Come and join our team!

Are you passionate about what you do? Are you looking for that perfect job that will offer you a great working environment and the opportunity to learn and grow in your career?

• - CBD location
• - One of Sydney’s highest profile fine dining restaurants
• - Opportunity for growth, development and on–the-job training

Rockpool, Neil Perry’s flagship fine dining restaurant, is seeking experienced floor staff and staff with superior wine knowledge to join their exceptional team. We have numerous positions available including Senior Floor Waiters, Wine Waiters, Cashiers and Bar Staff, so if you are looking for the perfect opportunity to provide fantastic service within an amazing environment … apply NOW!

 The General Manager is seeking experienced staff who have:

• - A minimum of three years experience within busy restaurants of a similar calibre    
• - Enthusiasm and the ability to utilise their initiative & passion for fantastic service
• - A proven understanding of, and willingness to learn more about, food, wine and service
• - Proven experience working as part of a strong and tight knit team.

If you feel that you would be right for one of these positions please apply today. We are looking for Staff who have passion for what they do and who want to be part of a successful team.  Full-time positions available, all applicants must be available Tuesday to Saturday. Only experienced staff will be considered for these roles.  

Please email your application to Penny – penny@rockpool.com or fax us your cover letter and resume to 02 9252 2421.

Only successful applicants will be contacted.

Phil Howard’s The Square restaurant is my favourite fine dinner in London. He changes the menu often to reflect the seasons and his food is really well crafted, with only the best quality ingredients used.

We would have had lots more shots of food only Sam and I left our camera in a taxi in Paris and lost all of our holiday and dinner snaps to a nasty cab driver.

Back to the restaurant, the well renowned gnocchi and scampi dish is famous for good reason, and my eel salad with lots of beautiful flavours and textures was one of my favourite dishes of 2008. As it was September when we visited I had to have Grouse and wasn’t disappointed.  Sam’s turbot was cooked to a moment and so moist and delicious, I love this king of flat fish.

We skipped dessert on that trip and went straight to nougat and coffee as we were doing more stars that day.

On other visits the pastry section has been on fire. There is a great wine list and knowledgeable staff.  A fantastic front of house team finishes off a well rounded restaurant experience. I always wonder why this isn’t a three star restaurant, as to me it ticks all the boxes!