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Pasta Italian jobs in Liverpool NSW

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    • You know dough, you know systems, and you want a kitchen where your standards set the tone.
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Job Post Details

Sous Chef / Junior Sous Chef – New Italian Venue, Burwood
Confidential
Burwood NSW 2134
$70,000 - $85,000 a year
Part-time, Casual, Full-time
Apply now

Job details

$70,000 - $85,000 a year
Part-time, Casual, Full-time
Burwood NSW 2134

Full job description

Sous Chef / Junior Sous Chef – New Italian Venue, Burwood

We’re opening a new Italian restaurant and bar in the heart of Burwood. It’s pizza led, built around a deck oven, house dough and a tight menu done properly. We’re building the kitchen team now, and we’re hiring at two levels.

Senior Sous Chef. You’ve already run a pass. You know dough, you know systems, and you want a kitchen where your standards set the tone.

Junior Sous Chef. You’re a seriously good CDP, or a newer sous, who’s ready to step up. You’ve got the skills, and now you want the stripes.

The food
Pizza leads the way, backed by pasta, snacks and a few classics done right. The menu’s tight on purpose, so every plate has to land.

What you’ll be doing

  • Running day to day kitchen operations alongside the Head Chef
  • Owning or co owning the dough program. Mixing, fermentation, balling and consistency, every single day
  • Running the pass and being the final quality check before anything leaves
  • Managing prep, ordering, stock and food costs
  • Leading, training and backing a small crew of CDPs and pizza chefs
  • Keeping food safety and kitchen standards non negotiable
  • Working tight with the floor team so service flows

Who you are

  • A sous chef, or a highly skilled CDP ready for the next step
  • Comfortable with dough. Pizza or bakery experience is a big plus.
  • Organised, calm and clear when the docket rail is full
  • You lead by doing. Nobody’s too senior to roll balls or scrub a bench.
  • You care about consistency as much as creativity

Why you’d want in

  • Get in early and help shape a kitchen from the ground up
  • Real input on menu and systems, not just following someone else’s spec sheet
  • Room to grow within a small, ambitious group with a sister venue
  • A team that’s warm, a bit irreverent and serious about the work
  • Full time, Wednesday to Sunday trading

Fast is fine. Sloppy is not. If that sounds like your kind of kitchen, apply with your CV and tell us which role you’re going for.

Pay: $70,000.00 – $85,000.00 per year

Work Location: In person

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