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

Murphy Hospitality Group; Halifax; On-site; CAD 40,000 - 60,000; Full time

Job summary

Join a vibrant and dynamic team at a waterfront restaurant where culinary excellence meets teamwork! As a Sous Chef, you'll play a crucial role in kitchen operations, working closely with the Head Chef to foster a positive cooking culture and ensure top-notch food quality. With a focus on training, mentoring, and empowering your team, you'll help create memorable dining experiences while managing inventory and costs. This is an exciting opportunity to grow your culinary skills in a supportive environment that values professional development and teamwork. If you're passionate about food and leadership, this role is perfect for you!

Benefits

Bi-weekly kitchen tip-out

Competitive wage

Discounts from local shops and MHG locations

Qualifications

• 3+ years of experience in high-volume restaurant cooking.
• 1-2 years of management experience preferred.

Responsibilities

• Assist Head Chef with kitchen operations and team training.
• Oversee kitchen cleanliness and operations in Head Chef's absence.
• Ensure high food quality and manage inventory.

Skills

Team Leadership

Culinary Skills

Inventory Management

Menu Development

Communication

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, and advancement professional development opportunities. At MHG, it's all about the people!

Pickford & 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, and managing food and labour costs. Our back-of-house team members develop 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 regarding cost, waste, and labour control.
• Assist the Head Chef in ordering inventory and daily prep work.
• Work collaboratively with team members, maintaining a high level of food quality.
• Oversee kitchen operations and cleanliness when the 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.
• Ensure 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 of experience cooking in a full-service high-volume restaurant.
• 1-2 years of previous back-of-house management experience is 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.