Kaizen Lab Inc.
Halifax, NS, Canada
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 advancement professional development opportunitie
Job Source: Kaizen Lab Inc.Asia
Halifax, NS, Canada
Job summary Supervise and manage kitchen staff in a fast-paced restaurant setting Plan menus and ensure food meets quality standards Train staff in food preparation and cooking techniques Job seniority: mid-to-senior level Responsibilities • Maintain records of food costs, consumption, sales and inventory • Analyze operating costs and other data
Job Source: AsiaManpower
Armdale, NS, Canada
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Job Source: ManpowerManpower
Halifax, NS, Canada
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Job Source: ManpowerManpower
Westphal, NS, Canada
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Job Source: ManpowerManpower
Middle Sackville, NS, Canada
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Job Source: ManpowerNova Scotia Community College
Halifax, NS, Canada
Student Recruitment Coordinator (PS3) Central Office/IT Campus Halifax, Nova Scotia Department of Enrolment, Recruitment and Registrar Continuing Full-time Position: Commencing approximately June 3, 2024 Application deadline is 11:59PM, May 14, 2024 Competition No. 2425-029 This is a designated position open only to candidates of the Black/Afric
Job Source: Nova Scotia Community CollegeSociété Financière Manuvie
Halifax, NS, Canada
Nous sommes un fournisseur de services financiers qui s’emploie à faciliter les décisions de nos clients et de nos collègues partout dans le monde et à les aider à vivre mieux. De nos initiatives environnementales à nos investissements dans la collectivité, nous montrons la voie en nous appuyant sur des valeurs, et ce, dans l’ensemble de nos activi
Job Source: Société Financière ManuvieHalifax, NS, Canada
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!
Pickford & Black Pickford and Black is a high volume restaurant located on the waterfront of downtown Halifax. Our Kitchen team strives to use the best of what the Maritimes has to offer to create a delicious menu that not only incorporates amazing fresh seafood, but also farm fresh local produce, meats and poultry.
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 Pickford & Black 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 Pickford & Black 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 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 experience considered an asset
A culinary diploma or degree is considered an asset
What We Offer
Tip
share
RRSP
Match
Growth
and professional development opportunities
Employee
Family Assistance Programs
Comprehensive
Health, Vision, and Dental Benefits
MHG
Wellness & Fitness programs
Discounts
from local shops and MHG locations
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