green zebra

breakfast. lunch. fresh pasta.

Open 7 days

Mon - Fri:  7.30am - 6pm (breakfast 7.30am - 11.30am, lunch 11.30am - 3pm)​

Saturday: 7.30am - 4pm (breakfast 7.30am - 1pm, lunch 11.30am - 3pm)

​Sunday: 7.30am - 3pm (breakfast all day, lunch 11.30am - 2,30pm)

Apply via email only (don't phone shop).  Make it clear in the subject line which position you are applying for.  Applications are usually processed within 7 days of receipt,  and contact made within that time if required.  Therefore if you've not heard anything from us with 7 days, assume the application was not successful. (Please understand that we receive many applications for the few positions we have available.  Many awesome folks miss out...... )


Chef - part time (suit qualified chef, experienced short order cook, late stage apprentice)

We need someone skilled to join our award winning kitchen.  Someone who loves cooking, is excited by garden produce, and can dig in (no pun intended!) and get stuff done.   

Classification: part time initially, with full time a possibility in the future

Hours:  Shifts are generally 6am-4.30pm, although some shorter ones may arise.  1-2 shifts per week (as we open 7 days, they may be on any of our opening days, will definitely include one weekend day). sunday & monday are the likely days. we can try and work in with your schedule to find days that suit. Immediate start.

Duties: All aspects of our kitchen operations may be required.  Primarily required for short order service cooking (breakfast and lunch) , and dessert / deli prep / general prep.  The ability to work alone,  and maintain standards is crucial.  There is potential for a sous-chef role for suitable experienced applicant


* high level of trade skills.  You need to have a good understanding of professional commercial cookery, and have trade level knowledge and skills. 

* The ability to work alone,  and maintain standards is crucial (thats a polite way of saying that you need to do an awesome job, even if nobody is watching you!).  

* Supervise apprentices.  

* You must be able to demonstrate a thorough knowledge, and practical application, of current food safety practices and principals.  This is not just lip service to a nice idea - you must be committed to the practice of safe food service.

* of course, none of the above doesn't count for much if you don't have a really passion for food and cooking. getting excited about foods.....interesting techniques.....thats what we are about :)

Award pay rates and conditions

if this sounds like you, please apply