Chef De Partie
- Take ownership of an allocated kitchen section and manage it through preparation and service.
- Deliver elevated Australian pub cuisine using fresh, seasonal and locally sourced produce.
- Supervise and coordinate kitchen staff during preparation and service.
Position: Chef de Partie
Type: Full time, 38 hours per week
Employer: Willalooka Tavern Pty Ltd trading as Willalooka Tavern
Location: Willalooka SA 5267
Salary: $79,500 per annum plus superannuation
About the Business
Willalooka Tavern is a locally owned and operated rural hospitality venue on the Riddoch Highway at Willalooka, on the main route between Adelaide and Mount Gambier, bringing together a café, a licensed tavern, eight accommodation rooms, fuel and a retail range of locally produced goods under one roof. The premises has served the district and passing travellers since 1955, and the current owners took over in December 2025 after extensive renovations that delivered a new kitchen, upgraded dining and outdoor entertainment areas, refurbished accommodation rooms and new plant and equipment throughout the venue. The café trades seven days a week and the tavern Tuesday to Sunday, serving local residents, farm workers, interstate travellers, truck drivers, tourists, contractors and bus groups, while the outdoor entertainment areas host weddings, private parties, community events and large group bookings. The kitchen offers elevated Australian pub cuisine built on fresh, seasonal produce, from burgers, schnitzels and barramundi to house-made gnocchi, seared salmon and scotch fillet, alongside the café’s all-day coffee, pizza, pastries and light meals. The business values quality food and drink, comfortable accommodation, friendly service and a welcoming meeting place for locals and visitors alike, and supports its small team through a positive workplace culture, flexible hours and strong community integration.
About the Position
The Chef de Partie is a newly created role in the Willalooka Tavern kitchen, reporting to the venue’s management and taking ownership of an allocated section, whether grill, pans, larder, fryer or functions, through preparation and service. Working within a team of around ten and supervising three kitchen staff, the role is central to delivering the elevated Australian pub menu consistently across evening services, weekend trade and the growing functions, events, group and bus-tour bookings that the renovated venue now attracts, and to holding the standard of food steady as the business builds its place as a destination for travellers and a social hub for the local community.
Key Responsibilities
- Take ownership of an allocated kitchen section and manage it through preparation and service.
- Complete daily mise en place so the section is fully prepared before each service.
- Prepare, cook and present dishes consistently to recipes, specifications and presentation standards.
- Deliver elevated Australian pub cuisine using fresh, seasonal and locally sourced produce wherever possible.
- Maintain consistency in portion sizes, flavour, presentation and overall food quality.
- Assist with the development of seasonal menus, daily specials and function dishes.
- Work across other sections of the kitchen as required, including grill, pans, larder, fryer and functions.
- Support the execution of functions, events, group bookings and high-volume services.
- Supervise, guide and coordinate the three kitchen staff assigned to the section during preparation and service.
- Maintain food safety, hygiene and stock-handling standards at the section, including correct storage and rotation of produce.
Requirements
- Australian citizens and permanent residents are encouraged to apply.
- A Diploma-level qualification in commercial cookery, hospitality or a related discipline.
- At least one year of experience as a chef de partie or in a comparable section-based role in a commercial kitchen.
- Proven ability to run a kitchen section independently, including mise en place, adherence to recipes and specifications, portion control and plating to a consistent standard across grill, pans, larder and fryer, together with sound knowledge of food safety, hygiene and stock-rotation practices and experience preparing for functions and high-volume service.
- Clear communication, the ability to guide and coordinate junior kitchen staff, composure and good judgement under service pressure, reliability, and availability to work evenings, weekends, public holidays and function periods across the venue’s Tuesday to Sunday tavern service.
How to Apply
Applicants must submit their resume with a valid email address through this online portal. Only shortlisted candidates will be contacted.
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