Head Chef

Job Description:

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 and professional development opportunities. At MHG, it’s all about the people!

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 hand craft beers and delicious food. The Gahan Experience is a memorable one and that’s because of our people, beer and food!

The Opportunity
The Gahan House is seeking a dedicated Head Chef who has gained considerable experience working in a high volume – fast paced kitchen, an individual who is driven by reaching goals and targets. The Head Chef will be customer focused and takes a “hands on” management approach, but will also be flexible to change. The Head Chef will oversee all kitchen operations. They will have a strong knowledge in forecasting, food costing, inventory, payroll, scheduling, labour costs and the development and leadership of line level talent.

The Requirements:
·     Applicants must have 4-5 years’ experience cooking in a full service high volume restaurant;
·     Previous experience of 1-2 years in back of house management;
·     A culinary diploma or degree is considered an asset;
·     Must possess a passion for the culinary experience and the food service industry;
·     Ability to take direction, work calmly under pressure and delegate tasks and provide direction as needed;
·     Must work well with others, enjoy teaching team members, and helping team to grow and develop line level talent.
·     Must possess a desire for personal and professional development.

The Duties:
·     Demonstrate and communicate the Gahan vision to all team members and lead by example;
·     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;
·     Demonstrate and promote a kitchen culture that revolves around the enjoyment of cooking and food;
·     Build and maintain relationships with team members Back and Front of House alike;
·     Present an influential presence in the kitchen which fosters growth, learning and development;
·     Work with the team of sous chefs and kitchen team members to meet all projected goals when it comes to cost, waste and labour control;
·     Oversee ordering of inventory and daily prep work;
·     Work on line with team members, maintaining a high level of food quality;
·     Oversees kitchen operations and cleanliness;
·     Perform all BOH crew duties as needed including prep and supportive work, butchery, working all line stations and expediting dishes.

The Rewards
·     Competitive industry wages;
·     Group benefits program including – health and dental coverage;
·     Growth and professional development opportunities.