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

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