EPCOT Japan Pavilion Sous Chef – Menu & Team Leader

MITSUKOSHI (U.S.A.), INC.; Orlando (FL); On-site; USD 53,000 - 58,000; Full time

Benefits offered by this job

Paid time off and holidays.

401k Plan available after worked hours

Job summary

Mitsukoshi USA seeks an experienced Sous Chef for the Japan Pavilion at EPCOT in Orlando, FL. You will develop or modify menu items with approval, ensure top food quality and presentation, and mentor kitchen staff to maintain high standards.

The role requires strong leadership, cost control, and adherence to HACCP guidelines in a fast-paced hospitality setting. This is a full-time, non-exempt position with competitive pay and benefits.

Qualifications

• Five years of experience in a restaurant business; or three years of experience in Cook Dept. at Mitsukoshi.
• Culinary certificate or diploma preferred.
• Bi-lingual in Japanese, preferred.
• Understanding of Japanese Cuisine, preferred.

Responsibilities

• Develop or modify menu items with approval of Culinary Control Budget.
• Adhere Company Direction of recipes, responsible for food quality and presentation, collaborates with Culinary Administration to develop the menu.
• Assess the kitchen staff for a daily shift, work-schedule as maximizing operation efficiency and decreasing labor cost.
• Approve employee's schedules, hours and timesheets for Cook I, II & III.
• Adhere to sanitation standards per HACCP program and WDWC.
• Ensure you provide instructions on food quality and cooking skills to Cook I, II and III, and provide regular feedback and coaching.
• Evaluation support for head chef regarding Cook I, II and III skills and compliance with rules.
• Jump in operation and prepare food items when service is behind or in shortages.
• Assist with Cook I, II & III lunch break rotation.
• Control food cost and labor cost, inventory coordination with Culinary Administration.
• Prepare inventory and organize kitchen and storage areas; ensure equipment is secure and functioning.
• Train and manage supervisor and workers of contract service when new menus are introduced.
• Define training needs and inform Culinary Administration.

Skills

Bi-lingual in Japanese

Education

High school

Culinary certificate or diploma

Job description

Mitsukoshi USA seeks an experienced Sous Chef for the Japan Pavilion at EPCOT in Orlando, FL. You will develop or modify menu items with approval, ensure top food quality and presentation, and mentor kitchen staff to maintain high standards.

The role requires strong leadership, cost control, and adherence to HACCP guidelines in a fast-paced hospitality setting. This is a full-time, non-exempt position with competitive pay and benefits.