Manitoba Line cook/prep cook Jobs – 14 Openings This Week

Back of House - Supervisor, Culinary
Chop Steakhouse & Bar —Winnipeg, MB
- Part-time
- Inventory management
- Supervising experience
- Restaurant experience
- Dental care
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Back of House - Supervisor, Culinary
Chop Steakhouse & Bar —Winnipeg, MB
Red Seal Cook certification or culinary diploma. Ensure compliance with provincial health regulations, food safety standards, and workplace safety legislation.
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Line Cook/Prep Cook
Apple bee’s —Ajax, ON
Knowledge of cooking techniques and meal preparation processes enhances your effectiveness on the line. Familiarity with food handling practices and safety…
$17.60–$25.06 an hour
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2d
Line Cook/Prep Cook
Pur & Simple Burlington North —Burlington, ON
Understand FIFO, cooking temperatures, flipping and rotations, and food safety. Burlington, ON: reliably commute or plan to relocate before starting work (…
From $17.60 an hour
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Back of House - Supervisor, Culinary

Chop Steakhouse & Bar
Winnipeg, MB

Quick apply

Job details

Part-time

Benefits

Dental care

Skills

Red Seal
Inventory management
Food Handler Certification
Food Safety Certification
Supervising experience
Food safety
Restaurant experience
Communication skills

Full job description

Position Summary
The Closing Culinary Supervisor is responsible for overseeing all back-of-house operations during evening and closing shifts in a high-volume steakhouse. This role ensures food quality, kitchen efficiency, food safety compliance, staff supervision, and proper closing procedures. The successful candidate leads by example, maintains exceptional culinary standards, and ensures a smooth transition for the next business day.
Key Responsibilities
Leadership & Team Supervision

Supervise and support line cooks, prep cooks, dishwashers, and other kitchen staff during evening operations.
Delegate tasks and monitor staff performance to ensure productivity and efficiency.
Train, coach, and mentor team members on recipes, procedures, and food safety standards.
Assist in scheduling and staffing coverage as required.
Promote a positive, professional, and team-oriented work environment.

Food Preparation & Quality Control

Ensure all menu items are prepared according to steakhouse recipes, presentation standards, and portion specifications.
Monitor food quality, consistency, and timing throughout service.
Conduct final quality checks before dishes leave the kitchen.
Address and resolve food quality concerns promptly.

Operational Management

Coordinate kitchen activities during service to maintain smooth workflow.
Monitor inventory levels and communicate shortages or ordering needs to management.
Minimize food waste through proper storage, rotation, and portion control.
Ensure all equipment is operated safely and maintained properly.

Closing Procedures

Lead all kitchen closing duties and verify completion of nightly checklists.
Ensure proper storage, labeling, dating, and rotation of food products.
Verify kitchen cleanliness and sanitation standards are met before closing.
Secure kitchen areas, equipment, and inventory according to company procedures.
Complete daily reports and communicate relevant information to management.

Health & Safety Compliance

Ensure compliance with provincial health regulations, food safety standards, and workplace safety legislation.
Enforce safe food handling practices and sanitation procedures.
Conduct routine inspections to maintain a clean and organized kitchen environment.
Respond appropriately to workplace incidents and safety concerns.

Qualifications

Minimum 2–3 years of supervisory experience in a restaurant, steakhouse, or high-volume kitchen environment.
Strong knowledge of steak preparation, grilling techniques, and kitchen operations.
Food Safety Certification (provincially recognized) required.
Strong leadership, communication, and problem-solving skills.
Ability to work efficiently under pressure in a fast-paced environment.
Flexible availability, including evenings, weekends, and holidays.
Ability to stand for extended periods and lift up to 25 kg (55 lbs).

Preferred Qualifications

Red Seal Cook certification or culinary diploma.
Experience with inventory management and cost control.
Knowledge of Canadian food safety regulations and labour standards.

Compensation & Benefits

Competitive hourly wage or salary based on experience.
Employee meal program.
Opportunities for advancement and professional development.
Health and dental benefits (where applicable).
Employee discounts and team recognition programs.

Key Competencies

Leadership and team development
Time management and organization
Attention to detail
Food quality assurance
Conflict resolution
Decision-making under pressure
Commitment to safety and sanitation

This position plays a critical role in ensuring the steakhouse delivers an exceptional guest experience while maintaining the highest culinary, operational, and safety standards during evening and closing operations.

Quick apply

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Back of House - Supervisor, Culinary

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