Kitchen Manager - Hotel

JRoss Recruiters; Winnipeg; On-site; CAD 70,000 - 75,000; Full time

Benefits offered by this job

Benefits and growth opportunities

Temporary accommodation may be offered

Job summary

Our client, an established Winnipeg hotel, seeks an experienced Kitchen Manager to lead back-of-house operations across restaurant, breakfast, banquets, and events. You will build strong teams, establish clear expectations, and monitor systems for consistency and accountability.

The role combines day-to-day kitchen leadership with operational duties including staffing, purchasing, inventory, food and labor costs, and safety compliance, with opportunities for growth and a competitive base salary.

Qualifications

• Experience leading back-of-house in a high-volume operation.
• Ability to train, coach and develop culinary teams.
• Strong understanding of kitchen operations, sanitation, and quality control.
• Experience with inventory management, purchasing, and cost control.
• Comfortable balancing restaurant, breakfast, banquet, and event needs.
• Proficient with scheduling and basic Microsoft Office tools.

Responsibilities

• Provide visible, hands-on leadership across restaurant, breakfast, banquet, and events.
• Lead, coach, schedule, and develop culinary staff with accountability and teamwork.
• Set clear expectations and ensure training and support for staff.
• Oversee daily food prep and service, upholding quality and presentation standards.
• Improve kitchen systems, recipes, and controls for consistency and efficiency.
• Manage purchasing, receiving, inventory, and rotation while minimizing waste.
• Monitor food and labour costs to meet departmental financial goals.
• Ensure proper staffing to support all service areas.
• Collaborate with hotel leadership to anticipate needs and deliver consistent guest experiences.
• Contribute to menu development and recipe standardization.
• Maintain high standards of cleanliness, food safety, and compliance.

Skills

Kitchen leadership

Staff development

Cost control

Food safety

Cross-functional collaboration

Excel

Tools

POS systems

Inventory software

Microsoft Excel

Job description

Our client, an established full-service hotel in Winnipeg, is seeking an experienced Kitchen Manager to lead its back-of-house culinary operation. This is an opportunity for a hands-on leader who enjoys building strong teams, bringing structure to a busy kitchen, and creating an environment where people know what is expected and take pride in delivering consistently.

Working closely with hotel leadership, the Kitchen Manager will oversee a varied culinary operation that includes restaurant service, breakfast, banquets, conferences, and special events. The role combines day-to-day kitchen leadership with the operational side of the business, including staffing and scheduling, purchasing and inventory, food and labour costs, recipe standards, food safety, and quality control. Success will come from being visible with the team while also keeping a close eye on the systems and numbers behind the operation.

There is a genuine opportunity to make an impact. The successful candidate will have the ability to strengthen existing practices, introduce greater consistency and accountability, and develop a team that works well together across different areas of the business. This could be an excellent next step for an established Kitchen Manager or a strong Sous Chef who is ready for broader responsibility and the opportunity to lead their own kitchen.

The successful candidate will join an established hotel operation offering a $70,000 to $75,000 base salary plus annual bonus potential, benefits, and opportunities for continued professional growth.

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, communicating and collaborating regularly 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.