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\xe2\x80\x99s all about the people!

The Barrington Steakhouse & Oyster Bar

The Barrington Steakhouse & Oyster Bar is seeking an experienced and driven Sous Chef to join the Head Chef in the management of the kitchen and its team members. Members of The Barrington Steakhouse management team take great pride in the experience they provide their guests and providing truly memorable moments through both the food we prepare and the service we provide.

Our Sous Chef is responsible for developing and training members of our line team through coaching and mentorship. The Sous Chef is passionate about their trade and the quality of each dish their team produces. They uphold the standards and professionalism of The Barrington Steakhouse and ensure kitchen operations run smoothly and efficiently.

As a Sous Chef, You Will

• Demonstrate and communicate The Barrington Steakhouse vision to all team members and lead by example
• Assist the Chef in the ordering of inventory and daily prep work, maintaining inventory of food and non-food supplies to stay within established guidelines while assuring necessary product is available
• Work the line and prepare food to order at a high quality level, following recipes, portioning and presentation standards
• Work with the Back of House management team to meet all projected goals when it come to costs, waste and labor control
• Build an influential presence in the kitchen which fosters growth, learning and development
• Use your prior experience and knowledge to help coach and mentor kitchen team members in food preparation, safe handling, operation of equipment, food safety and sanitation based on Sims and regulatory standards
• Perform all Back of House crew duties as needed including prep and supportive work, butchery and working all line stations and expediting

• 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 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 3+ years experience cooking in a full-service high volume restaurant
• 1-2 years 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
• Annual bonus 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 MHG locations

Murphy Hospitality Group