Murphy Hospitality Group Needs Sous Chef

Job Title: Sous Chef
Company: Murphy Hospitality Group
Location: Halifax, NS
Pay: $48,000-$53,000 per year
Job Type: Permanent, Full-time

At Murphy Hospitality Group, we pride ourselves on delivering an exceptionally high standard of quality service and products. Achieving this level of excellence requires the best people. We invest in extensive training and provide our team members with an outstanding benefits program, competitive wages, and opportunities for professional development and career advancement. At MHG, it’s all about the people!

About Pickford & Black
Pickford & Black is a high-volume restaurant located on the waterfront in downtown Halifax. Our kitchen team is dedicated to showcasing the best of what the Maritimes have to offer. We create a delicious menu featuring fresh seafood, farm-fresh local produce, meats, and poultry, delivering an unforgettable dining experience to our guests.

The Opportunity
We are looking for a passionate and experienced Sous Chef to join our team at Pickford & Black. In this role, you will assist the Head Chef in managing all aspects of the kitchen operations, including service management, training and mentoring team members, and contributing to menu development. As part of our Back-of-House management team, you will help ensure that the restaurant meets its goals in food quality, cost control, and operational excellence.

Responsibilities

• Demonstrate and communicate the Pickford & Black vision to all team members while leading by example
• Collaborate with the Head Chef to create a kitchen culture centered around teamwork, culinary excellence, and a passion for food
• Build and maintain strong relationships with both front-of-house and back-of-house team members
• Foster a growth-oriented environment by mentoring and developing culinary team members
• Assist in managing kitchen costs, including inventory control, food waste reduction, and labor optimization
• Oversee daily prep work, assist with ordering inventory, and maintain high food quality standards
• Ensure kitchen cleanliness and operational efficiency, stepping in for the Head Chef as needed
• Perform back-of-house duties such as butchery, food prep, and working all line stations as necessary
• Promote a positive and professional workplace culture that aligns with MHG values

Personal Suitability

• Strong leadership and team-building skills
• Ability to work efficiently under pressure while maintaining high culinary standards
• Excellent communication and problem-solving abilities
• Passion for food, creativity in menu planning, and a commitment to continuous learning
• Flexibility to work various shifts, including days, evenings, and weekends

Skills and Knowledge Needed

• Expertise in food preparation, cooking techniques, and plating
• Strong understanding of food safety and sanitation regulations
• Experience in managing kitchen staff and coordinating kitchen operations
• Proficiency in inventory management, ordering supplies, and cost control
• Ability to adapt to high-volume restaurant environments and maintain quality standards

Education and Certification Requirements

• Minimum 3+ years of experience in a full-service, high-volume restaurant
• 1-2 years of back-of-house management experience is an asset
• A culinary diploma or degree is an asset but not required
• Food Handler’s certification (or willingness to obtain)

What We Offer

• Bi-weekly kitchen tip-out
• LMIA Sponsorship (for eligible candidates)
• Competitive wage and growth opportunities
• Employee discounts at MHG locations and partner businesses

Work Environment

• Fast-paced, high-energy kitchen settings
• Collaborative team environment with opportunities for career advancement
• Exposure to diverse culinary styles and local ingredients
• Opportunities to work with experienced chefs and develop new skills

Who Can Apply?

• Canadian citizens, permanent or temporary residents of Canada
• Candidates with or without a valid Canadian work permit

How to Apply
Online: Apply on the Company’s Website.

Source: Careerjet