$61,000–$75,000 total annual earnings (base salary + tip pool share) + bonus opportunitiesMulti-Location Opportunity | Path to Senior LeadershipReady to lead a high-volume kitchen, build a strong team, and take ownership of performance?Red Robin is hiring Kitchen Managers across multiple Lower Mainland locations.This role is ideal for experienced Kitchen Managers or strong Sous Chefs ready to step into full kitchen leadership.You’ll lead day‑to‑day Heart of House operations, develop your team, and drive food quality, execution, and cost control in a fast‑paced environment.$61,000–$75,000 total annual earnings (base salary + tip pool share)Tip pool share averaging $6,000–$10,000 annuallyPerformance bonus and profit sharing opportunities100% paid health, dental, and vision benefits8‑week leadership training programMeal benefits and team member discountsCareer growth as Red Robin expands across Western CanadaWhat You’ll OwnLead, hire, and develop a high‑performing kitchen teamBuild and maintain a robust, accountable kitchen cultureTrain and mentor cooks, prep team members, and future leadersFood Quality & ExecutionEnsure all menu items meet Red Robin standardsMaintain consistency across all stations and shiftsConduct line checks and uphold presentation standardsOperationsOversee food production, prep, and service executionManage inventory, ordering, and kitchen organizationEnsure efficient kitchen flow during high‑volume serviceManage food cost, waste,



and labour efficiencySupport scheduling and forecastingDrive performance through disciplined executionSafety & ComplianceMaintain food safety and sanitation standardsEnsure compliance with all health regulationsOversee equipment maintenance and kitchen safetyWhat We’re Looking ForExperience as a Kitchen Manager, Sous Chef, or senior kitchen leaderBackground in a high‑volume, full‑service restaurantStrong understanding of food cost, labour, and kitchen operationsProven ability to lead teams and maintain standardsHands‑on leadership style and ability to lead from the lineFlexibility to work days, evenings, weekends, and holidaysFoodSafe Level 1 required (Level 2 is an asset)This role is a path to senior kitchen leadership positions as we expand across Western Canada.We are actively developing internal leaders for future locations.Full‑timeLocations: Multiple Red Robin restaurants across the Lower Mainland, BCThe Bottom LineThis is a great fit if you want:Ownership of a high‑volume kitchenStrong total earnings with upsideThe opportunity to build and lead your own teamIf you’re not comfortable leading a team and managing performance in a fast‑paced kitchen, this likely isn’t the right role.What It Takes to Succeed in This RoleWe’re looking for a strong kitchen leader who can run a high‑performing operation, develop a reliable team, and deliver consistent food quality in a fast‑paced environment.What You BringKitchen Leadership Experience– Experience as a Kitchen Manager, Sous Chef, or senior kitchen leader in a high‑volume,



full‑service restaurant.People Leadership– Proven ability to train, coach, and develop kitchen teams, while building a culture of accountability, consistency, and teamwork.Food Quality & Execution– Strong understanding of food standards, consistency, and execution across all stations. You take pride in delivering high‑quality food every shift.Operational Control– Experience managing prep, ordering, inventory, and kitchen organization. You know how to keep a kitchen running efficiently.Cost & Performance Awareness– Understanding of food cost, waste control, and labour efficiency. You make decisions that support both quality and profitability.Food Safety & Compliance– Solid knowledge of food safety, sanitation, and health regulations. You maintain a clean, safe, and compliant kitchen at all times.Hands‑On Leadership– You lead from the line, support your team during service, and stay engaged in daily operations.Consistency Under Pressure– You perform well in high‑volume environments and maintain standards during busy service periods.RequirementsFoodSafe Level 1 required (Level 2 is an asset)Availability to work days, evenings, weekends, and holidaysNice to HaveExperience in a high‑volume, casual or full‑service restaurantA track record of improving food quality, kitchen performance, or team developmentExperience with inventory systems and kitchen scheduling toolsThe Bottom LineThis role is for someone who can lead a kitchen, develop a team, and consistently deliver strong execution.If you’re ready to take ownership of a high‑volume kitchen and continue growing your leadership career, this is a strong opportunity.#J-18808-Ljbffr

📌 Restaurant Kitchen Manager - $61,000 - $75,000 A Year (Winnipeg)
🏢 Red Robin
📍 Winnipeg