Chef De Cuisine - Palmas Restaurant Group at Walt Disney World
On-siteOrlando, Florida, United States
Job Summary
Lead all culinary functions within Epcot's Mexico pavilion kitchens, coordinating with the Executive Chef to drive guest satisfaction, team engagement, and financial success. Create and execute menus, manage vendor relationships for ingredient quality and cost, and ensure strict adherence to food safety regulations and local compliance standards. Interview, train, and develop culinary team members while maintaining high cleanliness and safety protocols in a high-volume environment. This role requires a minimum of five years of culinary experience and three years in leadership, with a Manager Food Safety certificate. Candidates must be available for weekends and holidays and possess strong communication skills to effectively lead teams under pressure.
Required Qualifications
- Minimum of five years of culinary experience
- Minimum of three years of leadership experience
- Minimum of a high school diploma or equivalent
- 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
- 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
Desired Qualifications
- Previous experience leading multiple culinary teams
- Minimum of a high school diploma or equivalent; Culinary arts degree strongly preferred
- Previous experience in high volume and/or upscale restaurants
- Previous experience preparing Mexican cuisine
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