Description

Come and Join Our Team!

We Offer Comeptitive Wages, Great Benefits, as well as Disney Passes & Discounts!

General Description

San Angel Inn LLC. Is the company responsible for operating and managing all of the food and beverage operations at Epcot's Mexico pavilion, including 2 full-service restaurants, a quick-service restaurant, a tequila bar and a margarita kiosk. As a part of the Epcot theme park, all locations experience very high guest volume throughout the year.

The Chef de Cuisine is responsible for coordinating with the Executive Chef in order to lead all culinary activities within each of the restaurants. Ensuring high standards are always maintained, an individual in this position is expected to make daily decisions for all kitchens that will drive guest satisfaction, team engagement, and financial success.

The Chef de Cuisine must ensure that every menu item is prepared safely, according to recipe, and to the highest possible standard. This individual must be able to effectively delegate responsibilities, maximize productivity, and build strong relationships with team members, vendors and guests.

In addition, all Chefs must uphold and maintain safety standards at all times, ensuring compliance with local, state, and federal food safety, as well as occupational safety guidelines.

In order to be successful, a Chef de Cuisine must possess a vast knowledge of culinary techniques, restaurant management, business leadership and food safety regulations.

Work Duties

• Lead all culinary functions within the restaurant kitchens
• 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 chefs and 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

NOTE: This Job Description is subject to change at any time

Position Requirements

Work Experience & Education Requirements

• Minimum of five years of culinary experience
• Minimum of three years of leadership experience
• Previous experience leading multiple culinary teams 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 building, developing and leading culinary teams
• Must have a past record of strong customer satisfaction metrics
• Must be able to demonstrate the ability to create and execute a high quality menu from scratch as well as using proprietary ingredients
• 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

Working Conditions & Physical Requirements

• 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

Position
Chef De Cuisine

Division
Springs Food Service at WDW Coronado Springs Resort

Location
El Mercado Restaurant