CHEF DE PARTIE, AUCHENDARROCH HOUSE/ OAK & IRON TAVERN, MOUNT BARKER, S.A.

Position Type: Full Time

Location: 17 Adelaide Rd, Mount Barker SA 5251, Australia

Website: https://www.auchendarroch.com.au/oak-and-iron

Salary: $76,000 – $85,000

Located within the historic Auchendarroch House, The Oak & Iron Tavern is known for delivering high-quality pub dining and expertly catered functions.

Their kitchen is fast-paced, team-driven, and focused on consistency, flavour, and presentation across every plate.

As a Chef, you’ll take ownership of a specific section of the kitchen, supporting daily service and prep, ensuring smooth operations, and maintaining high culinary standards.

The typical job responsibilities will include, but are not limited to the following:

· Plan, coordinate, and execute daily kitchen operations, ensuring timely, high-quality meal service in the Tavern Bistro and for all events.

· Prepare, cook, and present a variety of dishes in line with established recipes, dietary requirements, and presentation standards.

· Monitor and maintain food quality, consistency, flavor, and visual appeal across all service periods.

· Actively contribute to ongoing menu development and updates, incorporating seasonal trends, promotional items, and customer preferences.

· Take a lead role in the kitchen during peak periods and assume full responsibility in the absence of the Head Chef and Sous Chef.

· Ensure compliance with food safety, hygiene, and WHS regulations, and report equipment maintenance or safety issues promptly.

· Supervise, mentor, and train BOH team members, including induction of new staff, ongoing performance management, and skill development planning.

· Collaborate closely with FOH teams to ensure smooth, coordinated service and a positive customer experience.

· Plan and prepare for special events, including food prep, equipment setup, and location inspections to ensure smooth execution.

· Maintain accurate records of stock, inventory, supplier orders, and waste; manage ordering to reduce costs and minimize wastage.

· Assist with labor cost control, portioning, menu costing, and general kitchen profitability planning.

· Demonstrate leadership by setting the standard in kitchen operations, teamwork, and workplace culture.

Applicants must meet the following minimum requirements to be considered for the role:

· Certificate IV in Commercial Cookery/Kitchen Management qualification recognized in Australia.

· Minimum 1 year of experience in a busy, fast-paced professional kitchen, with proven ability to execute a wide range of menu items to a high standard.

· Strong understanding of food hygiene practices, HACCP compliance, and workplace health and safety standards.

· Demonstrated ability to supervise, mentor, and motivate kitchen staff to maintain team productivity, morale, and consistent performance.

· Excellent communication and interpersonal skills, with the ability to collaborate effectively across both kitchen and front-of-house teams.

· Creative flair for menu development, adapting to seasonal ingredients and customer preferences.

· Strong time management, organizational skills, and the ability to work efficiently under pressure during peak periods.

· Professional conduct, reliability, and a positive attitude, including punctuality, respect for colleagues and guests, and the ability to take direction and feedback constructively.

· High standards of work output, with a focus on quality, consistency, and attention to detail in a high-volume environment.

To apply, please forward your current resume, and a cover letter introducing yourself to adrian@cheffingaround.com.au or ring Adrian Grant on 0401 641 918 for more information.

Good luck!