3 jobs found

Job Description Job Description This position is paused at this moment. If you are interested in this position, please contact us directly. 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.

Job Description Job Description We are a very high-end, luxury dinner-only sushi restaurant in the heart of Buckhead hiring a full-time Sous Chef for our kitchen department. You will be second in command in preparing and executing food behind hot section in the kitchen. The right candidates should possess at least 10 years of fine dining, high volume restaurant experience. You MUST work well under pressure and with other people. You MUST have a reliable means of transportation and be responsible for your given schedule. If you're interested, send us a short email introducing yourself and describing the reasons why you think you are the best candidate for the position along with a detailed resume highlighting which fine dining restaurants you previously worked along with the position and duration of time there. Serious inquiries only. Company Description High end Sushi restaurant. Company Description High end Sushi restaurant.

Job Description Job Description About Sexy Fish Miami: Sexy Fish Miami brings the vibrant spirit of contemporary Asian dining to the heart of Brickell, combining bold design, world-class food, and electric energy. Located in a stunning setting, our venue is as much a feast for the eyes as it is for the palate. The Role: The Sushi Sous Chef supports the Head Sushi Chef and Executive Sushi Chef in the preparation, production, and presentation of high-quality maki, nigiri, and sashimi items. This role ensures consistent product standards, assists in supervising the Sushi team, and contributes to menu development while maintaining the highest levels of food safety and cleanliness. Benefits: Medical, Dental, and Vision Insurance 401(k) with company match Paid Time Off Generous discount off your bill Recommend a friend scheme with great bonuses per individual referral Exclusive access to our discounts including money off gym memberships, travel, online shopping, and much more What You'll Do: Assist in the preparation and execution of all sushi items for service and special events. Follow standardized recipes, portion controls, and plating guidelines to ensure consistency and quality. Ensure products meet presentation and taste standards before leaving the kitchen. Assist in training, mentoring, and guiding junior sushi staff and apprentices. Help coordinate daily tasks and station organization. Provide clear instructions and constructive feedback to ensure team efficiency. Maintain the highest levels of cleanliness, hygiene, and food safety in compliance with HACCP and local regulations. Ensure ingredients are fresh and properly stored. Monitor inventory levels and communicate needs to the Head Sushi Chef or Executive Sushi Assist in special projects, seasonal menu changes, and themed events. Assist with inventory counts, ordering, and stock control as required. Report maintenance issues or equipment malfunctions promptly. What We're Looking For Formal sushi training or equivalent experience in a professional sushi kitchen. 2-3 years' experience in sushi, preferably in a high-volume or fine-dining environment. Strong understanding of sushi techniques, preparation, and presentation. Ability to multitask, work under pressure, and meet deadlines. Excellent communication and teamwork skills. Flexibility to work varied shifts, including weekends and holidays. Physical Requirements To successfully perform the essential functions of this position, candidates should meet the following physical requirements, with or without reasonable accommodation: Ability to grasp, lift, move, or push goods on cart/truck weighing up to 25 pounds Ability to remain in a stationary position for 8 or more hours during a shift Ability to work in an environment with varying noise and lighting levels Ability to move safely in uneven terrain or in confined spaces. Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality. We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged