Chef de Partie | Farm-to-Table Restaurant & Café

The Good Paddock Restaurant & Cubby Kiosk | 11 Acre Farm, Forrestdale

Are you a chef who loves working with fresh produce, enjoys variety in your day, and wants to be part of a team that genuinely cares about where food comes from?

The Good Paddock Restaurant and Cubby Kiosk are located on 11 Acre Farm in Forrestdale. We grow produce on-site, as well as work closely with local farmers and producers, and create seasonal menus that celebrate quality ingredients and simple, honest food.

We're looking for a strong Chef de Partie to join our kitchen team.

This role offers a minimum of 30 hours per week, with up to 40 hours available for the right candidate.

About the Role

This is a hands-on role that combines independent kitchen operation with team-based service.

You'll split your time between:

• Running our Cubby Kiosk food truck operation independently
• Preparing and cooking short-order menu items
• Working alongside The Good Paddock restaurant team during busy breakfast and lunch services
• Assisting with special events, functions, workshops, and seasonal dinner services

Our regular trading hours are Tuesday to Sunday, 7:30am to 4:00pm.

Throughout the warmer months, we also host Saturday evening dinner services and special events, providing opportunities for additional hours.

What We're Looking For

We're seeking someone who:

• Has previous experience as a Chef de Partie or experienced Commis Chef ready to step up
• Can confidently run a service independently
• Works efficiently under pressure during busy service periods
• Takes pride in consistency, cleanliness, and presentation
• Enjoys working as part of a collaborative team
• Has a genuine interest in seasonal produce and farm-to-table cooking
• Holds relevant food safety qualifications
• Has full Australian working rights

What We Offer

• Minimum 30 hours per week with potential for 40 hours
• Daytime-focused roster with limited night work
• A unique farm-based hospitality environment
• Opportunities to be involved in special events and seasonal dinners
• Work with produce grown on-site and sourced from local growers
• Supportive and passionate team culture
• Competitive pay based on experience

• Ongoing mentoring from a supportive Head Chef who loves to teach
• Exposure to farm-to-table cooking and seasonal menu development
• Opportunity to develop skills across restaurant, kiosk, and event service
• A workplace that values learning, growth, and professional development

If you're looking for more than just another kitchen job and want to be part of a venue where food, farming, community, and hospitality come together, we'd love to hear from you.

To apply, please submit your resume along with a brief cover letter telling us about your experience and why you'd be a great fit for our team.