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
Paid holidays
401k plan
Job Description
The Japan Pavilion at EPCOT is a renowned dining destination known for its authentic Japanese cuisine and immersive cultural experience. Situated within the iconic EPCOT theme park, this establishment combines culinary excellence with vibrant Japanese traditions, offering guests a unique and memorable dining experience. The Pavilion embraces a commitment to quality, authenticity, and exceptional customer service, making it a preferred location for culinary professionals who are passionate about Japanese food and culture.
We are currently seeking a highly skilled Chef to join our esteemed culinary team at the Japan Pavilion in EPCOT. This full-time position involves significant responsibilities including menu... Show More
We are currently seeking a highly skilled Chef to join our esteemed culinary team at the Japan Pavilion in EPCOT. This full-time position involves significant responsibilities including menu... 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
- bilingual in Japanese preferred
- understanding of Japanese cuisine preferred
- able to multi-task with competing priorities and meet deadlines in fast-paced environment
- able to work weekends and/or holidays as required
- able to communicate in English with supervisors and colleagues
- able to work effectively and relate well with others
- able to do basic arithmetic including subtraction, addition, division, multiplication and counting
- 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, ensure food quality and presentation
- collaborate with head chef on new menu creation
- assess kitchen staff daily shifts to maximize operation efficiency and reduce labor cost
- approve schedules, hours and timesheets for Cook I, II and III
- adhere to sanitation standards as per WDWC, company and HACCP program and maintain accurate record-keeping
- provide instructions and coaching on food quality and cooking skills for Cook I, II and III
- evaluate Cook department staff on cooking skills, behavior, attitude and compliance with corporate rules
- assist in food preparation during peak times or emergencies
- support Cook I, II and III lunch break rotation
- monitor food cost, labor cost, and kitchen productivity, collaborating with Culinary Administration for improvements
- organize kitchen and food storage areas ensuring equipment and tools are secured and functional
- train and manage contract service supervisors and workers for new menu items and preparation methods
- determine and deliver necessary training and inform Culinary Administration
- build and administer skill tests for promotions in the Cook Department
- ensure kitchen operations are maintained in absence of head chef
- assist with butchering meat and fish cuts as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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