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

Kaizen Lab Inc.; Halifax; On-site; CAD 45,000 - 60,000; Full time

Job summary

A leading restaurant in downtown Halifax seeks a Sous Chef to assist the Head Chef in kitchen operations. The role involves managing team dynamics, ensuring food quality, and maintaining operational standards. Ideal candidates will have experience in high-volume settings and a passion for culinary excellence.

Benefits

Bi-weekly kitchen tip-out

Competitive wage

Discounts from local shops and MHG locations

Qualifications

• 3+ years experience cooking in a full-service high-volume restaurant.
• 1-2 years of previous back-of-house management experience considered an asset.

Responsibilities

• Assist the Head Chef with all aspects of kitchen operations.
• Oversee kitchen operations and cleanliness when Head Chef is absent.
• Work with team members to meet projected goals for cost and waste control.

Skills

Team Leadership

Communication

Flexibility

Education

Culinary Diploma

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

The Sous Chef will assist the Head Chef with all aspects of the restaurant's kitchen operations, including service management, training and empowering team members, and menu development. The Back of House management team is responsible for ensuring The Pickford & Black kitchen meets the targeted goals and vision as set by Murphy Hospitality Group, monitoring inventory controls, managing food and labour costs. Our back-of-house team members develop the key competencies in understanding kitchen operations management through our internal programs.

As the Sous Chef, You Will

• Demonstrate and communicate the Pickford & Black vision to all team members and lead by example
• Work with the Head Chef to demonstrate and promote 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
• Present an influential presence in the kitchen which fosters growth, learning, and development
• Work with the Head Chef, Prep Manager, and team members to meet all projected goals when it comes to cost, waste, and labour control
• Assist the Head Chef in ordering inventory and daily prep work
• Work online with team members, maintaining a high level of food quality
• Oversees kitchen operations and cleanliness when Head Chef is not present
• Perform all back-of-house crew duties as needed including prep and supportive work, butchery, working all line stations, and expediting dishes
• Ensuring team members provide a memorable guest experience through coaching and fostering a positive working culture by reinforcing the MHG values daily, exciting team members with their positive nature and leadership

Who You Are

• Takes direction, 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
  
• 1-2 years of previous experience in back-of-house management experience considered an asset
  
• A culinary diploma or degree is considered an asset
  

What We Offer

• Bi-weekly kitchen tip-out
• Competitive wage
• Discounts from local shops and MHG locations