The Botanica Vaucluse

Nestled in the heart of Sydney’s picturesque eastern suburbs, The Botanica Vaucluse is a vibrant culinary destination that celebrates the best of Australian produce. We focus on delivering a refined dining experience in a relaxed, inviting atmosphere, where the dishes highlight the richness of local, seasonal ingredients.

The Role

Chef de Partie – Join Our Award-Winning Team

Are you a passionate chef looking for a role that offers both creativity and work-life balance?

At The Botanica Vaucluse, we are seeking an experienced and motivated Chef de Partie to join our talented kitchen team. This is a fantastic opportunity to work alongside our Head Chef and Sous Chef in a highly regarded venue known for its seasonal menus, exceptional produce, and innovative gluten-free dining experience.

As Chef de Partie, you will play a key role in the day-to-day kitchen operations, supporting menu development, mentoring junior chefs, maintaining the highest food quality standards, and contributing to an exceptional guest experience. You will be heavily involved in preparation and production during the week, ensuring the kitchen is set up for seamless service from Friday through Sunday.

$80,000 – $85,000 per year plus super

Why You'll Love This Role

✔ 4-day working week – Enjoy three consecutive days off every week.

✔ Only one evening service per week – Saturday dinner service.





✔ Outstanding work-life balance – Perfect for chefs wanting more time for family, hobbies, or personal development.

✔ Christmas and New Year shutdown period – Enjoy valuable time off during the festive season.

✔ Creative input – Be involved in menu development and seasonal specials.

✔ Supportive team culture – Work with a passionate and collaborative team that values growth and development.

✔ Beautiful location – Join one of Sydney's most unique dining destinations in the heart of Vaucluse.

The Roster

- Thursday: Kitchen preparation and menu development
- Friday: Lunch service
- Saturday: Breakfast, lunch and dinner service
- Sunday: Breakfast and lunch service

Qualifications

- 3+ years’ experience in a commercial kitchen (fine dining preferred)
- Culinary arts qualification preferred
- Solid leadership, communication, and organizational skills
- Passion for cooking and culinary trends
- Knowledge of food safety and hygiene regulations

If you're looking for a role where you can produce exceptional food without sacrificing your personal life, we'd love to hear from you.

Join us and be part of something special.

Pay: $80,000.00 – $85,000.00 per year

Benefits

- Employee discount
- Employee mentoring program
- Professional development assistance
- Referral program

Work Location: In person

📌 Chef de Partie (Vaucluse)
🏢 Mark Moran Group
📍 Vaucluse