Sous Chef - Gahan House Charlottetown

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

Gahan House

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
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 Gahan House 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 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 the Head Chef in ordering 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, 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 experience cooking in a full-service high-volume restaurant
  
• 1-2 years of previous experience in back-of-house management is considered an asset
• A culinary diploma or degree is considered an asset

The Rewards

• Tip
  share program
• Growth and professional development
  opportunities


• Employee Family Assistance Programs


• Comprehensive Health, Vision, and Dental
  Benefits


• MHG Wellness & Fitness programs


• Discounts from local shops and all MHG
  locations across Atlantic Canada