Our client, Blue Ram Hotels Pty Ltd, trading as Kinross Woolshed, is an iconic and historic hospitality venue located at 5 Kinross Court, Thurgoona NSW 2640, offering a distinctive Australian dining and event experience. Combining character-filled rustic architecture and modern facilities with a deep connection to the regional spirit of the Albury-Wodonga region, Kinross Woolshed is widely celebrated for its quality food, warm country hospitality, and memorable guest experiences. Serving a diverse, high-volume menu that highlights fresh, locally sourced regional ingredients, the venue operates a full-service bistro, dynamic bar, and comprehensive function and wedding facilities delivering structured lunch, dinner, weekend services, and large-scale private events.

As the venue continues to expand its culinary operations and event capacity, Kinross Woolshed is seeking a qualified, passionate, and detail-oriented full-time Chef de Partie to join its professional kitchen brigade. Reporting to the Head Chef and Sous Chef, the Chef de Partie will take operational ownership of a designated section, oversee prep workflows, lead line cooking during high-volume services, and support both à la carte and function/banquet operations. This role requires solid culinary craftsmanship, strong leadership capability, meticulous attention to hygiene, and the ability to maintain speed and presentation standards under pressure.

This is a permanent, full-time position offering a competitive salary within the range of $75,000 to $85,000 AUD per annum, plus superannuation, benchmarked against market salary rates and commensurate with the technical skill, qualifications, and operational accountability required for the role.

SCOPE OF THE ROLE:

- Leading a designated kitchen section to facilitate the smooth, efficient operation of daily kitchen workflows in accordance with venue standards and Kinross Woolshed's service expectations.
- Overseeing the preparation, cooking, and presentation of all culinary offerings, ensuring every dish across daily bistro menus, seasonal blackboard specials, and high-volume event banquets is executed to consistently exceptional standards.
- Executing menu items consistently to standard, ensuring precise cooking temperatures, strict portion control, attractive visual plating, and timely service in line with kitchen benchmarks.
- Collaborating closely with the Head Chef and Sous Chef on menu planning, recipe testing, daily specials development, and the consistent delivery of service standards across all trading periods.
- Accurately forecasting section requirements, conducting regular inventory audits, and managing the ordering and rotation of food supplies to ensure uninterrupted kitchen operations and cost-effective resource utilization.
- Monitoring and controlling food costs, portion sizes, and waste management through disciplined stock control,



high-yield ingredient butchery/prep, and efficient resource allocation.
- Analysing recipes to assist with menu costing and labour estimations, ensuring dishes align with commercial targets and operational budget parameters.
- Determining daily production schedules, mise en place requirements, and station prep lists necessary to ensure the timely delivery of fast-paced à la carte dining and banquet services.
- Supervising Commis Chefs, apprentices, and kitchen hands, delegating prep duties effectively, and assisting senior chefs across other kitchen stations during peak rushes.
- Inspecting incoming raw ingredients, kitchen equipment, and station readiness to guarantee strict adherence to product specifications, freshness, and venue quality standards.
- Training and mentoring junior culinary staff and apprentices in foundational cooking techniques, equipment handling, knife skills, and station cleanliness to maintain operational efficiency.
- Demonstrating innovative cooking techniques and modern commercial kitchen equipment usage, advising junior staff on advanced culinary procedures, and keeping the team informed of current food trends.
- Liaising continuously with front-of-house and function management staff to discuss service timings, resolve guest dietary requirements, and maintain seamless coordination between the kitchen and dining floor.
- Enforcing strict compliance with food safety, HACCP, sanitation, and WHS regulations, including safe freezing, defrosting, and preservation of foods, maintaining temperature logbooks, and ensuring proper chemical/sanitation procedures across the brigade.

TO BE CONSIDERED FOR THIS ROLE, YOU SHOULD:

- Hold a Certificate IV in Commercial Cookery, Diploma of Hospitality Management, Advanced Diploma of Hospitality Management, or equivalent AQF culinary qualification.
- Have at least 3+ years of relevant professional work experience as a Chef de Partie, Demi Chef, or Trade Chef in a high-volume restaurant, busy hotel, or dynamic banquet/event hospitality venue.
- Demonstrated expertise in section management, à la carte line cooking, and high-volume banquet/buffet service for private functions, weddings, and large events.
- Strong technical background working with fresh, locally sourced Australian produce, premium meats, grill stations, and contemporary bistro offerings.
- Advanced working knowledge of food hygiene legislation, HACCP food safety standards, temperature control documentation, and Occupational Health and Safety (WHS) regulations.




- Proven track record of supervising, training, and guiding junior cooks, apprentices, and kitchenhands.
- Exceptional communication, leadership, and time-management skills with the ability to perform calmly and decisively under high ticket volume.
- Willingness to relocate to Thurgoona / the Albury-Wodonga regional area if currently based interstate or in another city.
- Full availability across mornings, evenings, weekends, public holidays, and the ability to work split shifts as required by venue trade.
- Must hold valid Australian work rights at the time of application.

WHAT'S ON OFFER:

- A competitive full-time salary package of 75,000–85,000 AUD per annum, plus superannuation, negotiated based on experience and demonstrated technical capability.
- Opportunity to work with an established, iconic, and high-volume regional venue with modern kitchen facilities and solid operational infrastructure.
- A supportive, professional team culture with experienced culinary leadership and structured kitchen systems. PDF
- Genuine career advancement opportunities into Sous Chef and senior leadership roles within the business. PDF
- Enjoy the relaxed, vibrant lifestyle of regional New South Wales in Thurgoona / Albury.

HOW TO JOIN THE TEAM Please submit an online application to join our diverse, compassionate, and dedicated team for a rewarding career at Kinross Woolshed. Australian citizens and permanent residents are strongly encouraged to apply and will be given priority in accordance with labour market testing requirements and the objective of supporting the domestic workforce. Only successful applicants will be contacted.

Blue Ram Hotels Pty Ltd, trading as Kinross Woolshed, is committed to an Australian-first employment strategy and a recruitment process that is fair, transparent, and strictly merit-based. Applications are assessed solely on skills, qualifications, experience, and role suitability, without regard to personal background.

Only where genuine recruitment efforts confirm that no suitably qualified or experienced local candidates are available will individuals with valid work rights, or those eligible for employer sponsorship, be considered, strictly in line with the Migration Act 1958, Migration Regulations 1994, and current Department of Home Affairs policy. Employer sponsorship is approached as a measure of last resort, reflecting our commitment to workforce integrity, regulatory compliance, and the long-term development of local talent.

Job Types: Full-time, Permanent

Pay: $75,000.00 – $85,000.00 per year

Application Question(s)

- If you are a visa holder, provide a subclass and expiry date.
- Do you have a valid skills assessment related to the role? Please provide your skills assessment status.
- Do you have a valid PTE/IELTS? If yes, provide each band score.

Work Location: In person

📌 Chef de Partie [Blue Ram Hotels Pty Ltd, trading as Kinross Woolshed] (Albury)
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