Description Provide visible, hands on leadership for all day to day back of house operations across the hotel's restaurant, breakfast, banquet, and event business. • Lead, coach, schedule, and develop the culinary team, creating a respectful kitchen culture built around accountability, communication, teamwork, and consistent execution. • Establish clear expectations for the team and ensure employees have the training, direction, and support required to perform successfully. • Oversee daily food preparation and service, ensuring consistent standards for quality, taste, presentation, portioning, and execution. • Strengthen kitchen systems, operating procedures, recipe standards, pars, prep processes, and other controls that support consistency and efficiency. • Manage purchasing, ordering, receiving, inventory, and product rotation while maintaining appropriate stock levels and minimizing waste. • Monitor and manage food costs, labour costs, scheduling, and other controllable expenses in support of departmental financial objectives. • Ensure the kitchen is appropriately staffed and organized to support restaurant service, breakfast operations, banquets, conferences, and special events. • Work collaboratively with hotel leadership and other department heads to anticipate operational needs, resolve challenges, and provide a consistent guest experience. • Support menu development, specials, recipe standardization, and opportunities to improve quality and operational execution. • Maintain high standards of cleanliness, organization, food safety, workplace safety, and compliance with applicable health and sanitation requirements. • Remain visible and engaged during service,



stepping into the operation when required while continuing to provide leadership and direction to the broader team.

Requirements • Previous culinary leadership experience as a Kitchen Manager, Sous Chef, Senior Sous Chef, Kitchen Supervisor, or similar position within a busy restaurant, hotel, conference, banquet, or other high volume food service environment. • Demonstrated ability to lead, train, coach, and hold a culinary team accountable while maintaining a positive and respectful working environment. • Robust understanding of day to day kitchen operations, including prep, production, service execution, sanitation, and quality control. • Experience with inventory management, ordering, purchasing, food costing, waste control, labour planning, and scheduling. • Comfortable working across multiple areas of food service and balancing restaurant operations with breakfast, banquet, and event requirements. • Robust organizational skills with the ability to introduce structure, maintain standards, and manage competing priorities in a busy kitchen environment. • A collaborative leadership style and the ability to communicate effectively with culinary employees, front of house teams, and hotel leadership. • Comfortable using scheduling, point of sale, inventory, and basic Microsoft Office applications, including Excel.



• Food safety certification or the ability to obtain the required certification. • Flexibility to work a hospitality schedule that includes evenings, weekends, and holidays as required. • An experienced Sous Chef who has developed strong operational and leadership skills and is ready to take the next step into full kitchen management will be considered.

Corporate Culture • Comprehensive health and benefits program. • Paid time off, employee meals, and hotel discounts. • Temporary accommodation may be available to support candidates relocating to Winnipeg. • Join a well-established full service hotel and work as part of a collaborative property leadership team. • Lead a varied culinary operation encompassing restaurant service, breakfast, banquets, conferences, and special events. • Work closely with restaurant and hotel leadership, with regular communication and collaboration across departments. • Opportunity to bring new ideas, strengthen kitchen practices, and have a visible impact on both the culinary team and overall guest experience. • A working environment that values consistency, accountability, teamwork, and leaders who are present and involved in the day to day operation. • Opportunity to develop and mentor members of the culinary team while strengthening processes and standards within the kitchen. • Professional growth and career development opportunities within an established hospitality environment.

If you are a hands-on culinary leader who enjoys developing people, creating structure, and building a kitchen operation where consistency and accountability matter, we would welcome the opportunity to speak with you.

📌 Kitchen Manager - Hotel (Winnipeg)
🏢 JRoss Recruiters
📍 Winnipeg