Green Zebra is a long-standing, vibrant Mediterranean-inspired restaurant in the heart of the Sunshine Coast. Known for our fresh, honest food and positive team culture, we’re growing and looking for talented chefs to grow with us.
We have a 4.6 Star rating on Google and 4.7 Star on Open Table.
We offer:
- Above award pay for proven experience
- 25+ hours/week
- Full-time roles available for the right candidate
- Supportive, experienced team and great kitchen culture
- Staff discounts, incentives, and growth opportunities
About the Role
We're on the lookout for enthusiastic Chef de Parties, Demi Chefs, and Commis Chefs who are passionate about quality food and thrive in a fast-paced, professional kitchen.
As part of our Back of House team, you will:
- Run your section with pride, consistency, and confidence
- Work with quality produce, cooked simply and beautifully
- Contribute ideas to seasonal menu changes
- Collaborate with a close-knit team in a supportive environment
- Maintain high standards of cleanliness, prep, and presentation
Who We're Looking For
Passionate about honest food and Mediterranean flavours
- Reliable, positive, and committed to learning and improvement
- Confident working under pressure during busy services
- Team players with excellent communication and a sense of humour
- Looking to earn extra cash with flexible shifts and consistent hours
- Open to both casual or full-time employment depending on experience
Bonus points if you have:
- Formal cookery qualifications
- A genuine love for the industry and kitchen life
How to Apply
If you're ready to be part of a great team and a well-loved local kitchen, we want to hear from you!
Apply now by sending your resume to: [emailprotected]
(Feel free to attach any relevant certificates or references and we'll be in touch!)
Application Details
Your application will include the following questions:
1. Which of the following statements best describes your right to work in Australia?
2. How many years' experience do you have as a chef?
3. Which of the following cuisine types do you have experience with?
4. Do you have experience with menu planning & costing?
5. How many years of people management experience do you have?
6. How many years' experience do you have in a quality control (QC) role?
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