Sous Chef - La Hacienda, Mexico Pavilion, Epcot

Lake Buena Vista, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

short term disability

Paid Time Off

Employee Discounts

Job Description

This opportunity is with a renowned hospitality establishment that prides itself on delivering exceptional culinary experiences and exceptional guest service. As a restaurant that combines a passion for quality with a commitment to top-notch service, this company offers vibrant work culture surrounded by professionals dedicated to creating memorable dining experiences. Their comprehensive benefits package includes medical, dental, vision, life insurance, and short-term disability plans, emphasizing their commitment to employee well-being. The company also boasts amazing perks such as self-admission park tickets, and discounts on merchandise, meals, and resort stays, making it an attractive workplace for culinary professionals seeking both career growth and quality of life benefits.\n\nThe Sous Chef role within this dynamic environment is crucial in supporting the culinary operations of the restaurant. This leadership position involves coaching and managing the culinary team to meet daily goals for safety, quality, productivity, efficiency, and guest satisfaction. The Sous Chef ensures that every menu item is prepared to the highest standards, following recipes precisely while maintaining the restaurant's quality and consistency. This role requires someone skilled in delegation and capable of maximizing team productivity while fostering strong relationships with team members, vendors, and guests. The Sous Chef is also responsible for upholding food safety regulations and maintaining occupational safety standards by ensuring compliance with local, state, and federal guidelines. To excel in this role, the ideal candidate must have advanced knowledge of culinary techniques, restaurant management, leadership, and food safety regulations. They will lead the daily culinary functions, oversee financial objectives tied to food quality and customer satisfaction, and work collaboratively with vendors to secure high-quality ingredients at appropriate costs. This role also encompasses team development, scheduling, training, and recognizing team achievements to promote a positive and productive work environment. The successful candidate must be prepared to handle high-pressure situations with professionalism and contribute positively to the team by embracing company guidelines and core service values consistently. This position offers excellent salary and benefits, along with opportunities for personal and professional growth within a vibrant hospitality setting that values safety, quality, and exceptional guest experience.

Job Requirements

Minimum of three years of culinary experience
Minimum of one year of leadership experience
Minimum of a high school diploma or equivalent
Must have or be able to obtain a Manager Food Safety certificate (ServSafe, FSP or equivalent)
Must have a stable work history demonstrating continuous growth and strong work ethic
Must have a past record of effectively leading culinary teams
Must have a past record of strong customer satisfaction metrics
Must be able to demonstrate the ability to work under pressure and in stressful situations
Must have a past record of financial responsibility, including creating and working within budgets, maintaining food and labor costs, managing purchasing and inventory, and driving restaurant revenue
Must possess excellent written and verbal communication skills
Must be well versed in food safety regulations, HACCP principles, food allergens/dietary needs, and OSHA guidelines
Must be able to perform all necessary job functions
Must be able to stand and be mobile for up to 4 consecutive hours
Must be able to function in narrow spaces such as those found in kitchens and dining rooms
Must be able to lift and carry equipment/food up to 50 pounds
Must be able to push and pull carts, doors etc
Must be able to reach, bend, kneel, stoop and crouch
Must be able to climb and use ladders
Must be able to perform repetitive tasks
Must be able to effectively and safely operate a variety of kitchen equipment
Must be able to complete work duties in a variety of environmental conditions including coolers, freezers, kitchen environments and outdoors
Must be able to work with foods containing various food allergens
Must be able to communicate and interact politely and effectively with coworkers and guests
Must be able to work effectively in a fast-paced environment
Must be able to effectively communicate with, train, coach and lead other team members
Must be fluent in the English language
Must be available to work weekends and holidays
Must be able to arrive for all assigned shifts on-time
Must be able to comply company appearance guidelines

Job Qualifications

Minimum of three years of culinary experience
Minimum of one year of leadership experience
Previous kitchen leadership experience strongly preferred
Minimum of a high school diploma or equivalent
Culinary arts degree strongly preferred
Previous experience in high volume and/or upscale restaurants a plus
Previous experience preparing Mexican cuisine a plus
Must have or be able to obtain a Manager Food Safety certificate (ServSafe, FSP or equivalent)
Must have a stable work history demonstrating continuous growth and strong work ethic
Must have a past record of effectively leading culinary teams
Must have a past record of strong customer satisfaction metrics
Must be able to demonstrate the ability to work under pressure and in stressful situations
Must have a past record of financial responsibility, including creating and working within budgets, maintaining food and labor costs, managing purchasing and inventory, and driving restaurant revenue
Must possess excellent written and verbal communication skills
Must be well versed in food safety regulations, HACCP principles, food allergens/dietary needs, and OSHA guidelines

Job Duties

Lead daily culinary functions within the restaurant
Meet or exceed financial goals while achieving all food quality and customer satisfaction objectives
Create and execute menus and menu items as necessary
Work closely with vendors to ensure quality and appropriate cost of all ingredients
Maintain high standards of cleanliness and safety within the kitchen
Ensure the consistent high quality of all menu items
Ensure food safety regulations and procedures are followed at all times
Ensure special dietary and/or allergy needs are met when necessary
Interview, select, train and develop talented culinary team members
Provide continuous training and development to the culinary and restaurant team
Ensure team members are scheduled appropriately
Coach and counsel team members as necessary to ensure quality, consistency, and safety
Recognize team members for high achievement
Delegate responsibilities to culinary team members as appropriate
Consistently communicate all necessary information to the culinary team
Work closely with all other leaders and team members and display good teamwork
Follow the Disney 5-Keys Basics, Service Basics and Company Guidelines at all times
All other tasks as assigned