Now hiring · Traralgon · Apr 2026

Come work at the corner.

A custom sage-green Synesso MVP Hydra. A head chef with Melbourne fine-dining pedigree and an OSCARS Recognition of Excellence. A corner venue that opens at 5:30am and doesn't stop. Above-Award pay, early finishes, specialty coffee training, paid trial shifts, and a 48-hour reply promise, whether it's a yes or a no.

Express interest ↓ Email hello@
Meet the team Tap to play
A note from Kade

We don't hire hands. We hire people.

We've pulled coffee in Traralgon for fifteen years now. Three cafes in. We know what a good job looks like, one that pays properly, finishes early enough that you get your life back, and teaches you something real. That's the job we built Finally Mine to be.

Our coffee is served on a sage-green Synesso MVP Hydra built specifically for this corner. Our kitchen runs under Chef Lee Ruane, OSCARS Recognition of Excellence, Melbourne fine-dining pedigree, Gippsland local. Our bar opens Thursday night and runs through Saturday with barrel tables, cold beer, and cocktails we built ourselves. Every shift's short, sharp, and ends before you'd call it a late one.

“The point is: this is a job you'd want your mate to have, too.”

We pay above the Award because we think that's the minimum, not the ceiling. We reply to every application within 48 hours, even the nos. We pay for your trial shift. We promote from within whenever someone's ready.

We don't do the corporate HR language. We don't want your "passion for hospitality." We want you to be on time, kind to regulars, curious about the craft, and able to disagree with us when we're being idiots. That's it. That's the whole vibe.

, Kade King, Founder

A day in the life

One shift from 5:30am
to last call.

The short version: warm room, good music, steady rush, early finish. Watch a day play out in about thirty seconds.

Meet the Finally Mine crew
05:15 AM

Set-up.

Lights on, grinders dialed, first milk jug on the steam wand. Music starts low.

07:00 AM

First rush.

Tradies, commuters, school drop-off regulars. Flat whites at a clip. Room warms up.

09:30 AM

Breakfast service.

Chef Lee's kitchen on full run, eggs, sourdough, smashed avo, the big brekky.

12:30 PM

Lunch + slow.

Grain bowls, toasties, soups. Guests linger. Locals come in for a second cup.

03:00 PM

Clean down.

Day shift out by 3:30pm most days. Groups brushed, bar sparkling, tomorrow's prep done.

05:00 PM *

Bar lights up.

* Thu–Sat only. Wines, signature cocktails, bar snacks. Different crew, same corner.

What you get

The real benefits.
(No foosball tables.)

01

Above-Award pay.

Every role pays at or above the Restaurant Industry Award 2020. Casuals get the full 25% loading plus penalties.

02

Free specialty coffee.

On every shift. Single origins, flights, whatever you're curious about. It's how we train your palate.

03

Staff meal on shift.

Most roles, most shifts. Chef Lee's kitchen, proper food, not reheated scraps. You eat before service starts.

04

Early finishes.

Day shifts wrap by 3:30pm. Your afternoons, and evenings, are yours. Kids, gym, studies, side hustle.

05

Paid trial shifts.

Always. Three hours at the role's full hourly rate. No unpaid "working interviews."

06

Ongoing training.

Monthly cuppings. Green-bean education. Kitchen skills sessions. We invest in you; you invest in the craft.

07

Room to grow.

Casuals move to seniors. Kitchen hands grow into chefs de partie. If you want the path, we'll build it with you.

The people you'd be working with

Six across the corner.

Kade King, Founder
Kade
Founder · Head Roaster
Lee Ruane, Head Chef
Lee
Head Chef · Partner
Laura Ruane, Operations
Laura
Partner · Ops
Abby, Head Barista
Abby
Head Barista
Carolina, Front of House
Carolina
Front of House
Phoebe, Specialty Barista
Phoebe
Specialty Barista
Expression of interest

Always keen to hear from good people.

We're not always actively hiring, but we're always reading. The roles below are the kinds of jobs we hire for, barista, chef de partie, kitchen hand, FOH, bar. If any of them sound like you, drop us a line. Every email to hello@ gets a reply within 48 hours, even if the answer's "not right now."

Pouring espresso on the sage-green Synesso MVP Hydra
Part-time Coffee Mornings $32–$38/hr

Senior Barista.

You open the cafe, dial the grinders, pour the first twenty before the sun's up. You know a God-shot when you see one, and you build a crew that can replicate it.

Hours
25–30 / wk
Pay
$32–38/hr
Shifts
5:15am starts
Gear
Synesso Hydra

We're after someone with 2+ years in specialty coffee, serious grinder literacy, latte art you're proud of, and a genuine love of the 5:30am set-up. Melbourne background a plus, Gippsland local a bigger one.

Full role spec

What you'll do

  • Run opens, set-up, first shot on the bar at 5:30am
  • Dial the Crompton Road blend and the rotating single origin daily
  • Set the bar's aesthetic standard, every cup, every pour
  • Train junior baristas on milk texture, puck prep, extraction theory
  • Own the coffee side of service standards end-to-end

What we're after

  • 2+ years in specialty coffee, Melbourne, Gippsland, or interstate
  • Latte art you're proud of. Tulips, rosettas, the works.
  • Grinder literacy, can read a shot and adjust by feel
  • Genuinely a morning person (it matters)
  • Full AU working rights

What you get

  • $32–$38/hr (above Award) + full super
  • Free specialty coffee on every shift + staff meal
  • Monthly cuppings, green-bean ed, roaster visits
  • Sub-3pm finishes. Your evenings are yours.
Apply for Senior Barista →
Chef Lee's canapé board paired with wine
Full-time Kitchen Days + occasional evenings $62k–$75k

Chef de Partie.

You run a section under Chef Lee. Breakfast, lunch, occasional Chef's Table nights. Local Gippsland produce, modern Australian plates, zero shortcuts. Learn from an OSCARS-winning head chef in a kitchen that respects you.

Hours
38 / wk
Pay
$62–75k + super
Reports to
Chef Lee
Cert
Cert III req

Cert III Commercial Cookery (or equivalent), 2+ years on a production line, strong in fresh/seasonal/Mod-Oz. If you've done fine-dining and want the life-balance side, we've got that.

Full role spec

What you'll do

  • Own a section: garde manger / hot larder / pastry, we'll match to strengths
  • Breakfast (7–11am) and lunch (11–2:30pm) service
  • Chef's Table Friday nights occasionally, tasting menu format
  • Source from our Gippsland supplier list, flag what's peak
  • Hold your station to Chef Lee's standard. Every plate.

What we're after

  • Cert III Commercial Cookery (or equivalent international)
  • 2+ years in a production kitchen
  • Strong knife skills, confident on a mid-service rail
  • Genuine interest in modern Australian, local-first cooking
  • Sharp on food safety + allergens

What you get

  • $62,000–$75,000 salary + full super (negotiable on experience)
  • Direct mentorship from an OSCARS-winning head chef
  • Staff meal every shift. Cafe coffee free.
  • Paid annual + personal leave. Roster locked 48 hrs in advance.
  • Most days finish by 3pm. One weekend off per month minimum.
Apply for Chef de Partie →
Barista preparing a coffee
Casual Coffee Weekends + cover $30–$36/hr

Casual Barista.

Weekend shifts, school-holiday cover, the odd sick day. If you've pulled shots before and want to level up on a proper specialty setup, this is where you'll learn a lot, fast.

Hours
8–20 / wk
Pay
$30–36/hr casual
Shifts
Sat mornings min
Good for
Students, 2nd jobs

12+ months barista experience OR proper specialty coffee enthusiasm. Full working rights. Reliable Saturday availability the one must.

Full role spec

What you'll do

  • Pull shots, steam milk, greet regulars by name (you'll know them fast)
  • Support the senior barista on the Saturday morning rush
  • Keep the bar spotless, group heads brushed, mat rinsed, jugs clean
  • Learn: palate, cupping vocabulary, grinder theory

What we're after

  • 12+ months barista experience OR proven specialty coffee passion
  • Calm under the 9am rush
  • Weekend availability, minimum Saturdays 7am–1pm
  • Full AU working rights. Students welcome. Second-jobbers welcome.

What you get

  • $30–$36/hr casual (loading included) + super
  • Free coffee on shift
  • Clear path to senior barista, several have walked it
Apply for Casual Barista →
Front of House greeting guests
Part-time Floor Day shifts 7–3pm $29–$34/hr

Front of House.

The first smile a customer sees. The reason people come back. You'll remember names, dogs, allergies, birthdays, and the regular who always wants a flat white with 1.5 sugars.

Hours
15–30 / wk
Pay
$29–34/hr
Shifts
7am–3pm
Evenings
Opt-in Thu–Sat

Genuine warmth with strangers is the non-negotiable skill. Detail brain, allergies and special requests never slip. Weekend availability a plus.

Full role spec

What you'll do

  • Warmly greet every guest, daytime 7am–3pm
  • Take orders on Square POS, run food, bus, reset, re-set
  • Know the menu cold, dietaries, allergens, what's new
  • Handle payments, gift cards, reservations
  • Look after our dog-friendly outdoor area

What we're after

  • Real warmth with strangers, the biggest skill, matters most
  • Detail brain, allergies and requests never fall through
  • Calm under the morning rush
  • Weekend availability a plus

What you get

  • $29–$34/hr + super
  • Free coffee on shift + staff meal
  • Regular 7am–3pm finishes, great for students, parents, side hustlers
Apply for Front of House →
Signature cocktail served in a coupe
Casual Bar Thu–Sat evenings $32–$44/hr

Bar Attendant.

Thursday 5pm onwards, the espresso machine goes to bed and the bar wakes up. Gippsland wines, craft beer, signature cocktails (Yin + Yang, Fire + Ice), and a room full of people who chose to be there.

Hours
12–18 / wk
Pay
$32–44/hr w/ penalties
Nights
Thu · Fri · Sat
Required
RSA (VIC)

RSA current. Cocktail experience, can build Negroni / espresso martini / margarita without a card. 18+. Warm hosting energy non-negotiable.

Full role spec

What you'll do

  • Prep the bar from 4:30pm, fresh citrus, syrups, ice, glassware
  • Pour our signatures: Yin + Yang espresso martini, Fire + Ice chilli tequila, classics
  • Serve the local wine list (12 rotating bottles, mostly Gippsland)
  • Host Chef's Table guests on Friday nights
  • Cash up, clean down, close the bar by midnight (1am Sat)

What we're after

  • RSA (Responsible Service of Alcohol) certificate, Victoria, required
  • Cocktail experience (classics confidently, ours you'll learn)
  • Wine palate, or genuine willingness to learn Gippsland properly
  • Minimum 18. Reliable late-night transport home.
  • Warm hosting energy, our bar is social, not transactional

What you get

  • $32–$44/hr with evening + weekend penalty rates + super
  • One staff drink end-of-shift (within reason)
  • Late-night shift meal
  • Training on signature builds + local wine program
  • Shift-swap flexibility within the bar crew
Apply for Bar Attendant →
Voices from the floor

What the crew says.

“I came from a chain café where I was just a number. Three months in here and Kade's sending me to a Five Senses cupping up in Perth. They actually care about the craft, and about you.”
Abby
Head Barista · 1 year in
“Chef Lee runs the tightest, calmest kitchen I've ever been in. No shouting, no cowboys, just clean food and clean service. The pass gets banged up at the end of every shift and then we go home at 3pm. Dream job.”
Jacob
Chef de Partie · 8 months in
“I do Friday and Saturday nights behind the bar while I finish my music degree. The tips are solid, the music's good, and Kade lets me flex the cocktail list. It doesn't feel like work, it feels like someone's really good house party.”
Mia
Bar Attendant · 6 months in

* Names illustrative · real crew intros welcome once we've met you

How to apply

It's a simple process.

01

Send us a note.

Email hello@finallyminecoffee.com.au. A paragraph is fine. Tell us the role + what you're up to.

02

CV optional.

A CV's nice, not required. If we haven't met, include two referees we can call.

03

48-hr reply.

Every time. Yes or no, we'll tell you which and why. No ghosting.

04

Paid trial.

If it's a fit, we book a 3-hour paid trial at the role's rate. You meet the crew, we see you in action.

05

Decision that day.

Yes or no before you leave. If yes, you get a start date. No hanging around.

Ready?

Send us that note.

Any role, any stage, we read every email that lands in hello@. If a role above feels right, use the subject line on its Apply button. If you're not sure, just tell us what you're good at and we'll figure it out.

Email hello@finallyminecoffee.com.au

We reply within 48 hours · AU applicants · On-site Traralgon VIC

FAQ

Things people ask.

Where is Finally Mine?

14 Breed Street, Traralgon VIC 3844, corner of Breed and Franklin. 90 minutes east of Melbourne on the Princes Highway, five minutes from Traralgon Station. Cafe open 5:30am daily; bar Thu–Sat from 5pm till late.

Do you hire juniors / under-18s?

Daytime cafe roles, yes, 16+ with a parent co-signed application form. Evening bar shifts require 18+ with a valid RSA under Victorian liquor law.

Do I need a car?

Not essential but it helps for 5:15am starts (public transport in the Valley at that hour is thin). Traralgon Station is a 5-minute walk. We'll work around your transport where we can.

Are you paying above Award?

Yes. Every role is paid at or above the Restaurant Industry Award 2020. Casuals get the full 25% loading + applicable weekend / late-night penalty rates. Super on all hours, paid fortnightly.

I'm not in Traralgon yet, can I apply?

Yes. Note your relocation timeline in the email. We've hired people from Melbourne, interstate and overseas. Happy to recommend local housing options.

Unpaid trial shifts?

Never. Every trial shift is paid at the role's hourly rate. Three hours is the standard.

Room to move up?

Yes. Our senior barista started casual. Our lunch chef came up through the kitchen. We promote internally whenever someone's ready, rather invest in you than lose you to a Melbourne role.

I don't see my role, should I still email?

Yes. Pastry chefs, sommeliers, events coordinators, musicians for Friday nights, delivery drivers, local producers, we read every speculative note. Subject line "Speculative" works.