Job Title

Overview Feedwell | Sydney CBD | Full-Time Permanent | Monday to Friday, 7:00 am - 3:30 pm Who This Is For We''re looking for a Chef de Partie who wants something most kitchen jobs don''t offer: ownership. Not a bigger brigade. Not more covers. Ownership of a shift. The standard, the team, the output, and a genuine seat at the table as we build out what this kitchen becomes. If you''re a CDP who''s ready for more ownership, wants to lead something real, and is looking for a business worth growing with, this is worth a proper look. About Feedwell We''re one of Sydney''s fastest-growing fresh food catering businesses, delivering thousands of meals daily to workplaces including Google, Amazon, Canva, and Louis Vuitton. We run a structured, calm production kitchen. No service rush. No covers. No chaos. High-volume, high-standard food production, Monday to Friday. This is not a traditional kitchen. We''ve invested heavily in systems, recipe standardisation, and live performance tools. Everything is produced to a recipe with measured quantities, photo references, and time targets. It is one of the most organised production environments in Sydney. Where This Role Is Going This is not a static role, and we want to be transparent about that from the start. The intent is for the prep shift to evolve into the cooking engine of the kitchen, taking on hot food production, expanding the menu range, and growing the team beneath you. As that happens, the scope and the title grow with it. We''re not looking for someone to maintain what this shift is. We''re looking for the CDP who shapes what it becomes. For the right person, this is a genuine pathway to Sous Chef as the shift expands. We''re building toward that deliberately, and we want someone who wants to build it with us. The Role You''ll lead a team of 2-3 across the daytime prep shift, reporting directly to our Head Chef. You''ll be the most senior person on the floor during your shift. You set the standard, hold the pace, and make the calls. The work is high-volume precision: knife work, portioning, batch mixing, sauce production, and cook-off preparation across our full menu range. Consistency is the product. The right person finds real satisfaction in doing that work exceptionally, and in building a small team that does the same. One thing worth being upfront about: your team are catering assistants, reliable and hardworking people who respond well to coaching-style leadership. The technical kitchen skills are a given. What separates the right person here is how they lead a team that isn''t full of chefs, in an environment where the pressure is about consistency, not adrenaline. You''ll also have a genuine voice on the food. As the person closest to daily production, your observations on flavour, seasoning, and recipe execution matter to us. We have a dedicated product development function, but we want a CDP who notices when something is slightly off - or slightly better than it should be - and says so. What Your Shift Actually Looks Like Before shift You get a quick update on the day''s orders and labour. Ten minutes to check how you''re resourced and flag anything before you walk in. Arriving Start with a full stocktake of all prepped ingredients. Know exactly what''s on hand before anything else moves. Then print station sheets, assign positions to your team, and run a quick huddle. Flag anything to watch, introduce any trial candidates. Then let them fly. During shift This is a one-room kitchen, and you work alongside your team rather than above them. You''re at the bench next to them: showing someone how to chop faster and more efficiently, tasting as you go, checking everything is to spec. Coaching happens in real time, on the job. Training and developing your people: knife skills, food safety, speed, presentation, confidence. A big chunk of your time goes here. This is where the best shift leads make their biggest mark. Handling order updates and problem-solving. Staff questions, ingredient issues, equipment. You are the person people come to. You keep the rhythm. End of shift Production wraps in the final hour. Deep clean begins. You own this and make sure it''s done to standard. As the shift that overlaps with the PM team, the cool room handover is yours to own: everything labelled, organised, and spotless. Anything in the cool room should be ready to use immediately for both the AM and PM assembly teams. What You Won''t Have To Deal With This is worth highlighting because it''s genuinely unusual: No stock ordering. A dedicated procurement manager handles all purchasing and supplier relationships. No recruitment admin. Sourcing, screening, and scheduling of trial candidates is handled centrally. You assess them once they arrive. No production planning from scratch. The systems generate station allocations and labour requirements for you. No weekends. Ever. No service pressure. No customers. No pass. No covers. You focus on production times, people, and quality. That''s it. Responsibilities Conduct a full stocktake of all prepped ingredients at the start of every shift Lead the prep team: set the standard, the pace, and the tone across every shift Own the full production output: knife work, portioning, batch prep, sauce production, and cook-off preparation to exact recipe specification Inspect all incoming stock for quality, freshness, and spec compliance, and escalate anything that doesn''t meet standard Own the cool room handover: everything labelled, organised, and ready to use for both the AM and PM assembly teams You''ll Be A Great Fit If You Are a CDP (current or recent) with genuine high-volume kitchen experience: hotel production, large-venue events, institutional food service, or commercial catering at scale Take food seriously and hold others to that same standard. You can spot something off before it becomes a problem. Have led or supervised a small team, formally or informally, and understand that leading non-chefs requires a different approach to running a brigade Get a kick out of the numbers: hitting labour targets, keeping quality above standard, watching all green on the screen. You want to win, and you bring people with you. Are calm under pressure and consistent in your standards. You hold the line without drama and adapt your style to the person in front of you. Value structure and consistency in their working week and want a role where that stability exists alongside real growth potential Want to be part of something building, not just maintaining. You look at a growing, systems-driven operation and think: I want to shape that. What You''ll Get $70,000 - $80,000 + superannuation, commensurate with experience Full-time permanent. Fixed days, fixed hours, every week. 7:00 am - 3:30 pm, Monday to Friday. Your afternoons, evenings, and weekends are always yours. A meal on every shift Your birthday off, paid Feedwell Grocery Box every fortnight A calm, structured kitchen. No yelling, no egos, no covers pressure. A genuine pathway to Sous Chef as this shift grows Hear From The Team When I joined, I was just looking for something steady. What stood out from day one was that it''s calm and organised - not chaotic like other kitchens I''d worked in. Anne, Operations Manager (started in a crew role in 2017) How To Apply Apply here and you''ll be emailed a few short questionnaires to complete. It takes a few minutes and is essential for consideration. We reply to every applicant, usually within 48 hours. #J-18808-Ljbffr