Job Description

Job Summary

We are seeking two strong culinary leaders to assist in the running and management of the kitchen at Glendale Golf & Country Club. These are hands-on leadership roles for experienced cooks, chefs, and sous chefs who are ready to take the next step in their careers.

The two positions work closely together and alongside the Executive Chef to ensure smooth operations across the restaurant, banquet facilities, patio, and on-course food service.

Chef de Cuisine

will be primarily responsible for the day-to-day execution and leadership of our restaurant operation during the golf season, running it with the mindset of a standalone restaurant.

Executive Sous Chef

will assist in overseeing all kitchen operations with a strong focus on banquets, events, 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 candidates will thrive in an environment that values creativity, collaboration, accountability, and continuous growth.

These roles are 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.

Both positions are part of a collaborative culinary leadership team consisting of the Executive Chef, Executive Sous Chef, Chef de Cuisine, and Pastry Chef.

Key Responsibilities (Both Roles)

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

Role Focus - Chef de Cuisine

Ownership of daily restaurant operations and service execution Leadership of line cooks and restaurant prep teams Development and execution of weekly and daily features using available product Collaboration on seasonal menu development alongside the Executive Chef Driving consistency, flow, and quality during service Acting as the primary operational leader for the restaurant kitchen

Role Focus - Executive Sous Chef

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-track 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

Chef de Cuisine:

$19-21 per hour (seasonal salaried equivalent)

Executive Sous Chef:

$21-$23 per hour (seasonal salaried equivalent)
Final compensation will be determined based on experience. The lower ranges would be for candidates with negligible leadership experience, the higher number is the ideal budget for the role (which the ideal candidate would receive).

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:

Chef de Cuisine:

Approximately April 1 - October 31

Executive Sous Chef:

Approximately April 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 or growing into longer-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
Contract length: 9 months

Pay: $19.00-$23.00 per hour

Expected hours: 40 per week

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: 3 years (required)
Work Location: In person