Sous Chef - Gahan Hub City

Job summary

The Sous Chef assists the Head Chef in managing all kitchen operations, including service management, menu development, and team empowerment. They are responsible for monitoring inventory, controlling food and labour costs, and ensuring high food quality and cleanliness.

Job details

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 its all about the people! Gahan Hub City 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 Opportunity 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. As the Sous Chef, You Will Demonstrate and communicate the Gahan House 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 Head Chef in ordering of 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 and delegates tasks and provide 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 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 based on 5% of Food Sales Growth and professional development opportunities Employee Family Assistance Programs Comprehensive Health, Vision, and Dental Benefits MHG Wellness & Fitness programs RRSP Match Discounts from local shops and MHG locations

What you’ll do

The Sous Chef assists the Head Chef in managing all kitchen operations, including service management, menu development, and team empowerment. They are responsible for monitoring inventory, controlling food and labour costs, and ensuring high food quality and cleanliness.

Requirements

Candidates need 3+ years of experience in a high-volume full-service restaurant and ideally 1-2 years of BOH management experience. A culinary diploma or degree is considered an asset.

Benefits

• Tip share program • Professional development opportunities • Employee Family Assistance Programs • Comprehensive Health, Vision, and Dental Benefits • MHG Wellness & Fitness programs • RRSP Match • Employee discounts

Listed skills

• Inventory Control · Preferred
• Coaching · Preferred
• Team Leadership · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Kitchen Operations Management
• Menu Development
• Inventory Control
• Food Cost Management
• Labour Cost Control
• Team Leadership
• Staff Training
• Butchery
• Expediting
• Food Quality Control
• Service Management
• Coaching

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Manufacturing