Chef Manager

Holiday Inn; Winnipeg; On-site; CAD 55,000 - 65,000; Full time

Job summary

Holiday-Inn in Winnipeg, Canada is seeking a hands-on Chef Manager to lead both kitchen and restaurant operations. You will manage staff, control costs, and uphold high standards of food quality and service.

Ideal candidates have 3–5 years of culinary leadership in high-volume venues, strong organizational and communication skills, and a proven track record in safety compliance and cost management.

Qualifications

• Minimum 3-5 years of progressive culinary and leadership experience in a high-volume restaurant.
• Culinary training is an asset.
• Proven experience managing kitchen operations, staff, and inventory.
• Excellent organizational, communication, and interpersonal skills.
• Strong knowledge of food safety and sanitation standards.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Responsibilities

• Oversee daily kitchen operations, ensuring consistency and quality of food preparation and presentation.
• Oversee daily restaurant operations, ensuring high quality service that meets brand standards.
• Develop and implement standard operating procedures and best practices for kitchen and restaurant.
• Maintain cleanliness and compliance with food safety regulations.
• Conduct regular kitchen inspections for sanitation and equipment maintenance.
• Lead, schedule, train, and supervise kitchen and restaurant staff.
• Foster a positive, respectful, and productive work environment.
• Conduct performance evaluations, coaching, and development of team members.
• Ensure adherence to company policies, procedures, and service standards.
• Manage inventory, ordering, and receiving to maintain optimal stock and minimize waste.
• Monitor food and labor costs and align with budgeted targets.
• Work with suppliers to source quality ingredients at competitive pricing.
• Collaborate on menu development, seasonal updates, and special events.
• Ensure dishes are prepared according to recipes and specifications.
• Monitor guest feedback and collaborate with front-of-house to enhance dining experience.

Skills

Culinary leadership

Kitchen operations

Staff management

Inventory management

Food safety

Communication

Flexible hours

Job description

Salary Range: $55,000.00 To $65,000.00 Annually

We are seeking a dedicated and experienced Chef Manager to lead our kitchen and restaurant operations. This role is ideal for a hands-on leader with a strong culinary background who can ensure efficient day-to-day operations of the kitchen and restaurant while maintaining high standards of food quality, safety, and service. The Chef Manager will oversee all kitchen and front-of-house operations, manage and develop staff, monitor inventory and food costs, and ensure an exceptional dining experience for our guests.

Key Responsibilities:

• Oversee daily kitchen operations, ensuring consistency and quality of food preparation and presentation.
• Oversee daily restaurant operations, ensuring consistent, high quality service that exceeds all guest expectations and brand standards
• Develop and implement standard operating procedures and best practices for kitchen and restaurant.
• Maintain high standards of cleanliness and compliance with food safety regulations.
• Conduct regular kitchen inspections to ensure proper sanitation and equipment maintenance.
• Lead, schedule, train, and supervise kitchen and restaurant staff.
• Foster a positive, respectful, and productive work environment.
• Conduct performance evaluations, coaching, and ongoing development of team members.
• Ensure team adherence to company policies, procedures, and service standards.
• Manage inventory, ordering, and receiving to ensure optimal stock levels and minimize waste.
• Monitor food and labor costs, ensuring alignment with budgeted targets.
• Work with suppliers to source quality ingredients at competitive pricing.
• Collaborate on menu development, seasonal updates, and special event offerings.
• Ensure dishes are prepared according to recipes and specifications.
• Monitor guest feedback and collaborate with front-of-house team to enhance the dining experience.

Qualifications:

• Minimum 3-5 years of progressive culinary and leadership experience in a high-volume restaurant.
• Culinary training is an asset.
• Proven experience managing kitchen operations, staff, and inventory.
• Excellent organizational, communication, and interpersonal skills.
• Strong knowledge of food safety and sanitation standards.
• Ability to work flexible hours, including evenings, weekends, and holidays.