Prep Manager - Pickford & Black

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 is all about the people!

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 incorporates not only amazing fresh seafood, but also farm-fresh local produce, meats, and poultry. 

As Prep Manager, You Will

The Prep Manager will be experienced 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 Pickford & Black 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 Pickford & Black 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 the labour of the prep team
• Assist in inventory, ordering, and receiving 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 delegate tasks, and provide direction as needed to team members
• Works well with others, enjoys teaching team members, and helping grow and develop top-line talent
• Must possess a desire for personal and professional development

What You Bring

• 2 years of experience working in a full-service high-volume restaurant.
• Post-secondary diploma/degree in business or hospitality is an asset.
• 1+ years of experience in back-of-the-house restaurant management considered a strong asset.

What We Offer

• Tip share
• 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.

Please visit our careers page to see more job opportunities.