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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
Jr. Sous Chef
Job Summary:
You are detailed oriented, passionate about the overall culinary experience and have the desire to coach and develop the team. You will lead and participate in the daily work of the culinary team and assist the Head Chef to fulfill 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 Head Chef and cooperate with other departments in the restaurant.
- Assist Head Chef and Sous Chef in engaging and participating in the daily work of the culinary team, also fulfilling management tasks of the culinary team.
- Execute culinary tasks which include, but are not limited to:
- Supervise all activities of line cooks, prep cooks, and dishwashers
- Demonstrate new cooking techniques and new equipment to cooks
- Coach, develop, and provide feedback to increase staff’s skills and self-directed leadership
- Study the profitability and popularity of menu items
- Handle opening and closing tasks in the kitchen on time
- Evaluate, prepare, purchase, and efficiently track inventory levels and storage
- Help maintain tools and equipment used in the workplace
- Participate in the workplace cleaning and staff meetings
- Observe and audit the restaurant operation based on the key areas of focus: Front of the House, Back of the House, Safety, Security, Employee Relations, and Food Safety.
- Work with the Head Chef to improve the workplace atmosphere by maintaining efficient teamwork and participating in the improvement of the work section and working procedure.
- Ensure the communication channel between the culinary team and other departments or teams is open and unimpeded.
- Enforce the company’s policies in consideration of the 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 as may arise from time to time and as may be assigned by the Head 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
