Employment at Simon Johnson

The staff at Simon Johnson are passionate about FOOD. Friendly and knowledgeable they are there to guide you around our stores. They are delighted to recommend a cheese selection, or provide information on cooking, serving and preparing our various products, or assist with selecting gifts for family, friends and associates.

We are always on the lookout for enthusiastic people with commonsense, initiative, sales ability and an interest in food and dining. Applicants must be of smart appearance, fit, energetic with a willingness to work as part of a team with an excellent command of the English language and good communication skills. Experience working in a similar style/high quality food related establishment preferred.

The Simon Johnson retail experience is unrivalled, from the knowledgeable staff to the expertly curated shelves and product range including over 50 local and international cheeses, premium cured meats, dried handmade pastas, artisan vinegars, premium chocolates and sweets, elegant handcrafted homewares and the latest kitchen gadgets.

We have a supportive, collaborative and passionate team culture. We pride ourselves on providing extensive training and ongoing career development opportunities and will ensure you receive the tools that you need to succeed in your role.

If you have minimum 3 year retail management experience in a high turnover food retail outlet and exceptional customer service skills we would love to meet you and talk to you about these exciting roles. Please forward your resume to Simon Cox scox@simonjohnson.com

Our Locations

Simon Johnson has 5 retail stores located in New South Wales, Victoria and Western Australia.

What's On

Cheese of the Month

This very decadent triple cream cheese takes its name from the famous 18th century French food writer Brillat Savarin and was invented in the 1950’s by Parisian affineur Pierre Androuet, the founder of the prestigious Guilde des Fromagers.

Since then the cheese name and recipe has been adopted by many industrial dairies in France. This artisan example, from Bourgogne, is different because it’s one of the few examples still hand made using a traditional slow overnight fermentation technique. The young cheese is then encouraged to develop a thin coat of wrinkled Geotrichum mould, which is naturally found in raw cow’s milk.

Deliciously creamy with a slightly chalky centre when young, the texture gradually breaks down until it can be scooped from the centre with a spoon when ripe....And delicious with a glass of celebratory champagne!!!
Brillat Savarin selected by Will Studd