Sous Chef / Catering Sous Chef

This posting is for a Sous Chef position at our Theme Parks, Resorts and Catering operations.

Our Theme Park and Resort locations offer a diverse range of dining experiences, including Signature, Table Service, and Quick Service locations.

The Catering Culinary team at Walt Disney Parks and Resorts creates unforgettable dining experiences for Guests. Here, you can use your skills in our fast-paced environment in areas that range from fine dining to quick service.

No matter your role, you'll help provide a magical experience for any dining occasion.

Provide leadership, development, support and motivation to Leaders, creating a positive environment that encourages ownership and accountability; attracts and retains a diverse talent pool while meeting or exceeding business results! You will specialize in building unique food offerings that cater to our Guests' preferences, setting trends, and innovating culinary experiences. As a role model, you will exemplify exceptional culinary skills and cuisine savvy!

• Implement a wide range of menu offerings for various dining areas and special events

• Coordinate the production process, ensuring consistency, freshness, and presentation of all items

• Monitor monthly inventory, par levels, spoilage, and support environmental efforts

• We champion change to drive business results

• Ensure compliance with food safety regulations and uphold sanitation standards

• Cultivate an environment where Cast feel included, trusted, empowered, and recognized

• Establish strong relationships among Cast, leaders, peers, and direct reports

• Support location menu development

• Ensure proper maintenance and cleanliness of equipment and facilities

• Educate Cast on seasonal products, culinary styles and techniques, industry trends, and special dietary needs

• Minimum of two years of culinary management experience

• Ability to work and lead effectively in a fast-paced environment

• Ability to educate and demonstrate fundamentals of cooking

• Flexibility in scheduling, including evenings, weekends, and holidays as needed.

• Experience leading in a unionized environment

• Food Safety Certification

• Culinary degree or relevant certification from a culinary institute is preferred