Head Chef: Own the Menu & Lead Dual-Venue Kitchen

Hop To It Collective Pty Ltd; Brisbane; On-site; AUD 85,000 - 110,000; Full time

Job summary

Hop To It Collective Pty Ltd in Woolloongabba, Brisbane, is seeking a Head Chef to take charge of the kitchen at Electric Avenue & Mrs J Rabbits. You will set the menu, run the pass, own the numbers, and build a cohesive team that thrives under pressure.

Reporting to the Venue Manager, you’ll work on budgets, promotions and events, with a Sous Chef and kitchen staff under you. The role demands leadership, strong financial skills, and availability across nights, weekends and public holidays.

Qualifications

• At least 5 years in a commercial kitchen, including 2+ years as a Senior Chef or leading a kitchen
• Certificate III or IV in Commercial Cookery
• Food Safety Supervisor certification
• Real financial skills: read a food cost report and act on it
• Lead by example and stay calm under pressure
• Availability across nights, weekends and public holidays

Responsibilities

• Running the pass during service and keeping food consistent and on time
• Planning and costing the menu, including seasonal changes and specials, and testing everything before it goes live
• Managing food cost, wage cost and COGS against budget, and flagging problems to the Venue Manager early with a plan attached
• Ordering stock and managing supplier relationships
• Recruiting, training and rostering the kitchen team, and dealing with performance issues directly
• Keeping the kitchen compliant on food safety (HACCP), WHS and hygiene, and actually checking it, not just signing off on it

Skills

Leadership

Team management

Food cost analysis

Budgeting

Education

Commercial Cookery Cert

Tools

HACCP knowledge

Food Safety Supervisor cert

Job description

Hop To It Collective Pty Ltd in Woolloongabba, Brisbane, is seeking a Head Chef to take charge of the kitchen at Electric Avenue & Mrs J Rabbits. You will set the menu, run the pass, own the numbers, and build a cohesive team that thrives under pressure.

Reporting to the Venue Manager, you’ll work on budgets, promotions and events, with a Sous Chef and kitchen staff under you. The role demands leadership, strong financial skills, and availability across nights, weekends and public holidays.