Job Overview
Compensation
Type:
Salary
Rate:
Range $46,700.00 - $63,000.00
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Meal allowance
Retirement Plan
Job Description
The job opening is at the Japan Pavilion in EPCOT, which is part of a renowned entertainment resort recognized globally for its world-class attractions, cultural displays, and exceptional dining experiences. The Japan Pavilion offers guests a unique opportunity to experience authentic Japanese culture through its themed architecture, entertainment, merchandise, and food offerings. Working here provides a dynamic environment within a high-profile location known for excellent guest service and culinary excellence. The company places a high priority on quality, tradition, and creating memorable experiences for guests visiting the pavilion from around the world.
The role available is a highly skilled culi... Show More
The role available is a highly skilled culi... Show More
Job Requirements
- Must be able to lift 40 lbs
- able to sit, stand, lift, walk, see, reach, and identify odors
- able to work in moderate noise and restaurant environment
- able to work weekends and/or holidays as required
- able to communicate in English with supervisors and colleagues
- able to multi-task in a fast-paced environment
- able to interact well with others
- must meet the physical demands of the role
Job Qualifications
- Five years of experience in a restaurant business
- three years of experience in cook department at Mitsukoshi
- culinary certificate or diploma preferred
- bilingual in Japanese preferred
- understanding of Japanese cuisine preferred
- able to multi-task with competing priorities and meet deadlines
- able to work weekends and holidays as required
- able to communicate in English with supervisors and colleagues
- able to work effectively and relate well with others
- able to perform basic arithmetic 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 to company direction of recipes and ensure food quality and presentation
- collaborate with head chef on new menu creation
- assess kitchen staff for daily shifts and optimize work schedules to maximize efficiency and reduce labor cost
- approve employee schedules, hours, and timesheets for cooks
- maintain sanitation standards as per WDWC, company, and HACCP requirements
- provide instructions and coaching to cooks on food quality and cooking skills
- support evaluation of cooks for cooking skills, behavior, attitude, and compliance
- assist in food preparation when understaffed
- manage lunch break rotation for cooks
- monitor food cost, labor cost, kitchen productivity, and inventory and work with administration to improve
- ensure proper kitchen and food storage organization and equipment functionality
- train and manage contract service staff on new menu items or methods
- identify training needs and conduct necessary training
- administer skill tests for promotions in cook department
- oversee kitchen operations in head chef's absence
- assist with butchering meat and fish cuts
- estimate and schedule food preparation volume
- control excess and waste
- execute kitchen opening and closing procedures
- conduct pre-shift production meetings
- monitor food temperatures
- receive and inspect food deliveries
- schedule banquet and sushi orders
- review invoices for orders
- create happy meal and employee meal menus
Job Location
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