Kitchen Manager - Hotel

JRoss Recruiters; Winnipeg; On-site; CAD 65,000 - 85,000; Full time

Benefits offered by this job

Health benefits

Paid time off

Employee meals

Hotel discounts

Relocation assistance

Job summary

JRoss Recruiters is seeking a hands-on culinary leader to oversee back-of-house operations across restaurant, breakfast, banquet, and events in Winnipeg. You will lead, coach, and develop the culinary team, ensuring accountability, teamwork, and consistent execution while maintaining high standards of quality and safety.

Collaborate with hotel leadership to anticipate needs, manage costs, and drive guest satisfaction through menu development, training, and structured processes across all service

Qualifications

• Previous culinary leadership experience in a high-volume setting.
• Ability to lead, train, coach, and hold a culinary team accountable.
• Strong understanding of kitchen operations, sanitation, and QC.
• Experience with inventory, purchasing, food costing, and waste control.
• Comfort with balancing restaurant, breakfast, banquet and event needs.
• Excellent organization and prioritization in a busy kitchen.
• Collaborative leadership and effective communication with teams and hotel leadership.
• Proficiency with scheduling, POS, inventory, and Excel.
• Food safety certification or ability to obtain it.
• Flexibility for evenings, weekends, and holidays.

Responsibilities

• Provide visible leadership for day-to-day back-of-house operations across restaurant, breakfast, banquet, and events.
• Lead, coach, schedule, and develop culinary team with accountability and teamwork.
• Establish expectations and ensure training and support for success.
• Oversee daily food preparation and service with consistent quality and presentation.
• Strengthen kitchen systems, pars, prep processes, and controls for efficiency.
• Manage purchasing, inventory, and waste to minimize costs.
• Monitor food and labor costs, and other controllable expenses.
• Ensure kitchen staffing supports restaurant, breakfast, banquets, conferences, and events.
• Collaborate with hotel leadership to meet operational needs and guest experience.
• Support menu development, standards, and quality improvements.
• Maintain high sanitation, cleanliness, and safety compliance.

Skills

Culinary leadership

Train and coach

Team collaboration

Communication

Organizational skills

Cost control

Scheduling

Excel

Tools

POS

Inventory software

Microsoft Office

Job description

Provide visible, hands on leadership for all day to day back of house operations across the hotel's restaurant, breakfast, banquet, and event business.

Lead, coach, schedule, and develop the culinary team, creating a respectful kitchen culture built around accountability, communication, teamwork, and consistent execution.

Establish clear expectations for the team and ensure employees have the training, direction, and support required to perform successfully.

Oversee daily food preparation and service, ensuring consistent standards for quality, taste, presentation, portioning, and execution.

Strengthen kitchen systems, operating procedures, recipe standards, pars, prep processes, and other controls that support consistency and efficiency.

Manage purchasing, ordering, receiving, inventory, and product rotation while maintaining appropriate stock levels and minimizing waste.

Monitor and manage food costs, labour costs, scheduling, and other controllable expenses in support of departmental financial objectives.

Ensure the kitchen is appropriately staffed and organized to support restaurant service, breakfast operations, banquets, conferences, and special events.

Work collaboratively with hotel leadership and other department heads to anticipate operational needs, resolve challenges, and provide a consistent guest experience.

Support menu development, specials, recipe standardization, and opportunities to improve quality and operational execution.

Maintain high standards of cleanliness, organization, food safety, workplace safety, and compliance with applicable health and sanitation requirements.

Remain visible and engaged during service, stepping into the operation when required while continuing to provide leadership and direction to the broader team.

Requirements

Previous culinary leadership experience as a Kitchen Manager, Sous Chef, Senior Sous Chef, Kitchen Supervisor, or similar position within a busy restaurant, hotel, conference, banquet, or other high volume food service environment.

Demonstrated ability to lead, train, coach, and hold a culinary team accountable while maintaining a positive and respectful working environment.

Strong understanding of day to day kitchen operations, including prep, production, service execution, sanitation, and quality control.

Experience with inventory management, ordering, purchasing, food costing, waste control, labour planning, and scheduling.

Comfortable working across multiple areas of food service and balancing restaurant operations with breakfast, banquet, and event requirements.

Strong organizational skills with the ability to introduce structure, maintain standards, and manage competing priorities in a busy kitchen environment.

A collaborative leadership style and the ability to communicate effectively with culinary employees, front of house teams, and hotel leadership.

Comfortable using scheduling, point of sale, inventory, and basic Microsoft Office applications, including Excel.

Food safety certification or the ability to obtain the required certification.

Flexibility to work a hospitality schedule that includes evenings, weekends, and holidays as required.

An experienced Sous Chef who has developed strong operational and leadership skills and is ready to take the next step into full kitchen management will be considered.

Corporate Culture

Comprehensive health and benefits program.

Paid time off, employee meals, and hotel discounts.

Temporary accommodation may be available to support candidates relocating to Winnipeg.

Join a well-established full service hotel and work as part of a collaborative property leadership team.

Lead a varied culinary operation encompassing restaurant service, breakfast, banquets, conferences, and special events.

Work closely with restaurant and hotel leadership, with regular communication and collaboration across departments.

Opportunity to bring new ideas, strengthen kitchen practices, and have a visible impact on both the culinary team and overall guest experience.

A working environment that values consistency, accountability, teamwork, and leaders who are present and involved in the day to day operation.

Opportunity to develop and mentor members of the culinary team while strengthening processes and standards within the kitchen.

Professional growth and career development opportunities within an established hospitality environment.

If you are a hands-on culinary leader who enjoys developing people, creating structure, and building a kitchen operation where consistency and accountability matter, we would welcome the opportunity to speak with you.