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Our mission is to present Asian hospitality and culture to North America through our amazing cuisine, philosophy and cultural colours. We want to be a bridge that links North American and Oriental cultures
CORE VALUES
At Wind Group Inc. we pride ourselves on our food quality, customer service and teamwork.We want our employees to be passionate about what they do. This includes not only a passion for food, but also for guests, colleagues, and the community. We want to grow our employees’ passion for their daily tasks and insist that each employee not only provides excellent service but is also a sincere and enthusiastic representative of our Oriental cuisine and guest experience.
POSITION
Head Chef
Job Summary:
You are detail-oriented, passionate about the overall culinary experience and desire to coach and develop the team. You will lead and participate in the daily work of the culinary team and assist the General Manager to fulfill the Management tasks of the restaurant.
Our ideal candidate must have experience in a fast-paced environment while maintaining food quality.
Responsibilities and Duties:
Directly report to the Executive Chef and cooperates with other culinary staff in the restaurant.
- Lead and participate in the daily work of the culinary team and assist General Manager to fulfill the management tasks of the restaurant.
- Execute the routine culinary tasks which include, but are not limited to:
- Open and/or close the work section on time
- Handle and store food materials based upon workplace sanitation/safety standards
- Help maintain the tools and equipment used in the workplace
- Participate in the workplace cleaning and staff meetings
- Fulfill personnel management of culinary team which includes, but is not limited to:
- Create shift schedules for the culinary team
- Execute probation period review of new culinary staff
- Execute training of new culinary staff
- Manage personnel information of culinary staff
- Make promotion or termination decisions
- Record and upload routine management logs
- Work with the General Manager to improve the workplace atmosphere by maintaining efficient teamwork and participating in the improvement of work section and working procedures.
- Ensure the communication channel between the culinary team and other departments or teams is open and unimpeded.
- Follow the policies in the Culinary Employee Regulation and the attached agreements.
- Enforce the company’s policies in consideration of the Employment Standards Act (ESA), Ontario Human Rights Code (OHRC), Workplace Safety and Insurance Act (WSIA), Occupational Health and Safety Act (OHSA) and Health Protection and Promotion Act (HPPA) in the workplace.
- Complete special departmental projects and miscellaneous assignments if required and implement other duties that may arise from time to time and may be assigned by the Executive Chef.
Term:
full-time, permanent, 35 hours per week
Salary
CDN$ 16.5 per hour
Duties
• Design, manage and update weekly schedules to ensure proper staffing for all shifts; • Screen and interview applicants for various restaurant positions; Host and coordinate trainings for new and current employees; • Monitor and update procedures to ensure staff members are compliant with policies and regulations, and all work is carried out in an efficient, hygienic, and safe manner; • Order, receive and monitor food, beverages, condiments, utensils, and supplies to ensure all items are sufficient; • Maintain and file operational records of menu updates, maintenance records, food and freezer temperatures, food and supply usage, and sales report; • Identity, coordinate and follow-up on tasks to ensure restaurant’s quality of service and food, cleanliness, equipment maintenance and safety standards are always met; • Assis kitchen chefs in designing and updating menus.
Requirement
• Post-secondary education from a college or university • 1 year of related experience in a restaurant set-up
Term:
full-time, permanent, 35 hours per week
Salary
CDN$ 16.5 per hour
Duties
• Design, manage and update weekly schedules to ensure proper staffing for all shifts; • Screen and interview applicants for various restaurant positions; Host and coordinate trainings for new and current employees; • Monitor and update procedures to ensure staff members are compliant with policies and regulations, and all work is carried out in an efficient, hygienic, and safe manner; • Order, receive and monitor food, beverages, condiments, utensils, and supplies to ensure all items are sufficient; • Maintain and file operational records of menu updates, maintenance records, food and freezer temperatures, food and supply usage, and sales report; • Identity, coordinate and follow-up on tasks to ensure restaurant’s quality of service and food, cleanliness, equipment maintenance and safety standards are always met; • Assis kitchen chefs in designing and updating menus.
Requirement
• Post-secondary education from a college or university • 1 year of related experience in a restaurant set-up
