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! Mysa Nordic Spa At Mysa, our culinary philosophy is to nourish and rejuvenate in a sustainable manner. Our menus are built on a farm-to-table experience that changes with the seasons, with ingredients sourced from our on-site gardens and greenhouse as well as local farmers, fishers, and foragers. The Mysa Culinary Team is committed to a culture of collaboration, experimentation, and creativity that produces unparalleled food as beautiful as it is delicious. As Sous Chef, You Will Be a key player in overall kitchen operations. You will be responsible for maintaining food quality, consistency and excellence in food preparation and storage. Creativity and a passion for expression through food is expected. Our Sous Chef will be a leader, a motivator, and passionate about the growth of the Mysa Culinary Team.

• Demonstrate and communicate the MHG 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
• 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 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

• 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 to team members
• Must work well with others, enjoy teaching team members, and helping grow and develop top line talent
• A desire for personal and professional development

• Applicants must have 2+ years experience cooking in a full-service high volume restaurant
• Previous experience in back of house management experience considered an asset
• A culinary diploma or degree is considered an asset

• Bi-weekly Kitchen tip share
• Comprehensive health, medical, dental coverage
• Discounted gym memberships and wellness reimbursement
• Growth and professional development opportunities
• MHG discounts across Atlantic Canada
• Employee Family Assistant Program