Sous Chef at Boire

We’re seeking a passionate and skilled person who is ready to take ownership of a small kitchen as our Sous Chef at Boire, the sister venue to our hatted restaurant, Manzé. You will work closely with our Head Chef at Boire, as well as the kitchen team at Manzé to help develop menus, refine systems, recipes and cook amazing food.

Boire is a wine bar on Errol St with a large communal kitchen and a very open kitchen (right in the dining room!). We serve a small menu of bar snacks, leaning on our experience at Manzé, but with a bit more creative freedom and flexibility. Almost all our cooking is done on our custom built grill, smoker and rotisserie, built by Sam Fraraccio (@thebrickchef). 

We’re excited to have room for our first sous chef after our first year of trade. Our kitchen has gone through a significant period of growth and we’re looking forward to finding someone for the next steps.

You are someone who;

• shows initiative and takes pride in your work.
• is willing to take criticism, is ready to learn, and keen to grow with your colleagues. 
• wants to actively contribute to a positive and collaborative work environment.
• enjoys eating chilli and spice, and has demonstrated experience seasoning with spice, ferments and smoke.
• has demonstrated experience working as a Chef de Partie, Junior Sous Chef or Sous Chef in a hatted (or similar) venue for at least 3 years.

This is a very involved role. You will be responsible for prepping, cooking and plating dishes to a high standard during both lunch and dinner services. 

You should be very skilled and motivated in the following fields; 

• you should be organised, meticulous and professional.
• you should have a keen eye for the small details.
• have demonstrated knife skills, and experience with fish and animal butchery.
• have demonstrated cooking over wood and charcoal, including cooking proteins to the right temperature from start to finish (not in a combi oven).
• have some experience with administration; costings sheets, rostering, managing ordering, stock levels and COGs.
• skilled at communicating clearly and effectively, but gently and supportively; both in person and through our internal online channels (Slack, Tanda etc)
• lastly, you must be ready to work in a very open kitchen, and keep a professional demeanour with all guests and your colleagues at all times. 

Boire is only a year old, and we work very closely with our sister venue, Manzé on menu development, as well as sharing fridge space and equipment. We collaborate constantly, and produce menu items with the same rigour and high standards as Manzé.

Our venues are constantly evolving; this role will expand and grow with you to encompass any new skills or interests that you are interested in. This can be on the floor, or within the kitchen. Whether you’re passionate about particular ingredients, farming, menu development, wine or floor service, we will support your growth.

Most importantly, you should be a positive influence on the safe, professional, and very special culture of Manzé and Boire. We offer, amongst many other things - a competitive salary, 4 day working week (only 3 nights) and 45 minute breaks.

And finally - as a reflection of our current team and values, we strongly encourage women, non-binary folk, and people of colour to apply for this role.