Sous-Chef de Restaurant H/F

1 week ago

Island View NB, Canada Kaizen Lab Inc. Full time
At Murphy Hospitality Group we pride ourselves on an exceptionally high standard of quality service and products.

We believe in extensive training and providing our people with an excellent benefits program, competitive wages, advancement professional development opportunities.

At the Gahan House, we believe in great beer, great food, and providing the highest level of service through our genuine hospitality.

We aim to elevate the brew-pub experience for every guest by using fresh local ingredients in both our handcrafted beers and delicious food.

The 'Gahan Experience' is a memorable one and that's because of our people, beer and food.

The Sous Chef will assist the Head Chef with all aspects of the restaurants kitchen operations, including service management, training and empowering team members, and menu development.

The Back of House management team is responsible for ensuring The Gahan House 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. We offer mentorship development and networking opportunities with our other MHG location teams and Chefs.
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
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
Work online with team members, maintaining a high level of food quality
Oversees kitchen operations and cleanliness when Head Chef is not present
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
3+ years experience cooking in a full-service high volume restaurant
~1-2 years previous experience in back of house management experience considered an asset
~ A culinary diploma or degree is considered an asset

Bi-weekly Kitchen tip share
Comprehensive Health, Vision and Dental Benefits
Discounts from local shops and MHG locations
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