As a Crew Member at Guzman y Gomez, you'll be part of a high-energy, fast-paced team responsible for delivering exceptional food and service to our guests. From prepping fresh ingredients to cooking and serving with a smile, you’ll bring th...
$ 75,000–82,000 / YearlyFull TimeOn-site
Lakes Entrance, Victoria, Australia
WORK PATTERNFull Time
EXPERIENCE1 Year
INDUSTRYFood & Beverages
How to apply
- CV
As a Crew Member at Guzman y Gomez, you'll be part of a high-energy, fast-paced team responsible for delivering exceptional food and service to our guests. From prepping fresh ingredients to cooking and serving with a smile, you’ll bring the GYG spirit to life!
Key Responsibilities:
- Prepare and serve food according to GYG standards
- Greet and assist customers with a friendly attitude
- Maintain cleanliness and hygiene in all areas
- Handle POS transactions efficiently
- Follow food safety and company policies
- Support team members during peak times
Who We’re Looking For:
- Great communication and a friendly attitude
- A team player who thrives in a fast-paced environment
- Punctual, dependable, and passionate about food
- No prior experience needed – full training provided
Why Join GYG:
- Flexible shifts to suit your lifestyle
- Staff discounts on meals
- Career progression opportunities
- Fun, dynamic team environment
- On-the-job training and development
- Enjoy your favorite GYG food while on shift.
- Ideal for students or part-time workers with varied schedules.
- Clear paths to become a Supervisor, Assistant Manager, or Restaurant Manager.
- Hourly wages plus penalty rates for weekends and public holidays (in Australia).
- Full training provided—no experience required to start.
- Awards, incentives, and appreciation for your hard work.
- GYG is a rapidly growing brand offering long-term job opportunities.
Guzman y Gomez is a Mexican-themed casual fast food restaurant chain based in Australia. The restaurant serve coffee through the “Cafe Hola” brand which operates 24/7. Guzman y Gomez was established in Sydney in 2006 by Steven Marks and Robert Hazan.
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