Chef de Partie

22 hours ago

Adelaide, South Australia Bird in Hand Full time $60,000 - $90,000 per year

Join a World-Class Culinary Experience

Bird in Hand is more than a winery — it's a destination where premium wine, fine dining, art, and design converge. Nestled in the stunning Adelaide Hills, we craft exceptional wines and host bespoke events both locally and globally.

We are committed to delivering excellence across everything we do — for our guests, our community, and our team. We expect all our staff to uphold the highest standards of ethics, integrity, and professionalism.

About the Role

We are seeking a talented and passionate Chef de Partie to join our dynamic hospitality team. You will work across LVN — our fine dining restaurant — the cellar door kitchen, and our diverse calendar of high-end events.

LVN represents the essence of Bird in Hand's commitment to artistry, design, and culinary excellence. The menu, ever-evolving and seasonal, draws inspiration from our three homes:

  • Woodside (Peramangk Country)
  • Finniss (Ngarrindjeri Country)
  • Tasmania (Paredareme Country)

This role is ideal for someone who values creativity, seasonal produce, and impeccable presentation.

Key Responsibilities

  • Prepare and present dishes to the highest standards in a fine-dining setting
  • Maintain exceptional hygiene, food safety, and kitchen organisation
  • Lead by example with professionalism, calmness, and a solutions-oriented mindset
  • Support and mentor junior kitchen staff as needed
  • Collaborate with Front of House staff to ensure seamless service
  • Contribute to stock ordering and cost control in line with budgets
  • Uphold personal grooming and presentation standards at all times

What We're Looking For

  • Proven experience in fine dining or high-end kitchens
  • Strong work ethic, attention to detail, and a collaborative spirit
  • A genuine passion for seasonal, local produce and innovative cuisine
  • Strong communication and leadership skills
  • Flexibility to adapt to varying service styles and events

Hours & Conditions

  • Approximately 45 hours per week across a 4–5 day roster (negotiated with the Executive Chef & Hospitality Manager)
  • Shifts will include weekends and evenings as required
  • The restaurant operates Friday to Monday lunch, with dinner services during peak seasons and weekly private events
  • Flexibility is essential

This is a rare opportunity to work with one of Australia's most visionary food and wine destinations. If you have fine dining experience and are ready to contribute to a creative, high-performance kitchen, we'd love to hear from you.

If you have proven experience in fine dining or high-end kitchens, please submit your CV with a covering letter to

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