About Us
Bouvier Bar is Chef Adrian Richardson's neighbourhood cocktail & whisky bar on Lygon Street. Think bold, fire-kissed flavours and NYC-inspired bar food done properly — burgers, wings, dogs, steaks/specials, and snacky plates that fly across a busy service. We take food seriously, not ourselves.
The Opportunity
We're looking for a hands-on Junior Sous Chef to help lead our small-but-mighty kitchen. If you love pace, precision, and creative bar food with big flavour, this is your move.
Who You Are
* Proven CDP or current Sous with experience in quality-driven, high-volume venues.
* Fire & flavour fan: confident on grill/fryer, comfortable with butchery and prep systems.
* Calm leader: sets the tone on a busy pass, coaches juniors, and keeps standards tight.
* Organised operator: strong on cleanliness, HACCP, ordering, wastage, and prep lists.
* Culture builder: positive, solutions-focused, and up for a laugh with the team.
What You'll Do
* Lead a section and run the line on peak nights; jump between grill, fry, and pass.
* Own mise en place: butchery, marinades, sauces, dressings, dry goods.
* Maintain clean, safe, compliant kitchen standards and tight stock control.
* Contribute specials and seasonal tweaks that suit a cocktail-driven bar menu.
* Support rostering, training, and smooth open/close procedures.
What You'll Get
* Mentorship & growth: work closely with our senior team and Chef Adrian Richardson; clear pathway toward Sous/Head Chef.
* Great produce: quality beef, house rubs, sauces, and rotating specials to keep you sharp.
* Real input: your ideas on snacks & sharers will hit the menu.
* Good package: competitive pay + super, daily staff meal, tips share, and staff discounts across venues.
* Balanced roster: primarily late-afternoon/evening shifts; weekends expected.
Why Bouvier?
Owner-operated, stable leadership, and a tight crew. We move fast, cook with heart, and keep standards high — with personality.