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
The Japan Pavilion at EPCOT is a distinctive dining destination that offers guests a unique culinary experience inspired by authentic Japanese cuisine. Located within one of the world-renowned theme parks, this culinary establishment combines traditional Japanese cooking techniques with innovative menu creations to delight visitors from around the globe. The Japan Pavilion is part of a larger, well-established hospitality and entertainment company that prides itself on delivering top-quality dining experiences while maintaining exceptional customer service standards. The restaurant embraces a vibrant and culturally rich atmosphere that immerses guests in the authentic flavors and ambiance of Japan, making it a highly... 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 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
- 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 (collaborate with head chef on new menu creation)
- 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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