Role Description – Kitchen Manager / Chef

The Kitchen Manager/Chef is a full-time, on-site leadership role based at Santa Lucia Pizza Corydon in Winnipeg, MB. This position is responsible for building, implementing, and maintaining systems that ensure the kitchen operates efficiently, consistently, and profitably every day. The successful candidate will lead all back-of-house operations, ensuring exceptional food quality, food safety, cleanliness, and team performance while achieving key business goals.

Key Responsibilities

Build and maintain operational systems that ensure consistency, efficiency, and accountability throughout the kitchen. Recruit, train, coach, and develop kitchen team members while fostering a positive, respectful, and high-performance culture. Create and manage staff schedules that align with sales volume while maintaining payroll targets. Monitor and control labour costs, ensuring payroll is managed efficiently without compromising service or quality. Manage inventory, purchasing, receiving, and food cost controls to minimize waste and maximize profitability. Ensure the kitchen remains clean, organized, fully stocked, and operational at all times. Maintain the highest standards of food quality, presentation, consistency, and portion control. Ensure all food safety, sanitation, and health regulations are consistently followed. Collaborate with the front-of-house leadership team to deliver an outstanding guest experience. Analyze operational performance and implement continuous improvements to increase efficiency and profitability. Assist with menu development, recipe implementation, and seasonal features when required.

Qualifications

Previous experience as a Kitchen Manager, Executive Chef, Sous Chef, or similar leadership role in a high-volume restaurant. Strong understanding of labour management, scheduling, payroll control, and food cost management. Demonstrated ability to build systems, improve processes, and lead operational excellence. Excellent leadership, coaching, and team development skills. Strong organizational and problem-solving abilities with attention to detail. Thorough knowledge of food safety regulations and kitchen sanitation standards. Experience with inventory management, ordering, and cost control. Ability to thrive in a fast-paced, high-volume environment. Food Safety Certification is required (or willingness to obtain). Culinary training is considered an asset. Availability to work evenings, weekends, and holidays as required.

Performance Bonus

This position includes a performance-based bonus program. Bonuses are earned when key operational targets are achieved, including: Meeting or exceeding monthly sales goals. Maintaining payroll within established labour targets. Achieving food cost objectives. Maintaining high customer satisfaction ratings and guest feedback. Consistently meeting operational, cleanliness, and food quality standards. This role is ideal for a leader who enjoys building strong teams, creating efficient systems, and taking ownership of restaurant performance. The successful candidate will have the opportunity to directly influence the success of one of Manitoba's most recognized and respected restaurant brands.