Weekend Line Cook: Grilling, Frying & Pizza Prep

Modus Operandi Brewing Co.; Sydney; On-site; AUD 39,000 - 52,000; Full time

Benefits offered by this job

Meals

On-site parking

Tips

Annual Christmas closure

Competitive pay

Job summary

Modus Operandi Brewing Co. in Western Sydney is seeking a Weekend Line Cook/Chef de Partie to join a professional, fast-paced kitchen. You will rotate across sections, maintain high standards, and contribute to a structured kitchen environment with clear leadership.

The role emphasizes reliability, a strong work ethic, and a willingness to learn and grow within a long‑term team. Competitive pay, meals, and on-site parking are among the benefits.

Qualifications

• Diploma or Certificate IV in Commercial Cookery (or equivalent).
• 26 years’ experience as a CDP or Line Chef in a busy kitchen (note: ensure accuracy with source).
• Capable of rotating between sections on a monthly basis.
• Hardworking, reliable and self‑motivated; positive attitude in the kitchen.
• Willingness to learn, grow and contribute to a supportive team.
• Fluent English is not mandatory; Italian experience or heritage is a plus, but not essential.

Responsibilities

• Run your assigned section during prep and service with confidence.
• Adapt to rotations across sections and support the team where needed.
• Maintain speed, accuracy, and consistency during high‑volume service.
• Follow recipes, standards, and systems set by the Head Chef and Sous Chefs.
• Uphold food safety, hygiene, and workplace standards at all times.
• Communicate clearly with Sous Chefs and teammates during service.
• Show professionalism, reliability, and a team‑first mindset.
• Contribute ideas and show initiative during quieter moments.

Skills

Team player

Strong work ethic

Multi-section experience

Self-motivated

Eager to learn

Reliable

Education

Diploma/Cert IV in Commercial Cookery

Job description

Weekend Line Cook

We are recruiting for one of Western Sydney’s most established and respected Italian restaurants, a large‑scale venue with a 220‑seat dining room, strong à la carte trade, and a busy calendar of events and functions.

The restaurant is currently rebuilding and strengthening its kitchen team following recent changes, with a new General Manager appointed two months ago and a renewed focus on structure, consistency, and long‑term team stability.

This is a family‑owned business with deep roots in the community. Many staff members have been here 1025+ years, and ownership is committed to staying for the long term offering genuine security for chefs who invest themselves in the team.

About the role

As a Line Chef / Chef de Partie, you will join a professional, fast‑paced kitchen where volume and quality go hand in hand. This role suits chefs who thrive in volume while remaining composed and quality‑driven, with 80100 lunch cover and 100+ dinner cover services.

Chefs are expected to be strong all‑rounders, with the ability to rotate between sections on a monthly basis. This role suits chefs who enjoy variety, want to continue building technical depth, and value working in a structured kitchen with clear leadership.

You will typically work 3840 hours per week, across 45 days, with rotating split shifts.

This is the ideal role for someone who’s confident on the pans, driven to keep improving, and looking for long‑term growth in a professional kitchen setting.

Responsibilities

• Run your assigned section during prep and service with confidence
• Adapt to rotations across sections and support the team where needed
• Maintain speed, accuracy, and consistency during high‑volume service
• Follow recipes, standards, and systems set by the Head Chef and Sous Chefs
• Uphold food safety, hygiene, and workplace standards at all times
• Communicate clearly with Sous Chefs and teammates during service
• Show professionalism, reliability, and a team‑first mindset
• Contribute ideas and show initiative during quieter moments

About you

• Diploma or Certificate IV in Commercial Cookery (or equivalent qualification).
• 24 years’ experience as a CDP or Line Chef in a busy kitchen
• Comfortable working across multiple sections in a high‑volume, quality‑driven kitchen
• Hardworking, reliable and self‑motivated
• Positive in attitude and respectful in the kitchen
• Eager to learn, grow and contribute to a supportive team
• Fluent English is not mandatory
• Italian experience or heritage is a plus, but not essential.

Why Join Us?

• Stability in a well‑established, family‑owned venue with strong community reputation and long‑term leadership
• Work in a structured kitchen with clear expectations and support
• Develop as a chef through section rotation, high‑volume exposure and an extensive menu and daily specials a real career accelerator
• Numerous opportunities to grow for chefs who commit and perform, and the possibility to learn from a team of skilled chefs with decades of experience
• Be part of a team that values reliability, respect, and consistency
• Balanced roster designed to protect personal life
• Receive competitive pay, tips, meals, on‑site parking, annual 3‑week Christmas closure & more