Junior Sous Chef/Chef de Partie

2 weeks ago

Melbourne, Victoria, Australia Bouvier Bar and Grill Full time $70,000 - $120,000 per year
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.

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