character, and thrives over live fire, we would love to hear from you.