Chef de Partie
- Own your section of the kitchen with full accountability
- Maintain consistent quality and presentation on every dish
- Support the development of junior kitchen team members
Not every kitchen needs another pair of hands. Some kitchens need someone who owns their section.
The Frog Club is looking for a Chef de Partie who takes genuine pride in the work; someone who runs their section with discipline and care, who holds the standard when the pass is under pressure, and who understands that a great grill kitchen is built on consistency, not performance.
This is not a role for someone who is still learning the basics. It is not a position for someone who needs to be directed through every service. It is not a kitchen that tolerates shortcuts.
The Frog Club is a bar and restaurant opening on Chapel Street, Windsor from the team behind The Gilson. The room draws inspiration from New York supper clubs, old Hollywood dining rooms, and the kind of restaurants where the kitchen is as important as everything happening in front of it.
Dry-aged steaks. Fresh seafood. Brasserie classics done properly. Cold martinis. Music that carries the room forward. Seven nights a week.
We’re looking for someone who wants to be part of a kitchen that takes the food seriously, treats its people well, and is building something worth staying for.
The Role
You’ll own your section of the kitchen with full accountability; preparation, execution, and closing standard. You’ll work closely with the Head Chef and Sous Chef, contribute to the consistency and quality of the menu, and help develop the junior kitchen team around you.
This role includes:
• Running your section with precision and pace across a full service
• Maintaining consistent quality and presentation on every dish, every service
• Completing mise en place to the Head Chef’s standard; fully prepared before every service without exception
• Contributing to a kitchen culture built on mutual respect, accountability, and craft
• Supporting the induction and on-the-job development of commis chefs and kitchen hands
• Maintaining section cleanliness, HACCP compliance, and safe food handling at all times
• Participating in menu development as the team evolves the programme seasonally
• Managing section stock; ordering, rotation, waste minimisation, and yield consciousness
We’re Looking For Someone Who
• Has solid CDP experience in a quality, high-volume kitchen; ideally with grill, fish, or larder experience
• Can run a section independently from the first week; not someone who needs their hand held
• Takes pride in consistency; the same standard on a Tuesday as on a busy Saturday
• Has genuine care for the food they put on the pass
• Works well under pressure and communicates clearly across the kitchen team
• Brings positive energy to the kitchen without being loud about it
• Holds full working rights in Australia
What You’ll Get
• Competitive salary + super + tips
• The opportunity to be part of one of Melbourne’s most anticipated new openings
• A kitchen led by a Head Chef who takes the food and the team seriously
• Access to innovative and engaging training and development programmes
• Staff discounts across the group
• A genuine pathway to Sous Chef for the right person as the group continues to grow
• A team culture where craft is respected and good work is recognised
The Frog Club is being built for the long haul. We care about the produce, the technique, the timing, the team, and the standard that comes out of the pass every single service.
If you care about your craft, take pride in owning your section, and want to be part of something worth building, we’d love to hear from you.
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