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 operationsDevelop standard operating procedures and best practicesSchedule, train, supervise, and develop staffManage inventory, ordering, receiving, and food costsMonitor guest feedback and improve dining experiencesRequirements:Three to five years of progressive culinary leadership experienceHigh-volume restaurant management experienceProven kitchen, staff, and inventory management experienceStrong food safety and sanitation knowledgeFlexible availability for evenings, weekends, and holidaysApply 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