Mystic - Sous Chef

The Armour Group Limited•Halifax, NS

1d•Onsite

About The Position

Mystic is a new restaurant on the Halifax waterfront in the Queen’s Marque district, focusing on the natural landscape of Canada, particularly the Maritime provinces. Led by Chef Malcolm Campbell, the restaurant showcases the region’s exceptional fish, flora, and fauna with an authentic and elevated approach to hospitality. The team aims to forge an honest connection between the kitchen and the table, with Front of House staff intuitively adapting to guest needs to ensure a memorable experience. The Sous Chef will work closely with the Chef, collaborating with the team and maintaining high standards of attention to detail, flavor balance, textures, and presentation in line with haute cuisine. Freehand Hospitality is rooted in chef-led creativity, celebrating diverse culinary styles and genuine hospitality. They aim to bring people together with bold flavors, thoughtful ingredients, and warm service.

Requirements

Previous Sous Chef experience in a similar environment
Fine dining experience required
Passion for food & culinary excellence
High level of integrity
Discipline and vision
Strong team leadership and interpersonal skills
Reputation for paying fanatical attention to detail
Drive and initiative
Exceptional communication skills with all levels of the organization
Performs well in a performance-based culture
Very hands on; motivates by setting the example

Nice To Haves

Michelin experience is considered an asset

Responsibilities

Communicating the restaurant's vision to all team members and leading by example
Inspiring the team with an exciting vision for the restaurant's future
Consistently monitoring kitchen operations and cleanliness
Building and maintaining relationships with all team members
Following proper ordering, inventory and receiving procedures
Leading in creating a culture that revolves around the experience and enjoyment of food and cooking
Demonstrating high personal integrity, business ethics and taking every opportunity to promote the restaurant
Participating in recruitment and selection, training and development initiatives as well as performance management and employee coaching
Using conflict/resolution and problem-solving skills
Such other similar or related duties may be required from time to time