Title: Chef de Partie

Reports to: Executive Chef/Executive Sous Chef/Sous Chef

Located in the heart of Australia’s premier wine region, situated across an enormous slice of pristine countryside.

Rydges Resort Hunter

Valley is a vibrant 419-room resort with a range of multi-faceted kitchens for each of our outlets Gather, Lovedale Brewbar and Conferencing and an all-encompassing destination for leisure, conferences, and unforgettable events. As home to the award-winning Hunter Valley Conference and Events Centre which caters from 10 to grand celebrations for over 1,100 guests.

Position Overview:

A Chef de Partie is responsible for overseeing a designated section of the kitchen, ensuring the preparation and presentation of high-quality dishes in accordance with company standards. The role involves supervising junior kitchen staff, maintaining food safety and hygiene requirements, managing stock within the section, and contributing to the efficient delivery of food service. This position requires strong culinary skills, leadership capability, and the ability to perform effectively in a fast-paced environment.

Our Vision is being leaders in creating experiences and properties that escape the ordinary.

Our Purpose is to make the day better for ourselves, each other, our group, our customers and communities. We do this by living our values of empowerment, possibilities and community.

We achieve our Vision and Purpose by delivering on our goals and values.

Our Goals

- Growing revenue above market
- Maximise assets
- Business transformation

Our Values

- Empowerment: We make it happen
- Possibilities: We evolve and innovate
- Community: We make the connection

About the Role:

- Managing the day-to-day operations of a designated kitchen section.
- Advanced cooking techniques and strong culinary knowledge.




- Ability to lead and supervise a team within a busy kitchen environment.
- Strong organisational and time management skills.
- Excellent attention to detail and commitment to quality.
- Ability to work under pressure while maintaining high standards.
- Effective communication and teamwork skills.
- Strong understanding of food safety and sanitation requirements.
- Assisting with stock control, ordering, inventory management, and minimising food waste.
- Coordinating with other kitchen sections to ensure smooth service delivery.
- Monitoring equipment and reporting maintenance requirements as needed.
- Supporting Sous Chefs and Head Chefs with menu development and operational improvements.
- Ensure that the Hotel’s kitchens produce a high quality food product at all times.
- Anticipate and attend to the guest’s needs and desires immediately.
- Demonstrate superior recipe knowledge for every item on the Hotel’s menus.
- Monitor food quality and quantity as it relates to portion control.
- Monitor all food storage facilities to ensure that proper storage techniques are being used and that the cleanliness standards of the Hotel are being maintained.
- Ensure that all standard recipes are followed in all outlets.
- Maintain your self-appearance in accordance with the hotel’s grooming standards.
- Maintain a harmonious relationship with other members of the service team.
- Maintain an acceptable degree of knowledge with regard to food product.




- Comply with all of the established hotel operational policies & procedures.
- Flexibility to work across all hotel kitchens.
- A robust work ethic and the ability to work at pace.
- Maintain a clean & protected working environment.
- Have a full knowledge of and practice all of the hotel’s established workplace health and safety guidelines (WH&S;).
- Ensure the protection and maintenance of all operating equipment
- Availability to work a flexible roster across 7 days including late nights & Public Holidays.
- Certificate III in Commercial Cookery or equivalent qualification.
- Several years of experience in a professional or Commercial kitchen.
- You will need your own transport to get to work as we are not on a public transport route.
- Must have the legal right to work in Australia.
- Perform any other duties as directed by the Executive Chef/Sous Chef.

Benefits and Perks:

- Renowned for our refreshingly local, down-to-earth experiences.
- Incredible team member discounts from your first day on-the-job.
- 50% off stays at EVT hotels – Rydges, QT, Atura, Lylo and more.
- $2 movie tickets, plus Moonlight, Gold Class, Candy Bar discounts and more.
- Awesome winter and summer savings and discounts at Thredbo.
- Rapid career growth opportunities through our EVT network.
- Australia and NZ’s largest and most diverse experiences company. Join Rydges Resort Hunter Valley and become an EVT experience creator, prospect taker, the ultimate Daymaker. Join and make a positive impact on our people, communities, and environment every day.

When you click apply, you’ll be taken to our secure EVT careers portal (powered by Dayforce). This is our official system for managing applications across the EVT Group. You’ll simply enter your details and answer a few quick screening questions so we can get to know you better.

📌 Rydges Resort Hunter Valley - Chef De Partie (Lovedale)
🏢 EVT Group
📍 Lovedale