Greca and Yoko sit side by side at Howard Smith Wharves, right under the Story Bridge. Greca is our big, generous Greek restaurant – whole fish, slow-cooked lamb, food made for sharing. Yoko is our waterside Japanese izakaya, all charcoal, sashimi and late-night energy. Both are part of the Apollo Group, the team behind The Apollo, Cho Cho San and Olympus Dining in Sydney, and we're growing – new venues are on the way across the group.
We run calm, respectful kitchens where good chefs teach good chefs. Most of our senior chefs came up through our own kitchens.
The role
We're hiring casual Commis Chefs for both venues. You're early in your career and hungry to learn. You'll rotate through sections, work with seriously good produce, and learn from chefs who love teaching. Tell us in your application if you've got your heart set on Greca or Yoko, or if you're open to either.
About you
- Some experience in a quality kitchen, or a completed (or near-completed) apprenticeship
- Genuine care about food and the people you cook with
- Full working rights in Australia
What's on offer
- Competitive casual hourly rates + super
- Tips shared weekly across the team – at our volume, they're genuinely worth having
- A clear path up - we develop within!
A bit more about who we are
Hospitality is a people business, and we take that seriously on both sides of the pass. The generosity you see in the dining room starts with how we treat each other in the kitchen. We back our people to grow, we teach properly rather than expecting chefs to just figure it out, and we don't confuse pressure with poor behaviour. Plenty of our team have been with us for years, moving between venues and up through the ranks as the group has grown. We'd rather build careers than fill shifts, and it shows in the kitchens we run.
