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. 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 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. 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 of previous experience in back-of-house management experience considered an asset ~ A culinary diploma or degree is considered an asset Health, Vision, and Dental Benefits from local shops and MHG locations #