Chef in a Hatted Italian Kitchen — Career Growth & Perks

Vineria Luisa; Sydney; On-site; AUD 79,000 - 85,000; Full time

Benefits offered by this job

Tips share

Employee support

Career progression

Staff discounts

Mentoring

Job summary

Vineria Luisa in Enmore, Sydney, is expanding its kitchen team across Chef, Chef de Partie and Sous Chef roles in a casual-to-full-time capacity. The venue blends Italian vineria vibes with a high-energy restaurant setting, featuring handmade pasta, seasonal menus, and a strong wine and cocktails program.

You will work with the Head Chef and leadership to deliver quality dishes, mentor junior chefs, and contribute to a culture of craftsmanship and hospitality in a collaborative brigade.

Qualifications

• Full Australian working rights.
• Formal culinary qualifications (Hospitality Certificate/ Diploma or equivalent) and/or 1-3 years of full time industry experience.
• Strong experience in quality restaurant kitchens.
• Fluent English.
• High standards of presentation, cleanliness and food safety.
• Ability to remain calm, focused and consistent during busy services.
• Positive, collaborative approach within a small brigade.

Responsibilities

• Deliver a seasonal menu with consistency, attention to detail and pride.
• Mentor junior chefs, contribute to kitchen operations and uphold culture and standards.
• Work closely with Head Chef and kitchen leadership to maintain quality and teamwork.
• Manage section leadership for Chef de Partie and Sous Chef roles, and support stock control and ordering when required.
• Maintain high standards of cleanliness and food safety during busy services.

Education

Hospitality Certificate/ Diploma or equivalent

Job description

Vineria Luisa in Enmore, Sydney, is expanding its kitchen team across Chef, Chef de Partie and Sous Chef roles in a casual-to-full-time capacity. The venue blends Italian vineria vibes with a high-energy restaurant setting, featuring handmade pasta, seasonal menus, and a strong wine and cocktails program.

You will work with the Head Chef and leadership to deliver quality dishes, mentor junior chefs, and contribute to a culture of craftsmanship and hospitality in a collaborative brigade.