Sous Chef

Essential Job Functions:

• Job Location is at: Japan Pavilion in EPCOT.
• Develop or modify menu items with approval of Culinary Control Budget.
• Adhere Company Direction of recipes, responsible for food quality and presentation, collaborates with Culinary Administration to develop the menu. (Collaborate with head chef on new menu creation)
• 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.

Other Job Functions:

• Estimate and schedules volume of food preparation for efficiency to meet with anticipated number of guests. Control excess and waste.
• Execute the opening/closing of the kitchen which include:
• Pre-shift meeting with production
• Take temperatures.
• Receive and check the quality of food deliveries.
• Take banquet and sushi orders and schedule with advanced employees.
• Review Invoice for sushi/banquet orders.
• Create and prepare Happy meal menu/ Employee meal menu.

Physical Effort:

• Must be able to lift 40 lbs.
• Sitting
• Standing
• Lifting
• Walking
• Seeing
• Reaching
• Able to smell and identify odor.

Working Conditions:

• Moderate Noise
• Restaurant environment

Qualifications:

• Five years of experience in a restaurant business; or Three years of experience in Cooking Department.
• Culinary certificate or diploma preferred.
• Bi-lingual in Japanese, preferred.
• Understanding of Japanese Cuisine, preferred

Other Qualifications:

• 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.