Eathouse Diner was part of a change in Sydney dining. Four years ago the idea of casual, high-quality dining served with a vivid sense of fun was a bit of a curiosity. And in Redfern, of all places? You might not believe that a suburb littered with tiny concept bars was ever going to be a bad bet, but just a few years ago it was a gamble to start a bona fide restaurant in the depths of the ‘Fern.

Eathouse is still unique in its eclecticism and style, wrapped up with exceptional hospitality – the result of three friends banding together to make their dream diner. Those friends are Selena Murray, Lenna Boord and Age Durrant.

Durrant started as a kitchen hand, did his apprenticeship at Rockpool and from there worked at places including bills, Longrain and Sean’s.

”I was working as a designer when my friends approached me about this place and said, ‘We found this site, are you interested? Do you want to do it?’ And I thought, it’s the one thing I’d never done; have my own place. So I thought I’d get back into cooking again.”

Until his friends got in touch, Durrant hadn’t seriously thought about a return to the kitchen, but once he was back, the fire was instantly re-lit. “I love cooking and the pace of a busy kitchen,” he smiles. “And hospitality is fun. It’s just really fun.”

“It’s different because you don’t sit at a desk all day in front of a computer all day; but it’s no less stressful,” he continues. “Design is a more long-term kind of stress! Hospitality is very instantaneous, and the end of the night you go home and sleep it off. But I think that’s the nice thing about hospitality: every day is a new day.”

In terms of the people around him in that environment, what does he look for? “The most important thing is that personality has to fit, and the rest you can teach them,” Durrant answers.

“We’re here for such long hours together that if someone doesn’t have a sense of humour… we’re quite easy-going here, but we work hard. You can see straight away if someone’s got it or not.”

The most vital thing is being able to work with the team. Durrant points out that it’s important that everyone gets along. Being able to fit into the existing dynamic means that new hires and seasoned Eathouse crew can gel as quickly as possible, which is why he’s turned to Broadsheet’s new job site, Scout, to look for his next team member. Scout focuses on the industries Broadsheet knows best - hospitality, media & marketing, creative services and retail - and Eathouse is currently using the site to find their next cook or chef. If that sounds like you, check out the opportunity and apply here. If you feel like you’ve got what it takes, your new career could be a click away.

HOSTPLUS is giving away an indulgent weekend for two at the Melbourne Food & Wine Festival including a table at Vue de Monde and a helicopter flight to Yering Station in the Yarra Valley. For your chance to win simply move your super together with HOSTPLUS.
(see hostplus.com.au for terms and conditions).