Sous Chef

Orlando, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $53,000.00 - $58,000.00

Work Schedule

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Paid Time Off

Holidays

401k plan

Job Description

Mitsukoshi USA is a renowned establishment specializing in authentic Japanese cuisine, located within the Japan Pavilion at EPCOT. This vibrant and culturally rich setting offers guests a unique dining experience that reflects the traditional flavors and culinary artistry of Japan. Mitsukoshi USA is committed to delivering top-quality food and exceptional service, creating an immersive atmosphere that appeals to both locals and tourists alike. The company fosters a work environment characterized by diversity, inclusion, and equal opportunity. It strictly prohibits any discrimination or harassment based on race, color, religion, age, sex, national origin, disability status, genetics, veteran status, sexual orientation, gender... Show More

Job Requirements

Must be able to lift 40 lbs
Sitting
Standing
Lifting
Walking
Seeing
Reaching
Able to smell and identify odor
Moderate noise
Restaurant environment

Job Qualifications

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

Job Duties

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 and 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 and 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

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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