Sous Chef

Morimoto Asia; Orlando (FL); On-site; USD 56,900 - 76,800; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with up to 4% company match

Annual performance bonus based on role

Paid vacation days and holidays

Paid parental bonding leave

Tuition and/or professional certifica\

Generous friends-and-family discounts

Job summary

Morimoto Asia in Lake Buena Vista, Florida, seeks a Sous Chef to support the Executive Chef in managing daily kitchen operations, ensuring exceptional food quality, consistency, and presentation. This role leads the culinary team in a fast-paced, upscale dining environment, driving training and development of staff.

The ideal candidate has Asian cuisine experience in a high-volume setting, strong leadership, and passion for coaching.

Qualifications

• Minimum of 3 years in culinary leadership in a large production kitchen.
• Proven ability to lead and motivate a diverse kitchen team.
• Experience with high-volume cooking, presentation, and recipe adherence.
• Knowledge of food safety, sanitation, and cost-control practices.
• Ability to obtain ServSafe and related certifications.

Responsibilities

• Supervise and lead the culinary team to ensure production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation.
• Assist in hiring, training, and mentoring staff to build a cohesive work environment.
• Support food and labor cost management, scheduling, inventory control, and purchasing processes.
• Collaborate with the Executive Chef on menu design and recipe development with costing insight.
• Maintain a safe, sanitary kitchen compliant with health regulations and company policies.

Skills

Culinary leadership

High-volume kitchen experience

Costing and inventory management

ServSafe / Food Safety Handler

Food presentation and recipe adherence

Team coaching and motivation

Tools

Word

Excel

Job description

The opportunity

Delaware North’s Patina Group is hiring a Sous Chef to join our team at Morimoto Asia, a high-volume, world-renowned dining destination in Lake Buena Vista, Florida. The ideal candidate will have Asian cuisine experience in a high-volume kitchen environment.

As a Sous Chef, you will support the Executive Chef in managing daily kitchen operations while ensuring exceptional food quality, consistency, and presentation. This role involves leading and motivating the culinary team, maintaining high standards of food execution and cleanliness, and ensuring strict adherence to food safety and sanitation standards. You will also assist with training, coaching, and developing kitchen staff in a fast-paced, upscale dining environment.

If you are a driven culinary professional with strong leadership abilities, excellent culinary skills, and a passion for Asian cuisine, we encourage you to apply and help inspire and develop our team at Morimoto Asia.

Pay

Minimum – Anticipated Maximum Base Salary: $56,900 – $76,800 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/.

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?

• Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high‑quality food preparation
• Assist in hiring, training, and mentoring team members, while creating a cohesive work environment
• Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes
• Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes
• Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies

More about you

• Minimum of 3 years of culinary experience with previous management responsibilities in a large production kitchen or high-volume food and beverage operation
• 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 cost, menu development, costing, ordering, inventory, and food safety and sanitation
• Proficient computer skills, including Word and Excel
• Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications
• Capacity to work a flexible schedule to accommodate business levels

Shift details

Days
Evenings
Split shift
Holidays
Weekends