About the Role
Reporting primarily to the Head Chef and Sous Chef, the Chef
de Partie will assist the Head Chef & Sous Chef with culinary operations in
the 1864 Café, Events and Player Catering.
Working as part of the Food and Beverage team, you will work alongside
the Head Chef and Sous Chef, assisting them to ensure that the kitchen is
operated in accordance with the culinary direction and standards as set by the
Head Chef.
As the Chef de Partie, you will be highly organised and have a strong
attention to detail. The role will require you to understand the importance of
kitchen safety and hygiene standards and to work diligently to ensure the
efficient production of Player catering, a la carte, take away and banqueting
meals from the 1864 Café and Pavilion kitchens.
Key Responsibilities
- Assistance in preparation of high-performance AFL and AFLW player
menus in accordance with nutritional standards and presentation as set by
the Club’s Dietitian and Head Chef.
- Assistance of preparation of sandwiches, toasties and cabinet
display, alongside the rotation of stock and control of daily salads and
pastries
- Preparation of a la carte dishes, specials and menu items
- Assisting chefs in stock control and rotation of incoming and
outgoing stock in kitchen and BOH areas.
- Washing of all crockery, cutlery, pots, pans, kitchen equipment as
directed
- Maintaining all kitchen floors and cleaning equipment including
commercial dishwasher, mops, brooms, etc.
- Responsible for the cleanliness, sanitisation and hygiene of all
kitchen and BOH areas including Goods Receival and Stores
- Compliance and understanding of Safe Food Handling procedures
including fridge temperature checks, use of probe and laser thermometers
and logging of relevant reporting
Experience, Skills and Attributes
- Minimum 4 years’ experience working in a kitchen
- Excellent food preparation and cooking skills, with the ability to
work unsupervised
- Strong understanding of proper hygiene and food safety principles
in a kitchen environment
- Have high attention to detail to deliver an exemplary customer
experience for all stakeholders
- Excellent organisational skills
- Positive and team-oriented attitude
- Alignment with the Carlton Football Club’s values
Qualifications
- Minimum Certificate III in Commercial Cookery completed
- Completion of Food Handling and Hygiene Certificate
- Responsible Service of Alcohol
- Valid Victorian Working With Children Check
Benefits and Culture
Carlton’s values underpin how the Club operates, describing how our
people work together, interact and behave. The Club is passionate about its
culture, focused on cultivating a unique sense of belonging and connection. In
addition, we offer our people flexible working, learning and development
opportunities, as well as employee benefits such as membership, café and retail
discounts, working in a world-class sporting amenity.
How to Apply
Please
submit your current resume and cover letter addressed to the Head Chef by 31st
July 2026.
