Chef de Partie | Coogee Ground

The Venue

Welcome to Coogee Pavilion, or as the locals call it, ‘The Pav'. The ground floor is perfect for family get-togethers and casual meals. The menu itself has been created with seaside dining in mind; from sashimi and freshly shucked oysters to burgers, woodfired pizzas and pasta there is something for everyone. With sweeping ocean views, it is a great location to change gears into holiday mode, even if just for an afternoon.


The Role

As we prepare for Summer, we are looking for a driven and knowledgeable Junior Sous Chef or Chef de Partie to join the team at Coogee. You will work closely with the head chef in leading and driving a brigade of talented chefs.


For this role it is essential to have prior experience working on a grill in a fast-paced environment. You can expect to be cooking dishes like 1KG T-Bone steaks with bone marrow butter and chimichurri, Swordfish with capsicum, pine nuts and currants and smoked Bannockburn chicken with jus.


Our ideal candidate has:

  • 2-3 years' experience in a similar role.
  • Knowledge of cooking techniques and can hold their own in a busy service whilst staying professional and guiding junior staff.
  • Good communication, organisation, and technical skills.
  • Confident to be a leader in the kitchen, adapt to situations and work across any section when required.
  • Be creative and have a passion for good food.


The Reward 

You will be joining a company that wants you to succeed, we offer: 

  • Competitive Salary.
  • Amazing discounts at 90+ venues.
  • Career and development opportunities, learning from the best.
  • Employee Assistance Program.
  • Employee Referral Program.
  • Sponsorship is available for eligible candidates.

Job Segment: Food Service, Kitchen, Hospitality