Sous Chef - The Barrington Steakhouse & Oyster Bar

Kaizen Lab Inc.; Halifax; On-site; CAD 48,000 - 60,000; Full time

Benefits offered by this job

Tip Share program

Comprehensive Health, Vision, and Dent

Wellness & Fitness Programs

Growth and professional development

Discounts from local shops

Employee Family Assistant Program

Paid vacation

RRSP Matching

Job summary

The Barrington Steakhouse & Oyster Bar in Halifax is seeking an experienced Sous Chef to join the Head Chef in managing the kitchen and its team. The role emphasizes coaching, training, and ensuring high standards across the line.

You will lead by example, guide inventory and prep, and ensure food quality, safety, and efficiency while helping to control costs and waste. A culinary background is essential.

Qualifications

• 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.

Responsibilities

• Demonstrate and communicate The Barrington Steakhouse vision to all team members and lead by example.
• Assist the Chef in inventory ordering and daily prep while maintaining stock within guidelines.
• Work the line and prepare food to order at a high quality level per recipes and presentation standards.
• Collaborate with Back of House management to meet goals related to costs, waste, and labor control.
• Build an influential kitchen presence that fosters growth, learning and development.
• Coach and mentor kitchen staff in food prep, safety, and equipment operation per Sims and regulatory standards.
• Perform Back of House duties as needed including prep, butchery, and expediting on line stations.

Skills

Cooking experience

High-volume kitchen

Team leadership

Mentoring

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

The Barrington Steakhouse & Oyster Bar

The Barrington Steakhouse & Oyster Bar is seeking an experienced and driven Sous Chef to join the Head Chef in the management of the kitchen and its team members. Members of The Barrington Steakhouse management team take great pride in the experience they provide their guests and in providing truly memorable moments through both the food we prepare and the service we provide.

Our Sous Chef is responsible for developing and training members of our line team through coaching and mentorship. The Sous Chef is passionate about their trade and the quality of each dish their team produces. They uphold the standards and professionalism of The Barrington Steakhouse and ensure kitchen operations run smoothly and efficiently.

As a Sous Chef, You Will

• Demonstrate and communicate The Barrington Steakhouse vision to all team members and lead by example
• Assist the Chef in the ordering of inventory and daily prep work, maintaining inventory of food and non-food supplies to stay within established guidelines while ensuring necessary product is available
• Work the line and prepare food to order at a high quality level, following recipes, portioning and presentation standards
• Work with the Back of House management team to meet all projected goals when it come to costs, waste and labor control
• Build an influential presence in the kitchen which fosters growth, learning and development
• Use your prior experience and knowledge to help coach and mentor kitchen team members in food preparation, safe handling, operation of equipment, food safety and sanitation based on Sims and regulatory standards
• Perform all Back of House crew duties as needed including prep and supportive work, butchery and working all line stations and expediting

Who You Are

• Possess a passion for the culinary experience and the food service industry
• Ability to take direction, work calmly under pressure, delegate tasks, and provide direction as needed to team members
• Must work well with others, enjoy teaching team members, and help grow and develop top-line talent
• A desire for personal and professional development

What You Bring

• Applicants must have 3+ years of 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

• Tip Share program
• Comprehensive Health, Vision, and Dental Benefits
• MHG Wellness & Fitness Programs
• Growth and professional development opportunities
• Discounts from local shops and MHG discounts across Atlantic Canada
• Employee Family Assistant Program
• Paid vacation
• RRSP Matching