Why work here
What the job actually offers.
Beyond the dough. The things our team actually mentions in exit interviews.
01 — Training
You'll learn the craft.
Structured onboarding for every kitchen role — the same artisanal standards we've used since 1992. Pizza-school + service standards. Cross-training across formats so kitchen staff can move between our Pizzeria and GO kitchens.
02 — Progression
From line to manager.
Many of our restaurant managers started on the line or front-of-house. We promote internally first. Recent leadership additions include Michelin-trained chefs running our Mackeurtan store in Durban — the famiglia grows from within.
03 — Culture
It's the famiglia.
It's always been more than the meal. Long table dinners after service. Birthdays celebrated. Staff meal on every shift — yes, the pizza is included. The same culture across all our kitchens, from Cape Town to Mauritius.
Where we hire
Three places to start.
Active roles vary by region and store. Apply via the form below and we'll match your application to the openings closest to you.
Kitchen
Wood-fired roles.
- Pizzaiolo — oven master
- Line cook — pasta & salads
- Prep chef
- Kitchen porter
Full-time, part-time, weekend roles available across all 26 stores.
Front of house
The dining room.
- Server · waiter
- Bartender
- Host / hostess
- Restaurant manager
- Assistant manager
Classic Trattoria + GO+ stores. Hospitality experience preferred but training provided.
Support office
The back office.
- Marketing & brand
- Operations & training
- Finance & payroll
- Supply chain & procurement
- People & culture
Cape Town head office. Hybrid working for most office roles.
How it works
Four steps from CV to first shift.
01
Apply.
Form below, or email reception@colcacchio.co.za with the subject "Careers application". We acknowledge every application within five working days — whether or not we move forward.
02
Initial chat.
Phone or video screen with the relevant manager — restaurant or department. Usually 20–30 minutes.
03
Trial shift / on-site.
For kitchen and front-of-house roles, a paid trial shift. For office roles, an on-site round with the hiring panel.
04
Offer & onboard.
Verbal offer first, written shortly after. Structured training programme begins on day one.
Common questions
What candidates ask first.
Do I need restaurant experience?
For most kitchen and FOH roles — no. We hire for attitude and train the craft, the same way we've trained pizzaioli since 1992. Senior roles do require relevant experience.
Are roles full-time or part-time?
Both. Many of our kitchen and FOH team are full-time. We also hire weekend-only and evening-only contracts — popular with students and parents working around school hours.
What's the pay like?
Competitive for the hospitality industry, plus tips. Specific rates depend on role and experience — happy to share during the initial chat.
Do you sponsor work visas?
Generally no for entry-level roles. For specialist support-office roles or experienced hires from abroad, we'll consider it on a case-by-case basis.
What if I'm a student?
We'd love to hear from you. Many of our team started while studying — flexible shift patterns, evening and weekend slots, plus the staff meal helps. Mention your study timetable in the application.
Apply
Send us your CV.
Quick application. Attach a CV to your reply when we email you back, or use the form to give us the basics first.