Sous Chef - The Barrington 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! 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 in 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 Who You Are Possess 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 Must work well with others, enjoy teaching team members, and help grow and develop top-line talent A desire for personal and professional development What You Bring Applicants must have 3+ years of experience cooking in a full-service high-volume restaurant 1-2 years of previous experience in back-of-house management experience considered an asset A culinary diploma or degree is considered an asset What We Offer Tip Share program Comprehensive Health, Vision, and Dental Benefits MHG Wellness & Fitness Programs Growth and professional development opportunities Discounts from local shops and MHG discounts across Atlantic Canada Employee Family Assistant Program Paid vacation RRSP Matching

The Sous Chef manages kitchen operations and leads the line team through coaching, mentorship, and training. Responsibilities include inventory ordering, food preparation, and ensuring high standards of quality and professionalism in every dish.

Applicants must have over 3 years of experience in a high-volume, full-service restaurant. Previous back-of-house management experience and a culinary diploma or degree are considered assets.

• Tip Share program • Comprehensive Health, Vision, and Dental Benefits • MHG Wellness & Fitness Programs • Growth and professional development opportunities • Local shop discounts • MHG discounts across Atlantic Canada • Employee Family Assistant Program • Paid vacation • RRSP Matching

Identified from the job description. Confirm important requirements above.

• Kitchen Management
• Culinary Arts
• Staff Training
• Inventory Management
• Food Safety
• Sanitation
• Butchery
• Cost Control
• Waste Management
• Labor Control
• Mentorship
• Expediting
• High-volume Cooking
• Recipe Adherence
• Portion Control
• Leadership

• Food & Beverage
• Hospitality
• Management & Leadership

Minimum education

Professional degree

Minimum experience

3+ years

Apply by

Aug 22, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level