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 hiring company is a renowned establishment located at the Japan Pavilion in EPCOT, a globally recognized theme park area that explores cultures through authentic food experiences. This company specializes in Japanese cuisine, offering guests a unique culinary adventure that combines traditional flavors with innovative menu developments. As part of a premium hospitality and entertainment environment, the company maintains high standards of food quality, presentation, sanitation, and guest satisfaction in a dynamic restaurant setting.
This is a full-time position within the culinary department, specifically focused on managing the kitchen operations at the Japan Pavilion. The role involves developing or m... Show More
This is a full-time position within the culinary department, specifically focused on managing the kitchen operations at the Japan Pavilion. The role involves developing or m... Show More
Job Requirements
- Must be able to lift 40 lbs
- sitting, standing, lifting, walking, seeing, reaching
- able to smell and identify odor
- able to multi-task with competing priorities
- able to work weekends and/or holidays as required
- able to communicate in English
- able to work effectively and relate well with others
- able to perform basic arithmetic and problem-solving
- able to read and comprehend written information
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
- able to work weekends and holidays
- able to communicate in English with supervisors and colleagues
- able to work effectively with others
- able to perform basic arithmetic and problem-solving
- able to read and comprehend written information
Job Duties
- Develop or modify menu items with Culinary Control Budget approval
- adhere to company recipes, ensuring food quality and presentation
- collaborate with culinary administration and head chef on menu development
- assess and schedule kitchen staff to maximize efficiency and reduce labor costs
- approve schedules, hours, and timesheets for Cook I, II, and III
- maintain sanitation standards and accurate HACCP record-keeping
- provide coaching and feedback to kitchen staff
- support head chef in evaluating staff skills and compliance
- step in to prepare food during high demand or emergencies
- assist with lunch break rotations and other business areas
- monitor and control food and labor costs, kitchen productivity, and inventory
- organize kitchen and food storage, ensuring equipment is secure and operational
- train and manage contract service workers on new menu items or preparation methods
- determine training needs and administer skill tests for promotions
- ensure smooth operation in head chef's absence
- assist with butchering meat and fish as necessary
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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