Job Summary
We are seeking a strong culinary leader to assist in the running and management of the kitchen at Glendale Golf & Country Club. This is a hands-on leadership role for an experienced cook, chef, or sous chef who is ready to take the next step in their career.
The positions works closely alongside the Executive Chef and kitchen team to ensure smooth operations across the restaurant, banquet facilities, patio, and on-course food service.
- Sous Chef will assist in overseeing all kitchen operations with a strong focus on events, banquets, restaurant service, systems, logistics, and large-format execution.
These are high effort, high reward roles. We work with varied, high-quality ingredients, operate at a fast pace during peak season, and no two days look the same. The right candidate will thrive in an environment that values creativity, collaboration, accountability, and continuous growth.
This role is ideal for strong cooks, chefs, or junior sous chefs with leadership potential who want meaningful responsibility, mentorship, and the opportunity to grow their management skillset in a respectful, engaging kitchen culture.
Key Responsibilities
- Lead and supervise kitchen staff, ensuring efficient workflow and high standards of food quality and professionalism
- Prepare, cook, and present food to established standards of quality, consistency, and presentation
- Maintain food safety, sanitation, and FoodSafe compliance at all times
- Manage inventory, ordering, waste reduction, and food cost control
- Train and mentor staff on technique, safety, organization, and service standards
- Maintain cleanliness, organization, and operational discipline throughout the kitchen
- Monitor portion control, plating consistency, and ticket flow during service
- Foster a positive, respectful, and accountable work environment
- Communicate clearly with leadership and front-of-house teams to support smooth service execution
- Oversight of banquet and event execution, including prep systems, timelines, and staffing flow
- Supporting operational systems, organization, and consistency across all kitchen outlets
- Assisting with menu development and broader culinary planning
- Coordinating logistics for large-format service and special events
- Supporting leadership coverage across the entire operation
- Acting as a key operational and strategic partner to the Executive Chef
Skills & Experience
- Proven experience in a professional kitchen environment, ideally at a Chef, Sous Chef, senior line cook, or equivalent leadership level
- Strong technical cooking ability and food handling knowledge
- Leadership experience or demonstrated leadership potential
- Excellent communication and team management skills
- Strong organizational skills and attention to detail in fast-paced environments
- Knowledge of food safety regulations and kitchen operations
- Ability to lead by example while maintaining high standards of quality and professionalism
- Passion for growth, learning, and continuous improvement
Restaurant management experience is considered an asset but is not strictly required for the right candidate.
Compensation
- $22–$24 per hour (seasonal salaried equivalent). Compensation will be determined based on experience.
Benefits & Perks
- Complimentary full golf membership, including access to golf rounds, club rentals, cart rentals, and club amenities
- Performance-based bonuses tied to tracked metrics and full season completion
- Tips paid bi-weekly
- Two complimentary staff meals per day, plus access to event leftovers when available
- On-site parking available and public transit access directly outside the gates
- Windows in the kitchen. Really big ones, which overlook the river and have a perfect view of the sunset.
Season & Term
These are seasonal positions:
- Executive Sous Chef: Approximately July 1 – December 15
As the business explores off-season growth opportunities, there may be opportunities to continue in a full-time or part-time capacity beyond the season based on business needs and performance. Ideal candidates are interested in returning for future seasons and growing into long-term roles.
A Note from the Kitchen
We’ve been working hard to turn this food program into something genuinely special, in the food we cook and the collaborative culture we’re building. We cook creatively, often trying new ideas, always cooking from the heart, and constantly pushing ourselves to improve.
Throughout the season, this role offers exposure to a wide range of cuisines, specialized ingredients, creative freedom, and a guest base that’s genuinely excited to experience what we’re creating next. If you’re driven, curious, and ready to grow as both a cook and a leader, this can be a deeply rewarding place to do that work.
Job Types: Full-time, Seasonal
Pay: $22.00-$24.00 per hour
Benefits:
- Discounted or free food
- On-site parking
- Store discount
Ability to commute/relocate:
- Winnipeg, MB R3K 1S4: reliably commute or plan to relocate before starting work (required)
Experience:
- Kitchen: 2 years (required)
Work Location: In person
