Chefs de Partie, Sous Chef and Head Chefs

About the Roles

The Boathouse Group is on the lookout for multiple Full Time Chefs de Partie, Sous Chef and Head Chefs to join us across all of our venues. Depending on your role, your day may look different but here are just some of the things our Chefs get up to:

• Prepping for service;
• Delivering on-trend, relevant, seasonal food offerings from the kitchen;
• Learning new techniques in all sections of the kitchen;
• Stock management and waste control;
• Assist with effective people practices including, training and development of junior chefs on the relevant section;
• Ensure that food is prepared and delivered to guests in line with The Boathouse Group's standards of quality and service;
• Menu design under the direction of head chefs .

In addition to the above responsibilities Head Chefs will also:

• Assist with recruitment, onboarding, training and performance management to build a strong kitchen team;
• Manage food and labour costs to meet profitability targets;
• Overall creative control over the design and update of menus in line with the venue’s brand, quality standards and cost controls.

Venues currently hiring are:

• Manly Pavilion
• Las Palmas Manly
• The Espy Manly 
• Mona Social
• The Boathouse Balmoral
• The Boathouse Hotel Patonga
• The Boathouse North Wollongong
• The Boathouse Shelly Beach
• Barrenjoey House Palm Beach

For Chefs de Partie the salary range will be between $77,000 - $80,000 plus super depending on your experience and venue.

For Sous Chefs the salary range will be between $80,000 - $95,000 plus super depending on your level of experience and venue.

For Head Chefs, salary will start from $95,000 plus super depending on your level of experience and venue you are leading.

About You

To be the perfect addition to The Boathouse Group, you will have at least 2 years of prior experience as a skilled chef in a high-paced, high-volume environment where you’ve demonstrated your strong leadership and organisational skills and the ability to work under pressure. You’ll also be:

• Motivating and engaging;
• Able to educate others on new techniques in all sections and maintain high standards of quality and presentation;
• Have a confident and can-do attitude;
• Be friendly, approachable and genuine;
• Be a team player with a collaborative working style.

All Chefs ideally should have qualification in professional cookery (Certificate III) or similar from a recognised training institute or international equivalent. 

About the Process

Apply now with your CV and a cover letter telling us a little bit about yourself and why you are the perfect fit to join our incredible team.