Technology Culinary jobs

POSITION TYPE: Full- time Salary

LOCATION: Winnipeg

POSITION OVERVIEW

Reporting to the Managing Partner, the Executive Chef is responsible for the overall leadership, performance, and profitability of the kitchen. This role oversees all culinary operations, including team development, menu execution and innovation, cost control, and food quality standards. The Executive Chef plays a critical role in building high-performing teams, driving operational excellence, and delivering a best-in-class guest experience.

JOB DUTIES & RESPONSIBILITIES

• Lead food menu creation, innovation, and implementation in alignment with GRETA standards
• Uphold a positive culture by cultivating relationships, leading by example, and mentoring your team members
• Train and coach staff in all kitchen positions and systems
• Maintain excellent food execution aligning with company standards
• Ensure that food quality and standards are being met
• Ensure kitchen operations comply with all provincial health and safety regulations.Conduct regular kitchen inspections and enforce sanitation and hygiene standards.Lead or participate in food safety audits and ensure corrective actions are implemented to maintain safety compliance
• Oversee inventory management - track and report key metrics (food cost %, waste %, labour %, etc).
• Establish and maintain strong relationships with internal and external stakeholders
• Monitor daily food preparation and production, control food waste, portioning, and yield management to optimize profitability.
• Collaborate with the Director of Food & Beverage on menu costing and seasonal changes.
• Develop and manage staff schedules to align with labour targets and allotted budgets
• Develop and mentor Sous Chefs and supervisors, building a strong internal leadership pipeline
• Lead performance management processes including reviews, disciplinary action, and development planning
• Own and manage kitchen P&L, including food cost, labour cost, and controllable expenses to meet or exceed budget targets
• Develop and execute action plans to improve profitability and operational efficiency
• Lead recruitment, hiring, and onboarding of kitchen team members in partnership with HR
• Ensure staffing levels align with business needs and seasonal fluctuations
• Champion food quality as a core component of the guest experience, responding to feedback and continuously improving offerings
• Collaborate with Operations, Marketing, and HR teams to support brand initiatives, promotions, staffing strategies, and training programs
• Ensure consistency of food quality, presentation, and execution across all shifts in alignment with brand standards
• Develop, implement, and continuously improve kitchen systems, processes, and standards to ensure consistency across locations
• Support menu rollouts, and operational scaling initiatives
• Build and manage relationships with suppliers, ensuring product quality, consistency, and cost effectiveness
• Ensure compliance with employment standards, scheduling regulations, and workplace safety policies
• Ability to work evenings, weekends, and late nights in a high-volume hospitality environment
• Flexibility to support peak periods, events, and business demands

SKILLS & QUALIFICATIONS

• Excellent interpersonal skills with a demonstrated ability to perform well independently as well as on a team
• Strong written and verbal communication skills
• Ability to work neatly, efficiently, and safely in a fast-paced environment and manage competing priorities while maintaining quality.
• Strong attention to detail
• Excellent time management skills
• Strong critical and analytical thinking
• Professionalism and strong work ethic
• Customer focus driven
• Adaptability and resilience in dynamic, high-volume environments.
• Commitment to sustainability and local sourcing where possible.
• Accountable and dependable
• Minimum 4 years of experience as a Chef
• Knowledge of the standards and regulations for food preparation for health and safety compliance
• Deep knowledge of contemporary culinary trends, plating techniques, and ingredient sourcing.
• Proficiency in kitchen technology systems (e.g., inventory management software, scheduling tools).
• Red Seal certification is considered an asset
• Food Safety Certification
• WHMIS Certification
• Occupational Health & Safety certification is an asset.

AVAILABILITY REQUIREMENTS

• Ability to work evenings, weekends, and late nights in a high-volume hospitality environment
• Flexibility to support peak periods, events, and business demands

COMPENSATION

• Total compensation ranging from $60,000 - $75,000, inclusive of gratuities and performance-based bonus opportunities (base salary dependent on experience)
• Salary reviewed annually
• Monthly cell-phone allowance
• 2-3 weeks paid vacation (depending on experience)
• Relocation allowance negotiable
• Duty meals

BENEFITS & PERKS

• Personalized professional development, including bi-annual menu collaboration
• Research and development opportunities
• Annual Retreat
• Exclusive industry-leading discounts accessible at all GRETA and Hudsons Canada’s Pub locations, ensuring your perks extend beyond the workplace
• Referral Program
• Annual GRETA Merch Allowance
• Opportunities to grow into leadership roles available for high performers
• Goodlife Membership Corporate Rate
• The opportunity to be a part of a one-of-a-kind concept

A cover letter is not required but is highly encouraged. Only candidates selected for an interview will be contacted.

Job Types: Full-time, Permanent

Pay: $60,000.00-$75,000.00 per year

Benefits:

• Casual dress
• Company events
• Dental care
• Discounted or free food
• Life insurance
• Paid time off
• Relocation assistance
• Store discount
• Vision care
• Wellness program

Experience:

• Chef: 4 years (required)

Licence/Certification:

• Red Seal (preferred)
• WHMIS Certification (preferred)
• Food Safety Certification (preferred)
• Occupational Health and Safety Certification (preferred)

Work Location: In person