About the role
We're looking for someone who has cooked in a serious kitchen for at least two years and who still gets nervous before service.
What you'd do
Run a section across dinner service five nights a week. Prep your station in the afternoon. Hand over a clean and stocked section at the end of every shift. Communicate with the pass calmly. Help train a junior. Eat staff dinner with the team at 4:30pm.
What we need
Two years on a hot line in a restaurant that takes itself seriously. Right to work in Australia (citizen, permanent resident, or eligible visa). Current Food Handler certificate, or willingness to obtain within 30 days. A working knowledge of Japanese-influenced technique is a plus, not a requirement.
What we offer
Award-rate pay above the Restaurant Industry Award, penalty rates on weekends and public holidays. Four weeks of paid annual leave. Genuine career progression — three of our four head chefs started on this line. Staff meal every shift, 30% staff discount, and an annual menu trip.
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.
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.
