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

Quick-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

#J-18808-Ljbffr

📌 Senior Cook / Sous Chef – Brisbane
🏢 Poulet & Porc
📍 Brisbane