We’re Hiring: Second Chef / Chef de Partie

Part-Time – 30 hrs/week | Coldstream, VIC | $28–$34/hr + Award Penalties

About Us

In the heart of wine country, our Coldstream venue blends regional produce, honest flavours, and paddock-to-plate passion. We’re not just serving food — we’re crafting experiences that locals love and visitors travel for.

Behind every memorable plate is a team that truly cares. We’re seeking a skilled and passionate Second Chef (Chef de Partie) to join our team and take ownership of their section in our busy kitchen.

Why You’ll Love It Here

Run your own section and let your creativity shine

Career growth under an experienced Head Chef

Fixed 30-hour roster – Monday, Friday, Saturday & Sunday

$30–$35/hour base + full Award penalty rates for weekends & public holidays

Supportive, drama-free kitchen culture

Premium local produce from the Yarra Valley

The Role

You’ll lead your section, delivering high-quality plates with smooth service and tight mise en place. You’ll help with stock rotation, waste control, and keep your station spotless and ready for action.

If you thrive in a fast-paced, professional kitchen where teamwork matters, you’ll fit right in.

The Essentials

Title: Second Chef / Chef de Partie

Type: Permanent Part-Time (30 hrs/week)

Award Classification: Level 4 – Cook (Trade Qualified), Hospitality Industry (General) Award [MA000009]

Pay: $45,000–$55,000 p.a. pro rata (~$28–$34/hr) + penalties, super (11%), and allowances as per Award

Entitlements: Pro rata annual leave, sick leave, public holiday pay

You’ll need:

Cert III or IV in Commercial Cookery (or equivalent)

2–3+ years’ experience as Chef de Partie or Demi Chef

Calm under pressure, with strong technical skills

Knowledge of food safety and HACCP standards

Availability for rostered weekends and occasional evening functions

Bonus points if you:

Know your Yarra Valley produce

Enjoy building a strong team culture

Want a balanced role with room to grow

Perks

Staff meals on shift

Easy on-site parking

No ego – just a professional, supportive kitchen

Access to the best local, seasonal produce

Sound like you?
Apply now or get in touch.

Local chefs are encouraged to apply.