Executive Sous Chef

Morimoto Asia; Orlando (FL); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with company match

Annual performance bonus

Paid vacation days and holidays

Paid parental bonding leave

Tuition reimbursement

Friends-and-family discounts

Job summary

Morimoto Asia in Lake Buena Vista, Florida, seeks an Executive Sous Chef to lead high-volume kitchen operations with a focus on culinary excellence, food quality, and menu development. You will manage, inspire, and develop the kitchen team, collaborating with other departments to deliver an elevated guest experience.

Key responsibilities include overseeing daily supervision in the absence of the Executive Chef, maintaining recipe standards, controlling costs, mentoring staff, and ensuring a

Qualifications

• Minimum of 5 years culinary management experience in a quality, high-volume operation.
• Experience with Asian cuisine concept preferred.
• Proven ability to lead and mentor a diverse team.
• Strong knowledge of cost control, inventory, and menu development.
• Proficient in Word, Excel, and Outlook.
• Willingness to obtain ServSafe and related certifications.

Responsibilities

• Oversee daily supervision and production in the absence of the Executive Chef, ensuring recipe adherence and high-quality food preparation.
• Showcase culinary expertise and refined cooking technique, style, and taste.
• Hire, train, and mentor team members, creating a cohesive work environment.
• Oversee budget management, monitor food and labor costs, manage staffing levels, and ensure inventory control, ordering, and receiving processes.
• Collaborate with the Executive Chef and culinary team in menu design and recipe development.
• Maintain a safe, sanitary, and organized kitchen that complies with health regulations and company policies.

Skills

Culinary leadership

High-volume cooking

Menu development

Staff training

Cost control

Sanitation standards

Team motivation

Tools

Word

Excel

Outlook

Job description

The opportunity

Delaware North’s Patina Group is hiring an Executive Sous Chef to join our team at Morimoto Asia in Lake Buena Vista, Florida. As Executive Sous Chef, you will manage high-volume kitchen operations and ensure exceptional food quality, presentation, and menu development. This role requires a dynamic leader who can manage, inspire, and develop the kitchen team, collaborate with other departments, and maintain an organized, efficient, and sanitary workspace. If you’re committed to culinary excellence, creativity, and an elevated guest experience.

What we offer

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

What will you do?

• In the absence of the Executive Chef, they must oversee all of the daily supervision and production of all operations and events, ensuring adherence to recipe standards and high-quality food preparation
• Showcase culinary expertise and refined cooking technique, style, and taste
• Hire, train, and mentor team members, creating a cohesive work environment
• Oversee budget management, monitor food and labor costs, manage staffing levels, and ensure efficient inventory control, ordering, and receiving processes
• Collaborate with the Executive Chef and culinary team in menu design and recipe development
• Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies

More about you

• Minimum of 5 years of previous culinary management experience in a quality, high-volume food and beverage operation, preferably an Asian cuisine concept.
• Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team.
• Knowledge of best practices for monitoring food and labor costs, menu development, costing, ordering, inventory, and food safety and sanitation.
• Must have proficient computer skills, including Word, Excel, and Outlook.
• Ability to obtain ServSafe, Manager’s Food Safety Handler, and Training for Intervention Procedures certifications
• Capacity to work a flexible schedule to accommodate business levels

Shift details

Days
Evenings
Holidays
Weekends
Every weekend
10hr shift
Events

Source: Hospitality Online