Sous Chef, Morimoto Asia

Delaware North’s Patina Group is hiring a Sous Chef to join our team at Morimoto Asia, a high-volume, world-renowned dining destination in Lake Buena Vista, Florida. The ideal candidate will have Asian cuisine experience in a high-volume kitchen environment.

As a Sous Chef, you will support the Executive Chef in managing daily kitchen operations while ensuring exceptional food quality, consistency, and presentation. This role involves leading and motivating the culinary team, maintaining high standards of food execution and cleanliness, and ensuring strict adherence to food safety and sanitation standards. You will also assist with training, coaching, and developing kitchen staff in a fast-paced, upscale dining environment.

If you are a driven culinary professional with strong leadership abilities, excellent culinary skills, and a passion for Asian cuisine, we encourage you to apply and help inspire and develop our team at Morimoto Asia.

At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: 

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match 
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

Morimoto Asia is a vibrant pan-Asian dining destination led by the renowned Iron Chef, Masaharu Morimoto. Located at Disney Springs in a breathtaking two-story space, the restaurant combines modern elegance with cultural authenticity. Guests can enjoy a variety of experiences, from stylish lounges to intimate private dining rooms, with a menu that showcases an innovative blend of Asian flavors, crafted with precision and creativity, making every visit an immersive and unforgettable experience.

• Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation
• Assist in hiring, training, and mentoring team members, while creating a cohesive work environment
• Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes
• Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes
• Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies

• Minimum of 3 years of culinary experience with previous management responsibilities in a large production kitchen or high-volume food and beverage operation
• Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence with the ability to lead, coach, and motivate a diverse team
• Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation
• Proficient computer skills, including Word and Excel
• Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications
• Capacity to work a flexible schedule to accommodate business levels