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.

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