Stowaway is a neighbourhood bar in the heart of Freshwater serving elevated pub classics with a bit of attitude. We're after a Chef de Partie to join our small, tight crew — someone who takes pride in their section, keeps a cool head on a busy Friday, and genuinely likes cooking good food for positive people.

Your home base is Stowaway, but next door is Harry Gatos — our Pan-Asian diner — so you'll occasionally get to flex across a very different menu. Two venues, one company, plenty of variety.

What you'll get:
Full-time hours you can actually plan a life around
Above-award pay — fair wages, no burnout culture
Kitchens shut by 9:30–10pm. No 1am finishes.
A team with no egos — just talented people who like what they do
Staff meals at cost on shift, 40% off when you dine in
Real creative input — we want your ideas, not just your hands
Lively service without the chaos

The role:

You'll run your own section across grill, fryer, and prep, working alongside a team of three to four through service.



Our menu leans into pub favourites but we're not precious about it — expect globally-inspired twists and seasonal changes. Consistency matters (locals notice), but so does keeping things fresh.

Prep is shared across both venues. Stowaway is home, Harry Gatos is the occasional field trip.

You’ll bring:
A calm, organised, effective way of working
Confidence to own your section and back up the team when it gets hectic
Professional pride and genuine enthusiasm for positive food
A collaborative attitude — no lone wolves, no yelling

Day-to-day you'll be:
Running your section to recipe and spec
Keeping the kitchen clean, safe, and up to code
Checking ingredient quality, stock rotation, temps, and dates
Contributing to menu development — we want your input
Coordinating with other sections to keep service flowing
Training and supporting junior staff
Communicating clearly with managers, FOH, and the rest of the kitchen
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📌 Chef De Partie Freshwater (Australia)
🏢 Stowaway Freshwater
📍 Australia