Sous Chef at Japan Pavilion Epcot

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

• Location 8063 BEACON LAKE DR,STE 800,ORLANDO, FL, 32809-7246,United States
• Base Pay $53,000.00 - $58,000.00 / Year
• Job Category Culinary, Sous Chef, Japanese cuisine
• Industry Hospitality, Restaraunt, Epcot
• Employee Type Non-Exempt
• Required Degree High school
• Manage Others Yes

Contact information

• Phone [phone]

Employee Benefit

• Paid time off and holidays.
• 401k Plan available after worked eligible hours.

Essential Job Functions

• Job Location is at: Japan Pavilion in EPCOT.
• 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. (Collaborate with head chef on new menu creation)
• 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 the sanitation standards in the kitchen as required by WDWC, the Company and the HACCP Program, also execute to maintain accurate record-keeping which is required by the HACCP program.
• Adhere to the Company food handling, food preparation and cooking standards, and safety directives by Safety Officer and Facility Management.
• Ensure you provide instructions on food quality and cooking skills to Cook I, II and III, and provide them with regular feedback and coaching.
• Evaluation support for head chef regarding Cook I, II and III cooking skills, behavior, attitude and compliance with corporate rules.
• Jump in operation and prepare food menu items at cooking when it’s required as the service becomes behind and there is an emergency shortage of the number of cooks.
• Assist in other areas as needed by business. Assist with Cook I, II & III lunch break rotation.
• Pay careful attention and calculate the food cost (%), labor cost (%), and kitchen productivity, inventory; work with Culinary Administration to improve.
• Ensure preparation of inventory by aligning with Purchase and Culinary Administration to organize kitchen and food storage areas, all the equipment, tools and cooling units to be secured and functioning properly.
• At management request, train and manage a supervisor and workers of the contract service when a new menu item or new preparation method is introduced.
• Determine what information, skills, and/or training are needed and do the necessary training. Inform Culinary Administration of Training
• Build skill test with Manager of Culinary Administration and HR. Administer skill test for promotions for Cook Department.
• When the head chef is not available, ensure operations are up to par while communicating with the chef about any issues with workers, guests or equipment.
• Assist with Butchering Meat and Fish Cut as necessary.

Other Job Functions

• Estimate and schedules volume of food preparation for efficiency to meet with anticipated number of guests. Control excess and waste.
• Execute the opening/closing of the kitchen which include:
• Pre-shift meeting with production
• Take temperatures.
• Receive and check the quality of food deliveries.
• Take banquet and sushi orders and schedule with advanced employees.
• Review Invoice for sushi/banquet orders.
• Create and prepare Happy meal menu/ Employee meal menu.

Physical Effort :

• Must be able to lift 40 lbs.
• Standing
• Lifting
• Walking
• Reaching
• Able to smell and identify odor.

Working Conditions :

Requirements

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

Other Qualifications

• Able to multi-task with competing priorities and meet deadlines in a face pace environment.
• Able to work weekends and/or holidays as required.
• Able to communicate in English with supervisors, colleagues, and individuals inside and outside the company.
• Able to work effectively and relate well with others.
• Able to do basic arithmetic which includes subtraction, addition, division, multiplication and counting of items. The employee must also be able to analyze and solve simple problems.
• Able to read and comprehend written information.

Summary

Job Summary

Report to Executive Chef and assist and collaborate with Chef to ensure all Company’s culinary goals are met.

Mitsukoshi USA provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Mitsukoshi USA is an Equal Opportunity Employer – M/F/Veteran/Disability/Sexual Orientation/Gender Identity

Additional Information

• Have you ever applied for Mitsukoshi USA before? --- please answer ----
• Have you ever worked in Mitsukoshi USA Before? Please select answer
• Are you authorized to work in the USA --- please answer ----
• Do you need any visa sponsor now or in the future? --- please answer ----