At a Glance
- Tasks: Lead a dynamic kitchen team, prep delicious dishes, and run busy service nights.
- Company: Join a passionate crew at Eat Street, serving top-notch fried chicken and Greek street food.
- Benefits: $85,000–$95,000 salary, super, annual bonus, and a supportive team environment.
- Other info: Work at Brisbane's vibrant Eat Street Northshore, where no two nights are the same.
- Why this job: Make your mark in a fun, fast-paced setting with room for creativity and growth.
- Qualifications: 4–5 years in commercial kitchens, senior role experience, and a passion for food.
The predicted salary is between 85000 - 95000 $ per year.
We run Poulet & Porc at Eat Street, chef-level fried chicken and our signature crispy pork. We also run Chaar, restaurant-quality Greek street food cooked over charcoal, and a condiment brand called Pine River Pantry. We cater big functions too. We’re a small crew that cares about where our food comes from, wasting nothing, and doing things properly. We’ve bought our pork from the same Goondiwindi farm for seven years. That sort of thing matters to us.
Where you’ll be working: You’ll be based at Eat Street Northshore, one of Brisbane’s biggest tourist attractions. Thousands of people come through every weekend for food from all over the world and some of Brisbane’s best live music. It’s busy, loud and a lot of fun, and no two nights are the same.
The role: Around 40 hours a week at Eat Street. Wednesdays and Thursdays are prep days, and Friday to Sunday nights are service. This is a senior role from day one. You’ll be working alongside me and our senior chef, and over the next 6–12 months you’ll take on more of running the kitchen. We’re proud of our setup: smokers, charcoal rotisseries, combi ovens, sous vide, mincers and sausage fillers. It means we can make a lot in-house and have room to try new things. If you’ve got ideas, we’ve got the gear to try them.
What you’ll be doing:
- Wednesday and Thursday prep with the team, getting set for the weekend
- Friday to Sunday night service across Poulet & Porc and Chaar
- Fryers, charcoal and rotisserie
- Helping with prep systems, ordering and stock
- Pitching in on catering jobs
- Leading shifts and training the younger crew
What you need:
- At least 4–5 years in busy commercial kitchens, with some time in a senior or sous role
- Experience running a shift or training others
- Available Wednesday to Sunday, including Friday to Sunday nights
- Calm under pressure, and you see what needs doing without being told
Nice to have:
- Fast-paced restaurant experience
- Experience with Greek cuisine
- Food truck, festival or catering experience
- Interest in systems, SOPs or helping run the business side
What you get: $85,000–$95,000 + super, + annual bonus - depending on experience. A small, friendly team where your ideas actually get heard. A real say in how the kitchen runs, with room to step up into the top job.
Senior Cook / Sous Chef – Brisbane employer: Poulet & Porc
Poulet & Porc offers a vibrant and dynamic work environment at one of Brisbane's top tourist attractions, Eat Street Northshore. The company emphasizes a strong commitment to quality ingredients, sourcing pork from the same farm for seven years, which reflects its dedication to sustainability and proper food practices. Employees can expect a fun atmosphere with no two nights being the same, along with opportunities for professional growth in a small, caring team.
