Cafe Sydney is seeking a full time Chef de Partie to work a 5-day rotating roster in our bustling kitchen! This is a salaried position.

About Us

Cafe Sydney is one of Australia’s most iconic dining destinations, located on the rooftop of Customs House with panoramic views of the Harbour Bridge and Opera House. Established in 1999, we have been delivering an elevated à la carte experience that captures the spirit of Sydney, with a modern Australian menu, an awarded wine list and exceptional, contemporary hospitality.

Operating seven days a week, we serve lunch and dinner Monday to Saturday, with a relaxed lunch service on Sundays. Our team of more than 150 hospitality professionals work together across front and back-of-house to create memorable experiences for every guest. We are proud to foster a dynamic and inclusive workplace culture that values professional growth, training and work–life balance.

Sous Chef

The Role
We are seeking a full-time Chef de Partie to join our large kitchen brigade. Reporting to Executive Chef Sarahjane Brown and Head Chef James Green this is a high-volume environment, welcoming more than 500 covers per day, where you will work with premium produce, oversee protein processing and butchery, and contribute to one of Sydney’s most iconic dining experiences.

This is a full-time 5 day per week, salaried position.
Cafe Sydney operates on a rotating roster across all days of the week.
Shifts are rostered to commence from 7:30am or 3:00pm Monday to Saturday, with a Sunday lunch-only service commencing from 9:00am. Unfortunately, there is no flexibility around shift commencement times.

Responsibilities Include

Leading and mentoring junior chefs, providing hands-on training and guidance across all sections as well as in a performance management 1:1 capacity

Confidently working on the line during high-volume services while maintaining calm and control

Overseeing protein processing, including fish and meat butchery, with precision and consistency

Supporting the Executive Chef in menu execution, food quality, and presentation standards

Assisting with stock control, supplier liaison, and inventory management

Writing rosters, approving timesheets, monitoring labour costs, and supporting kitchen administration tasks such as HRIS entries (Employment Hero experience highly regarded)

Maintaining strict food safety, hygiene and HACCP standards at all times

Contributing to a positive, collaborative and professional team culture

About You

Proven experience as a Chef de Partie n a high-volume, à la carte environment

Strong leadership skills with the ability to develop and inspire a large team

Skilled in protein preparation, butchery, and handling a wide variety of produce

Experience with Cooking the Books or similar kitchen management systems advantageous

Excellent attention to detail, with the ability to balance quality and speed under pressure

Flexible availability across days, nights and weekends, with two consecutive rostered days off and scheduled weekend balance opportunities

A genuine passion for modern Australian cuisine and a commitment to continuous professional growth