Careers
Work that feeds you.
One kitchen open, two more opening this year. We hire people who care about the craft — on the line, on the floor, behind the bar — and we train the rest.
How We Work
A serious kitchen that doesn't take itself too seriously.
Service here runs on calm. The pass speaks quietly, the sections trust each other, and staff dinner at 4:30 is non-negotiable — we sit down together before doors open.
We are early enough that the person who starts on the line this year is the person running a section in the next kitchen. Two more restaurants open by the end of 2026, and we would rather promote into them than advertise. That is not a perk; it is the plan.
Why Stay
The parts that keep people here.
Staff dinner, every shift
The whole team sits down together at 4:30pm before service. Proper food, never scraps.
Above-award pay
Award rate and above, penalty rates on weekends and public holidays, and every trial shift is paid.
Four weeks of leave
Full annual leave, rostered fairly — and the roster is written three weeks ahead, so life can be planned.
Real progression
Two more kitchens open this year and they need section leads. We train you for the next job, not just this one.
30% staff discount
For you and your table — dinner, takeaway, or catering an occasion at home.
The annual menu trip
Once a year the kitchen travels to eat, on us. Where to is argued about for months.
Open Roles
Who we're looking for right now.
Every listing says what the work actually is — the section, the hours, the kitchen. Apply to the one that sounds like you.
How Hiring Works
Three steps, no ghosting.
Send it in
Your CV and a few lines about you. We read every application and reply within a week — yes or no.
Come in for a chat
Thirty minutes with the head chef or floor manager. Ask us anything; we'll do the same.
Work a paid trial
One shift at full rate, on the section you'd run. You see us honestly, and we see you the same way.
Ikigailand is an equal-opportunity employer. We hire on craft and care — never on background, gender, age, or anything else that has nothing to do with the work. If you need adjustments at any stage of the process, tell us and we'll make them.
No Role With Your Name On It?
Introduce yourself anyway.
Good people don't always arrive on schedule. Tell us what you do — front of house, kitchen, or something we haven't thought of — and we'll keep you in mind.
(03) 9815 7777