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.

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!

We are excited to be recruiting for an Evening Line Cook at The Wood Tavern.  

The Norwood Hotel has always been an innovative leader in the hotel industry. The Norwood Hotel has an interesting and diverse history dating back to the latter part of the 1800’s. The earliest records available indicate a photograph of the hotel in 1895. In 1937, the Hotel came under the ownership of the late Merle Sparrow and has been operated by the Sparrow family ever since. This longevity in ownership makes the Norwood the oldest operated family hotel in Manitoba and one, if not the oldest in all of Western Canada.

Job Summary:
Join the team at The Wood Tavern as a Line Cook and be part of a fast-paced, supportive kitchen dedicated to delivering memorable dining experiences. In this role, you’ll have a direct impact on the quality of every dish served, working alongside a passionate team that takes pride in consistency, presentation, and flavour.

If you thrive in a busy kitchen, enjoy hands-on cooking, and want to be part of a team that values quality and teamwork, we’d love to hear from you.

Duties:

·        Prepare and cook dishes to specification during busy dinner service, ensuring consistency, accuracy, and strong presentation under pressure.

·        Work efficiently on a high-volume line while maintaining attention to detail, timing, and food quality during peak service periods.

·        Communicate effectively with fellow line cooks, prep staff, and the expeditor to ensure orders are completed correctly and delivered on time.

·        Follow all food handling, sanitation, and safety procedures to maintain a clean, organized, and compliant work environment throughout the shift.

·        Prepare your station before service, restock as needed during shifts, and complete closing duties to ensure readiness for the next service.

What you bring to the table:

1.     At least 3 years of direct culinary experience in a fast-paced environment

2.     A positive and hardworking attitude

3.     Ability to effectively communicate with team members.

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

Join a fast-paced, team-focused kitchen where you’ll build your skills, earn additional income through tip-outs, and be part of a supportive, positive work environment.

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!

We are excited to be recruiting for a Sales & Events Manager at the Norwood Hotel.

The Norwood Hotel has always been an innovative leader in the hotel industry. The Norwood Hotel has an interesting and diverse history dating back to the latter part of the 1800’s. The earliest records available indicate a photograph of the hotel in 1895. In 1937, the Hotel came under the ownership of the late Merle Sparrow and has been operated by the Sparrow family ever since. This longevity in ownership makes the Norwood the oldest operated family hotel in Manitoba and one, if not the oldest in all of Western Canada

POSITION SUMMARY:
As an “A Player” on the Sales Team, the Sales & Events Manager is a key contributor responsible for driving both guest room and event revenue for the hotel. This role actively sells and secures business across all market segments, while also supporting the successful planning and execution of client events. From initial inquiry through to post-event follow-up, the Sales & Events Manager ensures a seamless and exceptional guest experience, while contributing to the overall growth and success of the hotel’s sales initiatives.

ESSENTIAL DUTIES AND RESPONSIBILITIES

·        Demonstrate a strong guest-first mindset, consistently delivering exceptional service and memorable experiences that drive repeat business and referrals.

·        Proven ability to actively sell and secure both guest room and event business.

·        Prepare accurate proposals, contracts, and event orders with strong attention to detail.

·        Respond to inquiries and convert event and group business in a timely and professional manner.

·        Conduct site tours, client meetings, and sales presentations to promote hotel offerings.

·        Coordinate event logistics including room setups, menus, audio/visual needs, and guest accommodations.

·        Act as the primary client contact throughout the planning process and on event day to ensure expectations are met or exceeded.

·        Collaborate with internal departments to ensure seamless execution of all events and group stays.

·        Proactively identify and pursue new sales opportunities through calls, visits, and networking.

·        Participate in hotel sales initiatives such as trade shows, client events, and marketing campaigns.

·        Maintain accurate records using hotel sales and CRM systems (e.g., Delphi, Maestro).

KEY COMPETENCIES AND QUALIFICATION:

·        At least 3 years of Hotel/Hospitality Sales Experience.

·        Proven ability to generate and close new business opportunities.

·        Strong prospecting and lead-generation skills.

·        Strong attention to detail and ability to manage multiple events.

·        Excellent verbal and written communication skills.

·        Ability to build and maintain strong client relationships.

·        Effective prioritization and time management skills.

·        Ability to work under pressure and meet deadlines.

·        The nature of event planning often requires working outside of typical hours, so adaptability is key.

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