Sous Chef at Japan Pavilion

Location: 8063 BEACON LAKE DR, STE 800, ORLANDO, FL 32809-7246, United States Base Pay: $53,000.00 - $58,000.00 per year Job Category: Culinary, Sous Chef, Japanese cuisine Industry: Hospitality, Restaurant, EPCOT Employee Type: Non-Exempt Required Degree: High school Manage Others: Yes Job Summary Report to the Executive Chef and assist and collaborate with the Chef to ensure all company culinary goals are met. Essential Job Functions Work at the Japan Pavilion in EPCOT. Develop or modify menu items with approval from Culinary Control Budget. Adhere to company direction of recipes and be responsible for food quality and presentation; collaborate with Culinary Administration to develop the menu. Assess the kitchen staff for daily shifts, work schedules, and maximize operational efficiency while decreasing labor cost. Approve employees’ schedules, hours, and timesheets for Cook I, II & III. Maintain sanitation standards in the kitchen as required by WDWC, the company, and the HACCP Program, including accurate record‑keeping. Follow company food handling, preparation, and cooking standards and safety directives from Safety Officer and Facility Management. Provide instructions on food quality and cooking skills to Cook I, II and III, and offer regular feedback and coaching. Support the head chef regarding Cook I, II and III cooking skills, behavior, attitude, and compliance with corporate rules. Jump into operation and prepare food menu items at cooking when needed due to service backlog or cook shortages. Assist in other areas as needed by the business, including Cook I, II & III lunch break rotation. Track food cost, labor cost, kitchen productivity, and inventory; work with Culinary Administration to improve metrics. Prepare inventory in coordination with Purchase and Culinary Administration to organize kitchen and food storage areas, ensuring all equipment, tools, and cooling units are secured and functioning properly. At management request, train and supervise contract service staff when a new menu item or preparation method is introduced. Identify training needs and conduct necessary training; inform Culinary Administration of training outcomes. Build skill tests with the Manager of Culinary Administration and HR; administer skill tests for promotions within the Cook Department. When the head chef is unavailable, maintain operations and communicate issues with workers, guests, or equipment to the chef. Assist with butchering meat and fish cuts as necessary. Other Job Functions Estimate and schedule volume of food preparation for efficiency to meet anticipated guest numbers; control excess and waste. Execute opening and closing of the kitchen, including: pre‑shift meetings, taking temperatures, receiving and checking quality of food deliveries, taking banquet and sushi orders, scheduling with advanced employees, reviewing sushi/banquet invoices, and creating and preparing Happy Meal and Employee Meal menus. Physical Effort Must be able to lift 40 lbs. Standing, lifting, walking, reaching, and smelling/identifying odor required. Working Conditions Able to work weekends and/or holidays as required. Able to communicate in English with supervisors, colleagues, and external individuals. Able to do basic arithmetic (subtraction, addition, division, multiplication, counting) and analyze and solve simple problems. Able to read and comprehend written information. Qualifications Five years of experience in a restaurant business; or Three years of experience in the Cook Department at Mitsukoshi. Culinary certificate or diploma preferred. Bi‑lingual in Japanese preferred. Understanding of Japanese cuisine preferred. Employee Benefits Paid time off and holidays. 401(k) plan available after eligible hours worked. Equal Employment Opportunity 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. #J-18808-Ljbffr Mt. Washington Pediatric Hospital