Prep Manager (Year Contract) - Sims Corner Steakhouse & Oyster Bar

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!

Sims Corner Steakhouse & Oyster Bar

At Sim’s Corner, we believe in perfectly aged steaks, big wines and genuine hospitality makes for an incredible guest experience. Our culinary team has been a major pillar in what makes us Atlantic Canada’s premier steakhouse. We focus on fresh Island raised products, using one hundred percent Island beef, along with fresh locally sourced produce.

As Prep Manager, You Will

The Prep Manager will be experience in prep management and cooking, taking a "hands-on" management approach but will be flexible to change. They will have a strong knowledge of cooking and baking techniques, forecasting, food costing, inventory, and labour costs

• Demonstrate and communicate the Brickhouse vision to all prep team members and lead by example
• Must follow the leadership and guidance of the Head Chef and Sous Chef in providing top quality product that meets and exceeds the expectations of Sims Corner and Murphy Hospitality Group
• Responsible for coordinating and preparing all food prep orders according to recipes, portion controls and timelines set by the Head Chef
• Must manage and coordinate daily food prep lists and par levels of menu items
• Responsible for training all food prep cooks, including basic food preparation and knife techniques, sanitation and safety procedures and time management
• Forecast and adjust labour of the prep team
• Assist in inventory, ordering and receive products when delivered
• 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 & Sous Chef to meet all projected goals when it comes to cost, waste and labour control
• Oversee ordering of inventory and daily prep work

Who You Are

• 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
• Must possess a desire for personal and professional development

What You Bring

• 2-3 years' experience cooking in a full-service high volume restaurant
• Previous experience in back of house management experience an asset
• A culinary diploma or degree is considered an asset

What We Offer

• Biweekly kitchen tip-out
• Comprehensive Health, medical, dental coverage
• Growth and professional development opportunities
• MHG Fitness & Wellness Programs
• Discounts at all MHG locals in Atlantic Canada as well as local shops and services
• Employee Family Assistance Program

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