Kitchen Manager - Hotel

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.