Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
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
This position is offered at the Japan Pavilion in EPCOT, a prominent cultural and entertainment destination known for its authentic Japanese cuisine and immersive dining experiences. The Japan Pavilion is part of a larger theme park environment and is recognized for its dedication to quality, culture, and customer satisfaction. The establishment prides itself on delivering exceptional dining services that represent the traditions and culinary artistry of Japan, attracting thousands of visitors seeking a unique and memorable food experience. The role is designed for individuals passionate about Japanese cuisine and culinary innovation, looking to take a leadership position in a fast-paced,... Show More
Job Requirements
- Must be able to lift 40 lbs
- sitting
- standing
- lifting
- walking
- seeing
- reaching
- able to smell and identify odor
Job Qualifications
- Five years of experience in a restaurant business
- three years of experience in Cook Department 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 fast-paced environment
- able to work weekends and/or holidays as required
- able to communicate in English with supervisors, colleagues, and others
- able to work effectively and relate well with others
- able to do basic arithmetic including subtraction, addition, division, multiplication, and counting of items
- 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 to company direction of recipes and ensure food quality and presentation
- collaborate with culinary administration and head chef on menu development
- assess kitchen staff daily and manage schedules to maximize efficiency and reduce labor costs
- approve employees schedules, hours and timesheets for cooks
- maintain sanitation standards as per WDWC, company, and HACCP program requirements
- provide coaching and feedback to cooks on food quality and cooking skills
- support head chef in evaluating cooks' skills, behavior, and compliance
- assist with food preparation during high volume or staff shortages
- manage lunch break rotations for cooks
- monitor food cost, labor cost, and kitchen productivity and collaborate with administration for improvements
- coordinate inventory preparation and ensure all kitchen equipment and storage areas are functional and secure
- train and manage contract service workers for new menu items or preparation methods
- identify training needs and administer skill tests for cook promotions
- oversee kitchen operations during head chef absence
- assist with butchering meat and fish cuts as necessary
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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