Experienced Barista

Chances are you don’t want to read a long job ad, so here’s the TL;DR:

• No standard hospo B/S.
• Work your hours—no crazy long weeks.
• No nonsense from management. We guarantee it. We've been there, done that, left. Enough said.
• Our culture? Everyone helps out everywhere. You’ll primarily be a barista, but you’ll also jump on POS, serve customers—everything you'd expect from a solid front-of-house role. Some people love that, others don’t. That’s okay.
• This is an experienced role, and we’ll pay you accordingly.
• When we say there’s room for growth, we mean it—we’ll back that up.

A bit about us, the founders:

• Adam – Comes from a tech background. Knows business, marketing, operations, all of it.
• Nishant – A chef with 15 years of experience. Started at Ananda in the Himalayas (5-star luxury resort in India), then moved to New Zealand, where he was Head Chef at Sidart (3 hats) and Cassia (2 hats). In 2018, he did a stint at Restaurant Frantzén (3 Michelin Stars). Since moving to Melbourne, he’s been part of Society and Cutler & Co.

Our head chef—our first hire—is also brilliant. They’ve worked at some incredible places and know food inside and out.

In short, we’re a great team, and we want other great people from all walks of life to join us.

If this sounds like you, give us a call or apply. We don’t care about your CV or cover letter. If you’re a great barista and a good person, we’ll get along just fine.