MITSUKOSHI (U.S.A.), Inc. Is Hiring A Sous Chef

Join Our Team as a Culinary Professional at EPCOT’s Japan Pavilion!

We are looking for a dedicated and skilled cook to elevate our culinary offerings at the Japan Pavilion in EPCOT, providing exceptional food quality and service in a dynamic environment. Along with competitive employee benefits, this role offers the chance to showcase your culinary talents on an international stage. 🍣🌏

Employee Benefits 🩺

• Medical, dental, and vision insurance
• Paid time off and holidays 🏖️
• 401(k) plan available after completing eligible hours

Essential Job Functions 🍽️

• Location: Japan Pavilion at EPCOT
• Develop and modify menu items with approval from Culinary Control Budget
• Follow company recipe directions, ensuring food quality and presentation standards; collaborate with Culinary Administration and head chef on new menu creation
• Assess daily kitchen staffing, work schedules, to optimize efficiency and reduce labor costs
• Approve employee schedules, hours, and timesheets for Cook I, II & III
• Maintain sanitation standards per WDWC, company policies, and HACCP protocols; keep accurate records
• Follow food handling, preparation, cooking standards, and safety directives from the Safety Officer and Facility Management
• Train and supervise Cook I, II, and III on food quality, cooking skills, and provide regular feedback and coaching
• Support the head chef in evaluating staff performance and compliance
• Step in during peak service times to prepare menu items and handle emergencies involving staffing shortages
• Assist with other operational duties, including lunch break rotation for cooks
• Monitor food cost (%), labor cost (%), kitchen productivity, and inventory; collaborate with Culinary Administration for improvements
• Coordinate inventory management, food storage, and equipment inspection with Purchase and Culinary Administration
• Train and oversee contract service staff when new menus or processes are introduced
• Identify training needs and coordinate with Culinary Administration and HR on skill development
• Develop skill tests and administer promotions within the Cook Department in partnership with managers
• Ensure smooth operations in the absence of the head chef, communicating any issues effectively
• Assist with butchering meat and fish as necessary

Additional Responsibilities ⚙️

• Estimate and schedule food preparation to meet guest volume while minimizing waste
• Oversee kitchen opening and closing routines, including pre-shift meetings and temperature checks
• Check and receive food deliveries, ensuring quality standards
• Handle banquet and sushi orders, scheduling staff accordingly
• Review invoices for sushi and banquet orders
• Create and prepare employee meal menus, including Happy Meals

Physical Effort & Working Conditions 💪

• Must be able to lift up to 40 lbs
• Sitting, standing, walking, reaching, and visual requirements
• Ability to identify odors

Work Environment: Moderate noise levels typical of a restaurant setting

Qualifications & Requirements 🎓

Required Experience & Education

• Minimum of five years in the restaurant industry or three years within Mitsukoshi’s Cook Department
• Culinary certificate or diploma preferred
• Bi-lingual in Japanese preferred
• Understanding of Japanese cuisine is a plus

Additional Skills & Abilities

• Ability to multi-task in a fast-paced environment and meet deadlines
• Willingness to work weekends and holidays
• Effective communication skills in English with colleagues, supervisors, and external contacts
• Strong interpersonal skills and ability to collaborate
• Basic arithmetic skills for cost analysis and inventory management
• Read and comprehend written instructions and information