Chef de Partie

Join Our Team at Hotel Brunswick

Located in the heart of Brunswick Heads, the iconic, community centric Hotel Brunswick is seeking a casual Chef de Partie to join our high energy, fast moving kitchen team.

Our menu collaborated alongside the Three Blue Ducks showcases local seafood & produce alongside an ethos of limited waste, vibrant and fresh flavours and most importantly fun.

You would assist the Head Chef and his leadership team execute successful daily operations to ensure the hotels food execution is to a high standard, consistent and all whilst being part of our large team.

This role may be available in a Full Time capacity for the right candidate if mutually beneficial for both parties.

Role Purpose

• To lead through Redcape's purpose, values and behaviours to deliver on our key performance metrics.
• To support your Head Chef in building, coaching and developing a skilled, capable and motivated kitchen team that delivers extraordinary customer experiences and drives venue performance.

Key Qualifications, Attributes and Responsibilities

• Proven leadership experience in managing and motivating a kitchen team (particularly in a pub/high volume cooking environment) to ensure operational efficiency and high standards of service.
• Strong culinary skills and knowledge in food preparation, recipe consistency and maintaining high food quality across all kitchen stations.
• Ability to foster a customer-first culture, utilising customer feedback to continuously improve the dining experience.
• Financial acumen, with the ability to manage kitchen costs, achieve revenue targets and meet budgeted goals.
• Experience in maintaining compliance with food safety regulations, WHS standards and legal obligations within kitchen operations.
• Excellent communication skills, with the ability to clearly convey expectations and coordinate effectively between kitchen and front-of-house teams.
• Strong time management skills, with the ability to prioritise tasks and ensure smooth operations during peak service periods.
• Demonstrated ability to develop and train kitchen staff, identify skill gaps and encourage professional growth within the team.
• A proactive and solutions-focused approach to managing customer needs and ensuring a positive and memorable dining experience.
• Commitment to maintaining high standards of cleanliness, organisation and operational excellence in the kitchen, ensuring a safe and efficient work environment.
• Flexible availability to suit prep, lunch & dinner services across 7 days of operations in conjunction with our Hotel's operating hours.
  
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• Qualifications/Certifications: Certificate III in Commercial Cookery and/or Kitchen Management is desirable
• A hands-on approach to cooking and learning is a must
• We're looking for team members who have a hands-on approach to cooking and learning

Enjoy the benefits of Redcape Hospitality

• With a diverse portfolio of 30+ hotels across NSW and QLD, Redcape provides unparalleled growth opportunities within Australia's hospitality industry.
• Extensive training opportunities for professional development and career progression.
• Staff benefits which include, but are not limited to 40% off on-premise Food & Beverage and 10% off consumable Bottle Shop purchases (across all Redcape Venues).
• An opportunity to engage and give back to the community through our Publinc Communities platform.
• Clearly defined career progression pathway.

Apply now to join a like-minded team who take pride in creating exceptional customer experiences plus strategic opportunities for you to grow and excel in a values driven environment