Head Chef - Pickford & Black (Spring- Summer season)

Murphy Hospitality Group; Halifax; On-site; CAD 40,000 - 80,000; Full time

Job summary

An established industry player is seeking a passionate Head Chef to lead the kitchen at a high-volume waterfront restaurant. This role requires a culinary professional with hands-on management skills and the ability to foster a positive team environment. The ideal candidate will have extensive experience in cooking and back-of-house management, ensuring exceptional culinary experiences while controlling costs and maintaining high standards. Join a team that values personal and professional development, and be part of a vibrant culinary community that prides itself on quality service and innovative cuisine.

Benefits

Competitive Industry Wages

Bonus Program

Discounts from Local Shops

Discounts from MHG Locations

Qualifications

• 3+ years in high-volume restaurant cooking.
• 2-3 years in back-of-house management experience.

Responsibilities

• Oversee all kitchen operations and maintain food quality.
• Lead and develop kitchen team while managing costs and inventory.

Skills

Culinary Skills

Team Leadership

Food Costing

Inventory Management

Pressure Management

Education

Culinary Diploma or Degree

Job description

At Murphy Hospitality Group we pride ourselves on an exceptionally high standard of quality service and products. It takes the best people to reach this higher standard of excellence. We believe in extensive training and providing our people with an excellent benefits program, competitive wages, advancement professional development opportunities. At MHG it's all about the people!

Pickford & Black

Pickford and Black is a high-volume restaurant located on the waterfront of downtown Halifax. Our Kitchen team strives to use the best of what the Maritimes has to offer to create a delicious menu that incorporates not only amazing fresh seafood, but also farm-fresh local produce, meats, and poultry.

The Opportunity

Pickford & Black is seeking a dedicated Head Chef who has gained considerable experience working in a high volume - fast-paced kitchen, an individual who is driven by reaching goals and targets. The Head Chef will be a focused culinary professional who takes a "hands-on" management approach. The Head Chef will oversee all kitchen operations. They will have a strong knowledge of forecasting, food costing, inventory, scheduling, labour costs, and the development and leadership of talent.

As Head Chef, You Will

• Demonstrate and communicate the Pickford & Black vision to all team members and lead by example
• Ensuring team members provide a memorable culinary experience through coaching and fostering a positive working culture by reinforcing the MHG values daily, exciting team members with their positive nature and leadership
• Present an influential presence in the kitchen which fosters growth, learning, and development, demonstrating and promoting a kitchen culture that revolves around the enjoyment of cooking, food, and working as a team
• Build and maintain relationships with team members both back and front of house
• Work with the Sous Chef, Prep Manager, and team members to meet all projected goals when it comes to food cost, waste, and labour control
• Oversee ordering of inventory and daily prep work
• Work online with team members, maintaining a high level of food quality
• Oversees kitchen operations and cleanliness
• Perform all back-of-house crew duties as needed including prep and supportive work, butchery, working all line stations, and expediting dishes

Who You Are

• Passionate about the culinary experience and the food service industry
• Works calmly under pressure, delegates tasks and provides direction as needed to team members
• Works well with others, enjoys teaching team members, and helps to grow and develop top-line talent
  
• Flexibility - Our back-of-house staff will work a variety of shifts, including days, evenings, and weekends
• A desire for personal and professional development

What You Bring

• 3+ years experience cooking in a full-service high-volume restaurant
  
• Previous experience of 2-3 years in back-of-house management experience
• A culinary diploma or degree is considered an asset
  

What We Offer

• Competitive industry wages
  
• Bonus program
  
• Discounts from local shops and MHG locations