Sous Chef or Chef de Partie

Clyde Park Vineyard + Bistro
Ballarat & Central Highlands
Hospitality & Tourism
Full time
Posted 30d ago

We have an exciting vacancy for a leadership position within our kitchen team at Clyde Park Vineyard + Bistro. This exciting opportunity awaits a Chef that likes to help lead an energetic team. We are a small family business doing our best in these challenging times to deliver nothing but the finest quality dining with our own homegrown produce or that sourced from genuinely local suppliers.

Much of our produce such as vegetables and herbs are grown in our two vegetable gardens on the vineyard. This new member of our family would lead a small but dynamic team to continue to deliver a wholesome menu with a hands-in-the-dirt approach inspiring and planning the harvest. Along with our chickens or black faced Suffolk sheep this farm to plate approach is something you can evolve and expand to inspire the bistro and special event menus. 

We are genuinely sustainable in all that we do at Clyde Park. We believe heavily in recycling, reuse and upcycling and have a world class composting unit that helps fast track the degradation of the food waste. We support our community by employing local and regional staff and encourage them to uphold our values with training in sustainable practices.

This role is well suited to an experienced chef or one with a few years under their belt wanting to take the next step. Either way, you are looking to continue to develop your craft and be an inspiring leader in a highly functioning kitchen. 

If this role sounds like something that you have been looking for, please contact us for a chat… we would welcome your interest.


Tasks & responsibilities 

The Clyde Park bistro and special events business needs a passionate and hardworking Sous Chef who has genuine experience and knows how to deliver consistent quality. A natural leader who always has a finger on the pulse of current culinary trends, the Sous Chef or CDP will assist the Head Chef to manage all aspects of the Kitchen’s daily operation, whilst ensuring Clyde Park’s reputation for excellent food quality is enhanced. 

Deputising for the Head Chef and supporting the Culinary Director, the Sous Chef or CDP will be creative and proficient in all facets of food preparation and kitchen management – including financial, staffing, cost centre controls and food safety

As detailed in the Position Description, the Sous Chef or CDP will assist to lead and develop the kitchen team to deliver exciting seasonal menus from Clyde Park’s own vegetable garden and livestock whilst growing partnerships with our region’s leading suppliers. 


Qualifications & experience

Must have a Certificate III in Commercial Cookery (SIT30816) 

Relevant experience and/or working towards a Certificate IV in Commercial Cookery or Diploma of Hospitality

Minimum of 3 years of leadership experience as a sous Chef or Chef de Partie.

Extensive experience with Food Allergies, Special Diets and labelling.

Awareness of and delivery of exceptional customer service



Joining a highly regarded small family business

Salary is negotiable for the right candidate

We sincerely care about helping balance your life with no split shifts and 2 full days off per week

Join a genuine family atmosphere where you are part of team striving for common goals

Freedom to create and deliver genuine food experiences

Funded training and development program to enhance your skills 

Wine allowance


How to apply

  • Applications will only be considered if a cover letter addresses the Key Selection Criteria, as outlined in the Position Description
  • Successful applicants will be contacted for a phone interview before being invited for an in-person discussion.


Position Description

Employer questions

Your application will include the following questions:
  • Which of the following culinary arts qualifications have you obtained?
  • Which of the following statements best describes your right to work in Australia?
  • Which of the following statements best describes your Covid-19 vaccination status?
  • How many years' experience do you have as a chef de partie?
  • Have you worked in a role which requires a sound knowledge of food provenance?

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