head chef

Leopold's Tavern; Winnipeg; On-site; CAD 70,000 - 100,000; Full time

Job summary

Leopold's Tavern in Winnipeg, MB is seeking a highly motivated Head Chef to lead our kitchen and drive exceptional dining experiences. You will inspire and manage a growing BOH team, uphold safety standards, and take ownership of daily operations.

This role offers the chance to shape menu execution, optimize kitchen workflow, and mentor future leaders while delivering consistent quality across all shifts. If you are passionate about food, capable of working under pressure, and ready to elevate

Responsibilities

• Lead daily kitchen operations under the direction of the Regional Chef
• Uphold the highest standards of food safety
• Determine stock needs, interact with vendors, and monitor sales and inventory management
• Manage, recruit, and oversee training of all BOH employees
• Maintain and monitor employees' shift schedules and job performance
• Supervise and communicate promotions and train and educate staff on all promotions

Job description

Head Chef

Leopold's Tavern, Winnipeg, MB

We?re looking for a highly motivated, experienced *Head Chef* to lead our team. This role is all about inspiring and guiding our kitchen crew while upholding the highest standards of food quality, safety, and efficiency, and fostering our one dream one team mentality. You?ll bring strong leadership, proven industry experience, and a passion for creating exceptional food experiences that our guests love. Ready to lead a team, run a kitchen, and take real ownership of your business? This isn?t just a management role - it?s your opportunity to build, lead, and grow a high-performing kitchen while developing the skills to take your career to the next level. At Leo?s, you?re not just managing - you?re driving performance, building culture, and developing future leaders. You?ll have a direct impact on the success of your team, your kitchen, and your location.

What you?ll Be Doing

Specific Responsibilities, including but not limited to:

• Manage daily operations under the direction of the Regional Chef, including all back-of-house areas
• Maintain the highest standard of food safety
• Determine stock needs, interact with vendors, and monitor sales and inventory management
• Manage, recruit, and oversee training of all BOH employees
• Maintain and monitor employees' shift schedules and job performance
• Supervise and communicate promotions and train and educate staff on all promotions