Job Description

Job Summary:

Pay dependent on experience

We are looking for a skilled and passionate

Chef de Partie

to join our smokehouse kitchen team. The ideal candidate has experience with

open-fire cooking, smoking techniques, slow-cooked meats, and BBQ preparation

, and takes pride in delivering bold, flavorful dishes with consistency and precision.

You will be responsible for managing your own station, ensuring food quality, timing, and presentation meet our high smokehouse standards, while maintaining excellent hygiene and safety practices.

Key Responsibilities:Food Preparation & Cooking

Prepare, cook, and present dishes from the smokehouse menu to the highest standard. Operate and maintain smokers, grills, and other cooking equipment. Monitor and control cooking times, temperatures, and wood/charcoal usage to achieve consistent flavor and texture. Ensure meats are properly marinated, seasoned, and smoked according to recipes and schedules. Prepare sauces, sides, and accompaniments typical to smokehouse-style cuisine (e.g., slaws, pickles, baked beans, cornbread).

Station Management

Take full ownership of your station (grill, smoker, prep, or plating) and ensure readiness before each service. Assist in daily prep lists, portion control, and mise en place. Coordinate with other CDPs to ensure smooth service flow and accurate timing.

Quality Control

Check ingredients for freshness, proper storage, and correct rotation (FIFO). Maintain consistent portion sizes, flavor balance, and presentation. Report any shortages, equipment issues, or food quality concerns to the Sous Chef immediately.

Hygiene & Safety

Adhere to all food safety, HACCP, and hygiene standards. Keep your workstation clean and organized throughout service. Safely handle knives, hot equipment, and smoking machinery.

Teamwork & Development

Work closely with the Head Chef and Sous Chef to develop new smokehouse dishes or specials. Mentor junior staff, sharing knowledge of smoking techniques and best practices. Contribute ideas for improving prep efficiency and minimizing waste.

Requirements:

Proven experience as a

CDP

or

Grill Chef

, ideally in a BBQ or smokehouse-style kitchen. Strong understanding of

smoking, grilling, curing, and slow-cooking methods

. Ability to work under pressure during busy service periods. Passion for bold flavors and rustic presentation. Knowledge of meat cuts and proper trimming, marinating, and resting techniques. Food hygiene certification (Level 2 or above preferred). Team-oriented with a positive, can-do attitude.

Desirable:

Experience using traditional smokers (offset, pellet, or wood-fired). Knowledge of regional BBQ styles (American, Australian, or fusion smokehouse cuisines). Basic understanding of inventory control and cost management.

Benefits:

Competitive salary based on experience Staff meals and discounts Opportunities for professional growth and culinary training Supportive, hands-on kitchen environment with a focus on craft and quality
Job Type: Full-time

Pay: 26,000.00-32,000.00 per year

Work Location: In person