Sous Chef at Japan Pavilion

Industry: Culinary, Cook, Japanese Cuisine

Company: MITSUKOSHI (U.S.A.), Inc.

Description

This position will report, assist and collaborate with Chef to ensure all Company’s culinary goals are met. As a leader in the kitchen, this position requires following the company’s and chef’s directions and prepare food with staff to operate the kitchen with maximum efficiency.

ESSENTIAL JOB FUNCTIONS:

• Develop or modify menu items with the approval of the Culinary Control Budget. Adhere to the sanitation standards required by WDWC and food safety. Provide necessary information correctly and timely to Culinary Control.
• Adhere to Company Directions for recipes, be responsible for food quality and presentation, and collaborate with Culinary Control to create menus (collaborate with the head chef on new menu creation).
• Assess the kitchen staff for a daily shift.
• Adhere to provide cooking skill instruction and coaching to Cook I, II and III.
• Approve employee 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.
• Enforce and adhere to the Company’s food handling, preparation, and cooking standards.
• Ensure food quality and cooking skills of Cook I, II, and III.
• Evaluate cooking skills, behavior, attitude, and compliance with corporate rules.
• Execute the tasks and maintain accurate record-keeping required by the HACCP program.
• Follow safety directives by the Manager of Safety and Facility.
• Prepare food menu items at the cooking line when the service becomes behind, and there is an emergent shortage of line cooks.
• Assist in other areas when needed. Assist with Cook I, II & III lunch break rotation.
• Pay careful attention to food cost (%), labor cost (%), and kitchen productivity; work with culinary control to maximize efficiency and plan for kaizen.
• Calculate food costs, labor costs, and inventory.
• Ensure the kitchen and food storage areas are organized, clean, and sanitary as required.
• Ensure all kitchen equipment, tools, and cooling units are secured and functioning correctly.
• Take inventory periodically and sign off.
• Supervise, train, and coach staff in the kitchen and provide them with regular feedback.
• Train a supervisor of the contract service when a new menu item or new preparation method is introduced.
• Determines what information, skills, and training is needed and does the necessary training. Inform culinary Control of Training.
• Build skill test with Manager Culinary Control and HR. Administer skill tests for promotions in the Culinary department.
• Butchering Meat.
• In the Chef’s absence, lead teams and operations. Communicate with the Chef about any issues with workers, guests, or equipment.

Other job functions:

• Estimate and schedules volume of food preparation for efficiency (not in excess) to meet with anticipated number of guests.
• Execute the opening/closing of the kitchen which include: Open Breakroom, Pre-shift meeting with production, Take temperatures

PhysicalEffort:

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

WorkingConditions:

• Moderate Noise
• Restaurant environment

Requirements

• Five years of experience in a restaurant business; or Culinary certificate or diploma preferred.
• Understanding of Japanese Cuisine, preferred
• Able to multi-task with competing priorities and meet deadlines in a face pace environment.
• Able to work assigned schedule which includes weekends and holidays.
• 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.