Sous Chef

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 identity, or any other protected characteristic in accordance with federal, state, and local laws. As an equal opportunity employer, Mitsukoshi USA encourages applicants from all backgrounds to join their dedicated team.

The role available at Mitsukoshi USA is for a seasoned culinary professional who will report directly to the Executive Chef and assist in overseeing kitchen operations to meet the high standards of the company. This position involves collaborating closely with the head chef to develop or modify menu items, ensuring all culinary creations align with the company’s nutritional, quality, and presentation guidelines. Responsibilities include managing kitchen staff schedules with attention to maximizing operational efficiency and controlling labor costs. This role demands strict adherence to sanitation standards as set by Walt Disney World Company (WDWC), HACCP (Hazard Analysis Critical Control Point) protocols, and company safety regulations to maintain a safe and hygienic kitchen environment. The ideal candidate will possess strong leadership skills to coach, mentor, and evaluate cooks at various levels, providing constructive feedback and driving continuous improvement. Adaptability is key, as the incumbent must be prepared to step into kitchen operations to handle peak service demands or emergencies.

Accountability in controlling food costs, labor costs, and kitchen productivity is paramount, working alongside Culinary Administration to enhance these metrics. The role also entails inventory management, ensuring that storage areas and equipment function efficiently and are well maintained. The candidate will be responsible for training new methods and menu items to contracted service staff, coordinating skill assessments for promotions within the cook department, and maintaining clear communication with culinary leaders, especially during the absence of the head chef. Physical demands include the ability to lift up to 40 pounds and perform tasks that require standing, walking, seeing, reaching, and identifying odors within a moderate noise restaurant environment. Qualifications include a minimum of five years of experience in the restaurant industry or three years within the Mitsukoshi Cook Department, with a culinary certificate or diploma preferred. Bilingual skills in Japanese and a strong understanding of Japanese cuisine are also advantageous. This full-time position offers competitive benefits such as medical, dental, and vision insurance, paid time off, holidays, and a 401k plan after meeting eligibility requirements. This role is an excellent opportunity for culinary professionals passionate about Japanese cuisine and committed to maintaining high standards in a fast-paced, culturally immersive restaurant setting.