Chef de Partie

Marcy's is looking for a Chef de Partie!

We're a seafood bistro that's fun, and full of character. Here you'll run your own station, push your craft with raw and cooked seafood, and help shape menus that follow the seasons of the sea.

Who are we?

Marcy's sits in the heart of Duxton. It's a seafood bistro that takes familiar ideas and gives them a twist. We cook where Latin America meets Southeast Asia, pairing the best local and regional herbs, spices and aromatics with seafood in ways you won't find anywhere else. Our intimate bar runs late, and the room has a buzz that keeps guests coming back.

We believe true hospitality starts in the back of house. That means we take care of our own first.

What you'll do

• Own your section from start to finish: prep, cooking, plating and service, consistently and to spec, every night
• Set the standard for mise en place, cleanliness and food safety on your station
• Lead, train and motivate the demi chefs and commis on your section, and help them grow
• Handle ordering, stock control and rotation for your section, and keep an eye on cost and waste
• Build good working relationships with our seafood and produce suppliers
• Work closely with the Sous Chef and Head Chef on new dishes, specials and seasonal menus, with your ideas welcome on the pass
• Step in to support the Sous Chef and run the kitchen when needed

Who we're looking for

• At least 2–3 years in a professional kitchen, including time as a Demi Chef or Chef de Partie, ideally in a busy à la carte or seafood setting
• Strong knife skills and confident handling of fresh seafood, from butchery to raw preparations
• A natural leader who stays calm when service gets wild and keeps the team steady
• Organised and detail-driven: you know your par levels and your plates are consistent
• A real team player who teaches as readily as they cook
• Creative and curious, excited by big flavours and new techniques
• WSQ Food Safety Course Level 1 certified (Level 2 a plus)

What you'll get

• Evening shifts only, with no split shifts
• 44 hours a week across 5 days, with 2 days off
• Daily staff meal (and it's a good one)
• Late-night transport home
• A real voice in menu development
• A kitchen culture that's high-energy, supportive and actually fun
• Rewards and recognition for great work

Plus the extras

• Competitive salary package and incentives
• Training and a clear path to Junior Sous and Sous Chef, at your own pace
• Discounts across PleasureCraft Group venues for you, your family and friends

Ready to come aboard?

Send us your CV and tell us about a dish you're proud of, and why. We'd love to hear from you.