Job Summary The work nature of the position “Head Chef” is supervising the work quality of the culinary team in the fields of dish cooking, food materials preparation, and cooking equipment maintenance.
Shift Time Shift Range: 11:00 to 22:00 (may be short on certain holidays)
Job Location East Izakaya Restaurant (129 King Street, St. Catharines, ON, L2R 3H9)
Job Duties Directly report to the Executive Chef and cooperate 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 not limited to: Cook various dishes based upon high volume food orders;
Prepare food materials, such as raw meat, food garnishments, and eating utensils;
Add different sauce or ingredients to the dishes from the kitchen;
Open and/or close the work section on time;
Handle and store food materials based upon workplace sanitation/safety standards;
Help maintaining 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 not limited to: Make a shift schedule for the culinary team;
Execute probation period review of new culinary staff;
Execute the training of new culinary staff;
Manage the personnel information of culinary staff;
Make promotion or termination decisions;
Record and upload the routine management logs





Work with the General Manager to improve the workplace atmosphere by maintaining efficient teamwork and participate in the improvement of work section and working procedure.
Ensure the communication channel between the culinary team and other departments or teams are open and unimpeded.
Follow the policies in the Culinary Employee Regulation and the attached agreements.
Qualifications Have a passion and be an expert at Asian cuisine
3 -5 years of experience in culinary management
Must have experience in training and developing high volume of staffs
Must have experience in management and leading team
Be positive and able to work at a rapid pace and under pressure to provide excellent customer service
Excellent oral and written communication skills
Ability to react calmly and effectively in emergency situations
Must be proficient with computers
Be able to reach, bend, stoop and frequently lift up to 50Lbs
Be able to work in a standing position for long periods of time
Experience managing payroll, schedules, food cost, and budgets
Understanding of inventory control and cost control systems.
Extensive knowledge of Hygiene process and Food Safety and Quality Service controls
Must have current certificates in CPR & First Aid, WHMIS, and food handlers as well as keeping them updated as needed.
Employee Benefit Company Benefits: Live, Health, Dental, and Vision
15% Employee Cash Discount (included Family Members and Partner)
Paid Training Shifts
Outing Trip
Annual Parties
Paid vacation

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📌 Head Chef/Sous Chef (Ontario)
🏢 Wind Group
📍 Ontario