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The San Telmo Group operates 5 unique venues, with its flagship Melbourne restaurant San Telmo renowned for traditional asado-style cooking, premium cuts and bold South American hospitality. Now expanding to Brisbane, the Group brings the same commitment to culinary excellence and people development that has made San Telmo a benchmark in Australian dining. People enjoy working here because the Group genuinely invests in its team — from Kitchen Hand to Director.

About the Role
Reporting to the Sous Chef, you will lead a section within the kitchen at San Telmo Brisbane — a premium Argentinian steakhouse opening in the Brisbane CBD, less than 10 minutes from Central Station. This is a hands-on leadership role with real ownership: you will shape the menu, build the brigade and set the standard for service from day one. Ideal for a chef ready to step up in a venue that rewards initiative and develops careers.

Culture
People enjoy working at San Telmo because the culture is built on respect, craft and genuine care for people’s careers. The Group offers stable, sensible rosters with no unpaid overtime and a collaborative team environment where your ideas shape the venue. One of our current Directors started as a Kitchen Hand — that is not a tagline, it is how we operate.

Benefits
• Stable roster with structured hours — the old standard of back-to-back doubles and unpaid overtime doesn't apply here!
• Relevant, fully-funded external training for kitchen management & profitability
• Generous staff discounts — dine at San Telmo venues across Brisbane and Melbourne with huge discounts
• Real promotion pathway — internal advancement actively supported! One of our Directors started with us as a Kitchen Hand. 
• Less than 10 minutes walk from Brisbane Central Station
• End-of-trip facilities, including secure indoor bike storage, fully equipped bathrooms with lockers, showers, hair dryers, ironing facilities and towel service.

As a Chef de Partie at San Telmo Brisbane, your duties will involve:
• Leading kitchen operations and driving consistent service execution
• Contributing to menu design, costings and culinary direction
• Recruiting, onboarding and developing the kitchen brigade
• Managing rostering to maintain a structured, balanced team
• Driving succession planning and career growth within the kitchen

Skills & Experience
• Proven Chef de Partie experience in a fast-paced, premium restaurant environment
• Strong understanding of section management, prep organisation and service execution
• Ability to maintain consistency and quality during high-volume service periods
• Sound understanding of food safety, hygiene and kitchen operational standards
• Full working rights in Australia and availability to work evenings, weekends and public holidays