We're hiring the founding crew for the new cafe, kiosk and grab-and-go at the Twelve Apostles. 228 seats, and the Southern Ocean just beyond the glass.
This isn't a food-court coffee stop. Operated by Elizabeth Andrews Catering, the hospitality offer spans a 160-seat indoor cafe and restaurant, a 68-seat outdoor terrace, a premium grab-and-go cafe, an artisan gelato bar, a takeaway kiosk, and catering for tour groups and events — all inside the new Twelve Apostles Visitor Experience Centre, welcoming more than two million visitors a year.
Inside: rammed earth walls, curved timber screens, olive velvet banquettes and marble tabletops, with greenery spilling from every ledge and arched portals leading to coffee, gelato and the pass. It's a room people travel the world for, and you'll run it.
A specialty coffee program, house gelato and a seasonal menu built on local produce. We sweat the details and back people who do the same.
The Southern Ocean and the Apostles just beyond the glass, and visitors from every corner of the world walking through the door. The setting does half the hospitality for you.
Commis to Sous, Barista to floor lead. We're building the team from day one, so there's real space to step up as the cafe finds its feet.
Open a role to see the full picture — what you’ll do, what you’ll bring — then apply in one click. Every position is part of opening the doors on something new.
Few chefs get to build a kitchen from the ground up. As founding Head Chef you’ll commission the new commercial kitchen, recruit and develop the brigade, and deliver an exceptional food experience across every outlet — in partnership with the Café Site Manager.
Highly regarded: venue openings, destination hospitality, gelato or pastry production, and relationships with south-west Victorian producers.
A genuine leadership role — in a seven-day operation you and the Head Chef alternate leading the kitchen, so you’ll independently run full services while mentoring the brigade.
Highly regarded: training apprentices or junior chefs, high-volume cafe or tourism experience, and a genuine desire to progress into a Head Chef role.
Every great chef starts somewhere — work across multiple sections alongside the Head Chef and Sous Chef, building the skills and confidence to progress your culinary career as part of the founding brigade.
Behind every successful kitchen is a team that keeps it organised, efficient and ready for service — with a clear path to becoming a versatile kitchen all-rounder.
Overall responsibility for the day-to-day operation and commercial performance of the venue — leading the front-of-house leadership team and partnering with the Head Chef so every service area delivers.
Highly regarded: destination or multi-outlet leadership, Victorian RSA and Food Safety Supervisor certification, First Aid, and experience opening a new venue.
Lead from the floor — coordinating day-to-day front-of-house service, coaching the team on shift and keeping standards high across every outlet.
A varied role across the cafe, kiosk, gelato bar and events — welcoming visitors from around the world and keeping service flowing.
Coffee is often the first and last impression guests take away from their visit — you’ll own its quality, consistency and speed, and bring the team along with you.
Start windows in September and October 2026. Choose either in the application.