Sous Chef – The Wood Tavern Competitive Salary ($42K–$45K) + Gratuities

Sous Chef – The Wood Tavern

Competitive Salary ($42K–$45K) + Gratuities | Leadership Role in a Busy, High-Volume Kitchen

At Sparrow Hotels, our core purpose is to create an environment for people and communities to flourish. We strive to be responsible to our guests, clients and staff through social responsibility, community investment, sustainability, design, and innovation.

At the heart of everything we do are our Core Values: Hospitality, Accountability, Respect, Teamwork, Leadership, Empowerment, and Innovation. These values aren’t just words to us — they guide how we work, how we treat each other, how we treat our guests, and how we grow together. If these values resonate with you and reflect who you are, we’d be thrilled to have you apply and join our team!

Are you a passionate, driven culinary professional ready to take the next step in your career? We’re excited to be recruiting for an experienced Sous Chef to support our Executive Chef and lead our dynamic kitchen team at the Norwood Hotel.

Located in the heart of St. Boniface, the Norwood Hotel is a beautiful property known for its warm hospitality and exceptional food & beverage experiences. Home to Pauline, a French-inspired brunch bistro, and The Wood Tavern, a cozy, wood-fired dining room and bar, the Norwood offers vibrant, locally loved dining that attracts both guests and the Winnipeg community. Our dynamic outlets create an energetic, team-focused environment where hospitality and culinary excellence come together.

Position Summary:

The Sous Chef is a vital part of the Culinary Department, working alongside the Executive Chef. This role is responsible for overseeing daily kitchen operations, supporting food preparation and execution, and ensuring consistency and excellence in every dish served. The Sous Chef supervises and mentor’s kitchen staff, helps drive menu innovation, and upholds the highest standards of quality, safety, and cleanliness. In collaboration with the Executive Chef, the Sous Chef plays a key role in delivering an exceptional experience for all our guests.

Duties:

• Lead, train, and support all kitchen staff to ensure high performance and teamwork.

• Communicate and enforce kitchen procedures, food preparation standards, equipment use, and safety protocols.

• Effectively oversee the line cooks to ensure precise, timely execution of dishes during high-volume service, maintaining quality and consistency under pressure.

• Help oversee Banquet food preparation and presentation, ensuring all functions exceed hotel standards, in collaboration with the Executive Chef and other Sous Chef.

• Represent the culinary team in weekly Food & Beverage and Catering meetings when the Executive Chef is unavailable.

• Maintain a professional demeanor while representing the hotel at all times.

• Monitor and maintain adequate stock levels to support hotel and F&B operations while maximizing revenue and guest satisfaction.

• Assist with monthly food inventory, entering invoices, cost control measures, product ordering, scheduling and menu and feature creation.

• Ensure a clean, organized kitchen environment, including oversight of daily cleaning and proper storage practices.

• Support the Executive Chef in achieving departmental goals and initiatives.

• Assist in staff recognition, coaching, and performance management efforts.

What you bring to the table:

• At least 2-3 years of Kitchen Supervisor/Sous Chef Experience, along with 3 Years of Direct Line Cook Experience in a fast-paced environment

• A positive and hardworking attitude, and the ability to manage stress during high demand times.

• Ability to effectively communicate with team members.

• The ability to stay focused in a high volume, fast paced industry and ensure accuracy and procedures are followed.

We are open to discussing salary expectations and will consider relevant skills and Culinary experience when determining overall compensation. This role offers a competitive base salary, plus gratuities, with compensation negotiable based on experience and qualifications.