Lead kitchen and restaurant operations through culinary expertise, food safety, and hands-on staff leadership in a high-volume restaurant. Manage daily execution while maintaining food quality, service, and guest standards.
This Chef Manager oversees kitchen and front-of-house operations across daily service. The position manages staff, inventory, food costs, and operating procedures while supporting consistent food preparation and presentation. It also requires collaboration on menus, seasonal updates, and special events.
Key Responsibilities: Oversee daily kitchen and restaurant operations
Develop standard operating procedures and best practices
Schedule, train, supervise, and develop staff
Manage inventory, ordering, receiving, and food costs




Monitor guest feedback and improve dining experiences
Requirements: Three to five years of progressive culinary leadership experience
High-volume restaurant management experience
Proven kitchen, staff, and inventory management experience
Strong food safety and sanitation knowledge
Adaptable availability for evenings, weekends, and holidays
Apply culinary leadership, operational organization, and food safety knowledge as Chef Manager overseeing restaurant performance and guest service.

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📌 Restaurant Chef Manager Operations (Manitoba)
🏢 Holiday Inn
📍 Manitoba