Verified Job
Cook / Chef
VINERIA LUISA | Sous Chef
Cook / Chef
#751151
Remote / WFH
Vineria Luisa
Job Description
Benefits
Pulled from the full job description
Free drinks
Free food
Employee discount
Employee assistance program
Full job description
Sous Chef – Vineria Luisa | Enmore
About Us
Vineria Luisa is the newly hatted wine bar & restaurant from Alessandro Pavoni and Maestro Hospitality — the team behind Ormeggio, Chiosco, a’Mare, Cibaria Manly & Noosa, and Postino Osteria.
Our two-level vineria & gintoneria blends Italian tradition with genuine Sydney neighbourhood warmth: beautifully executed pasta, hearty classics, curated wines, cocktails, and spirited Italian hospitality.
The Role
We’re seeking an experienced Sous Chef to support the Head Chef in leading a small, passionate brigade. You’ll oversee daily operations, execute a consistent and seasonal menu, and help drive quality, culture, and cost control within the kitchen.
Immediate start preferred. Full training and induction provided.
What We’re Looking For
Essential
Full Australian working rights
Minimum 3 years’ experience in a kitchen leadership role (Sous Chef or Junior Sous Chef)
Strong knowledge and passion for Italian cuisine
Formal culinary qualifications
Excellent presentation, cleanliness, and organisational skills
Solid understanding of kitchen operations and cost control
Calm, focused, and reliable under pressure
Exceptional attention to detail
Nice to Have
Food Safety Supervisor Certificate
Italian language skills
Previous venue opening or launch experience
Key Responsibilities
Support the Head Chef across all kitchen operations
Oversee prep, service, and food quality to ensure consistency and excellence
Mentor and supervise team members, leading by example
Manage ordering, stock control, and supplier relationships
Maintain a safe, clean, and well-organised kitchen
Monitor labour and food costs in line with budgets
Uphold all food safety and hygiene standards
Foster a positive, collaborative kitchen culture
What’s In It For You
Salary package of $80,000–$85,000 + superannuation
Generous share of tips
Focus on genuine work–life balance
Access to our Employee Assistance Program (EAP) for wellbeing and mental health support
Ongoing training and education, including superannuation information sessions and financial wellbeing resources
Real career growth opportunities — we promote from within
Performance-based incentives
Staff discounts across all Maestro Hospitality venues
Apply
Ready to help shape something special?
Send your resume to careers@maestrohospitality.au with the subject line:
“Sous Chef – Vineria Luisa”
Job Types: Full-time, Part-time
Pay: $75,000.00 – $80,000.00 per year
Benefits:
Employee discount
Free drinks
Free food
Application Question(s):
What excites you about working in a new venue opening like Vineria Luisa?
Can you tell us about your experience with Italian cuisine?
(Have you worked with traditional or regional Italian dishes?)
How many years of experience do you have in a senior kitchen position (e.g. Sous Chef, CDP, or above)?
Have you had experience leading a team in the Head Chef’s absence? What did that look like?
Have you been involved in the opening of a venue before? If so, what were your responsibilities?
What are your availability and notice period?
(Are you available to start immediately or do you require notice?)
Do you have full working rights in Australia?
Work Location: In person
Pulled from the full job description
Free drinks
Free food
Employee discount
Employee assistance program
Full job description
Sous Chef – Vineria Luisa | Enmore
About Us
Vineria Luisa is the newly hatted wine bar & restaurant from Alessandro Pavoni and Maestro Hospitality — the team behind Ormeggio, Chiosco, a’Mare, Cibaria Manly & Noosa, and Postino Osteria.
Our two-level vineria & gintoneria blends Italian tradition with genuine Sydney neighbourhood warmth: beautifully executed pasta, hearty classics, curated wines, cocktails, and spirited Italian hospitality.
The Role
We’re seeking an experienced Sous Chef to support the Head Chef in leading a small, passionate brigade. You’ll oversee daily operations, execute a consistent and seasonal menu, and help drive quality, culture, and cost control within the kitchen.
Immediate start preferred. Full training and induction provided.
What We’re Looking For
Essential
Full Australian working rights
Minimum 3 years’ experience in a kitchen leadership role (Sous Chef or Junior Sous Chef)
Strong knowledge and passion for Italian cuisine
Formal culinary qualifications
Excellent presentation, cleanliness, and organisational skills
Solid understanding of kitchen operations and cost control
Calm, focused, and reliable under pressure
Exceptional attention to detail
Nice to Have
Food Safety Supervisor Certificate
Italian language skills
Previous venue opening or launch experience
Key Responsibilities
Support the Head Chef across all kitchen operations
Oversee prep, service, and food quality to ensure consistency and excellence
Mentor and supervise team members, leading by example
Manage ordering, stock control, and supplier relationships
Maintain a safe, clean, and well-organised kitchen
Monitor labour and food costs in line with budgets
Uphold all food safety and hygiene standards
Foster a positive, collaborative kitchen culture
What’s In It For You
Salary package of $80,000–$85,000 + superannuation
Generous share of tips
Focus on genuine work–life balance
Access to our Employee Assistance Program (EAP) for wellbeing and mental health support
Ongoing training and education, including superannuation information sessions and financial wellbeing resources
Real career growth opportunities — we promote from within
Performance-based incentives
Staff discounts across all Maestro Hospitality venues
Apply
Ready to help shape something special?
Send your resume to careers@maestrohospitality.au with the subject line:
“Sous Chef – Vineria Luisa”
Job Types: Full-time, Part-time
Pay: $75,000.00 – $80,000.00 per year
Benefits:
Employee discount
Free drinks
Free food
Application Question(s):
What excites you about working in a new venue opening like Vineria Luisa?
Can you tell us about your experience with Italian cuisine?
(Have you worked with traditional or regional Italian dishes?)
How many years of experience do you have in a senior kitchen position (e.g. Sous Chef, CDP, or above)?
Have you had experience leading a team in the Head Chef’s absence? What did that look like?
Have you been involved in the opening of a venue before? If so, what were your responsibilities?
What are your availability and notice period?
(Are you available to start immediately or do you require notice?)
Do you have full working rights in Australia?
Work Location: In person
