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 Disney Company, renowned worldwide for its commitment to delivering extraordinary experiences, proudly operates a variety of themed dining establishments to complement its entertainment offerings. One prominent venue within its portfolio is the Japan Pavilion located in EPCOT, where guests are immersed in the rich culture and culinary traditions of Japan. This setting provides a unique opportunity for culinary professionals to showcase their skills in a dynamic and guest-focused environment, blending authentic cuisine with exceptional service. Disney’s dining locations are known not only for their unparalleled guest experiences but also for their dedication to quality, innovation, and teamwork among cast... Show More
Job Requirements
- high school diploma or equivalent
- five years of experience in restaurant or culinary field
- ability to lift 40 lbs
- ability to stand, walk, reach and perform physical tasks for extended periods
- willingness to work weekends and holidays
- strong communication skills in english
- basic math skills
- ability to multi-task in a fast-paced environment
- knowledge of food safety and sanitation standards
- adherence to company food handling and preparation protocols
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
- the employee must also be 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, collaborate with culinary administration to develop the menu
- 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 & 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
- assist in other areas as needed by business
- assist with cook i, ii & iii lunch break rotation
- pay careful attention and calculate the food cost (%), labor cost (%), and kitchen productivity, inventory
- work with culinary administration to improve
- ensure preparation of inventory by aligning with purchase and culinary administration to organize kitchen and food storage areas, all the equipment, tools and cooling units to be secured and functioning properly
- at management request, train and manage a supervisor and workers of the contract service when a new menu item or new preparation method is introduced
- determine what information, skills, and/or training are needed and do the necessary training
- inform culinary administration of training
- build skill test with manager of culinary administration and hr
- administer skill test for promotions for cook department
- when the head chef is not available, ensure operations are up to par while communicating with the chef about any issues with workers, guests or equipment
- assist with butchering meat and fish cut as necessary
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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