About the role

We're looking for a Sous Chef to be second-in-charge of the kitchen at Electric Avenue & Mrs J Rabbits. You'll work alongside the Head Chef to keep every service consistent, run the pass or a key section during trade, keep prep sorted before service, and step confidently into the Head Chef's shoes when they're not around.

Full time or part time. We'll work with the right person.

If you're a strong Sous Chef or CDP who wants to step up to Head Chef down the track, this is a kitchen where that could happen.

Candidates who include a cover letter, after doing some brief research on the venue and where it sits in the Brisbane hospitality scene, will be strongly considered.

You must be based locally or be willing to travel to Woolloongabba. No agency or third-party applications, please.

About the venue

Electric Avenue and Mrs J Rabbits were recently taken over by That Hospitality Group, an established operator already running venues like Salt Bar Hamilton across Brisbane. Hop To It Collective handles the marketing and admin behind the scenes, so the kitchen can focus on food and looking after guests.

Electric Avenue is the British-style pub downstairs: bangers and mash, roast pork belly, burgers, and a Sunday roast that sells out most weeks. Mrs J Rabbits is our hidden bar upstairs. Two venues, one kitchen, right near The Gabba, so event days add their own chaos on top of a six-day trading week.

New ownership means we're rebuilding this kitchen properly. Culture matters as much as the menu. We want someone who leads with a good attitude, stays level under pressure, and builds people up instead of tearing strips off them.

What you'll be doing





· Leading service on the pass or a section, and calling out problems early so the team can adjust

· Managing prep and production schedules so sections are ready ahead of time

· Deputising for the Head Chef when needed, including rostering, ordering and team decisions within your authority

· Tracking food cost against target and flagging variances with detail, not after the month has already closed

· Helping with stock ordering, checking deliveries against dockets, and keeping an eye on rotation and wastage

· Mentoring junior chefs and apprentices, and giving direct, useful feedback

What you'll need

· 2–4 years' post-apprenticeship experience in a commercial kitchen, ideally somewhere busy like a pub, restaurant or high-volume venue

· Certificate III or IV in Commercial Cookery

· Food Safety Supervisor certification (or willing to get it)

· A solid grip on food costing, portion control and running a section under pressure

· A good attitude under pressure. You mentor apprentices with patience and help keep the pass calm on a bad night

· Availability across nights, weekends and public holidays

Why this one's worth a look

· A genuine say in the culture of a kitchen that's starting fresh

· Real autonomy in your section, not just working the tickets

· Two distinct venues under one roof, so there's variety in what you cook and who you cook for

· A explicit path to Head Chef if that's where you want to go

· Flexibility on full time or part time hours for the right person

This role is covered by the Hospitality Industry (General) Award 2020 [MA000009] and is paid above award.

📌 Sous Chef (Woolloongabba)
🏢 Hop To It Collective
📍 Woolloongabba