Magic Feather
Well-Known Member
Currently, Patina is preparing for a May opening (pushed from March).
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EPCOT Space 220 Restaurant dining experience at Epcot's Future World
- Thread starter wdwmagic
- Start date
Demarke
Have I told you lately that I 👍 you?
What year?
rle4lunch
Well-Known Member
It effin' figures! Our trip is 24Apr-1May. I feel like the dude that decides to wash his car in a 10 year drought and the next day a hurricane hits.
Movielover
Well-Known Member
I was like that last year. Had my big trip at the end of February for Galaxies Edge planned out for a year and a half. 2 weeks before hand it was announce Micky and Minnie's would open the day after I left... I was so ticked but by then too late to change. It was still a great trip though.
rle4lunch
Well-Known Member
I'll lis
You can listen to them on spotify now. i've done it a few times over the last year or so.
this vaguery takes me back to listening to old radio shows, which were ancient at the time, on cassette.
You can listen to them on spotify now. i've done it a few times over the last year or so.
Hiring now -
Delaware North's Patina Restaurant Group is searching for an experienced and talented Executive Pastry Chef to join our team at Space 220 in Orlando, Florida. In this role, you will contribute to the launch and continued success of Space 220 Restaurant. Our ideal Executive Pastry Chef has an exceptional knowledge of food and is dedicated to creating extraordinary dining experiences for guests.
Responsibilities
careers.delawarenorth.com
Executive Pastry Chef, Space 220
Lake Buena Vista, FL, USA Job ID: 540826Delaware North's Patina Restaurant Group is searching for an experienced and talented Executive Pastry Chef to join our team at Space 220 in Orlando, Florida. In this role, you will contribute to the launch and continued success of Space 220 Restaurant. Our ideal Executive Pastry Chef has an exceptional knowledge of food and is dedicated to creating extraordinary dining experiences for guests.
Responsibilities
- Oversee the daily production of the pastry and dessert program.
- Maintain the pastry and dessert menu, utilizing all products and food ingredients with a sense of artistic talent.
- Assist in recipe development, portion specifications, and establish standard preparation procedures for all assigned dishes.
- Hire, train, and monitor the pastry team; continuously motivate and support employees; conduct performance reviews; reward and discipline individuals as necessary.
- Lead, cook, bake, and create by example while working cohesively as a part of a team with minimal supervision to complete all necessary kitchen and administrative tasks.
- Maintain complete knowledge of and participate in the correct maintenance and use of equipment. Use equipment only as intended and ensure associates follow suit.
- Regularly inspect units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance. Ensure that all protocols are in line with health department standards.
- Be willing to gain knowledge of and maintain company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, termination policies.
- Acknowledge and comply with all company policies, service procedures, and standards.
- Minimum of three years’ experience as a Pastry Chef with supervisory responsibilities in a restaurant, hotel, or catering company with a similar style of dining, capacity, and volume.
- Has passion for pastry and culinary excellence and is eager to improve their skills and share their craft with team and guests.
- Knowledgable of best practices for monitoring of food and labor cost, menu development, costing, ordering, and inventory procedures.
- Ability to multitask and remain in control in a high volume, fast-paced, demanding environment, while maintaining your sense of humor.
- Ability to think quickly on your feet, taking things in stride and executing with poise.
- Professional, polished appearance with the ability to interact with all types of team members.
- Knowledge of basic accounting procedures.
- Ability to lead, coach, develop, and train others.
- Ability to follow and write bulk recipes for production and service.
- Certificate or degree in Culinary Arts preferred.
- Basic computer knowledge including Word and Excel.
Executive Pastry Chef, Space 220 in Lake Buena Vista, FL, USA | Culinary at Delaware North
Apply for Executive Pastry Chef, Space 220 job with Delaware North in Lake Buena Vista, FL, USA. Culinary at Delaware North
careers.delawarenorth.com
Hiring now -
Executive Pastry Chef, Space 220
Lake Buena Vista, FL, USA Job ID: 540826
Delaware North's Patina Restaurant Group is searching for an experienced and talented Executive Pastry Chef to join our team at Space 220 in Orlando, Florida. In this role, you will contribute to the launch and continued success of Space 220 Restaurant. Our ideal Executive Pastry Chef has an exceptional knowledge of food and is dedicated to creating extraordinary dining experiences for guests.
Responsibilities
Qualifications
- Oversee the daily production of the pastry and dessert program.
- Maintain the pastry and dessert menu, utilizing all products and food ingredients with a sense of artistic talent.
- Assist in recipe development, portion specifications, and establish standard preparation procedures for all assigned dishes.
- Hire, train, and monitor the pastry team; continuously motivate and support employees; conduct performance reviews; reward and discipline individuals as necessary.
- Lead, cook, bake, and create by example while working cohesively as a part of a team with minimal supervision to complete all necessary kitchen and administrative tasks.
- Maintain complete knowledge of and participate in the correct maintenance and use of equipment. Use equipment only as intended and ensure associates follow suit.
- Regularly inspect units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance. Ensure that all protocols are in line with health department standards.
- Be willing to gain knowledge of and maintain company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, termination policies.
- Acknowledge and comply with all company policies, service procedures, and standards.
- Minimum of three years’ experience as a Pastry Chef with supervisory responsibilities in a restaurant, hotel, or catering company with a similar style of dining, capacity, and volume.
- Has passion for pastry and culinary excellence and is eager to improve their skills and share their craft with team and guests.
- Knowledgable of best practices for monitoring of food and labor cost, menu development, costing, ordering, and inventory procedures.
- Ability to multitask and remain in control in a high volume, fast-paced, demanding environment, while maintaining your sense of humor.
- Ability to think quickly on your feet, taking things in stride and executing with poise.
- Professional, polished appearance with the ability to interact with all types of team members.
- Knowledge of basic accounting procedures.
- Ability to lead, coach, develop, and train others.
- Ability to follow and write bulk recipes for production and service.
- Certificate or degree in Culinary Arts preferred.
- Basic computer knowledge including Word and Excel.
Executive Pastry Chef, Space 220 in Lake Buena Vista, FL, USA | Culinary at Delaware North
Apply for Executive Pastry Chef, Space 220 job with Delaware North in Lake Buena Vista, FL, USA. Culinary at Delaware North
- Is able to name pastries and baked goods with puns based on outer space themes such as: Cinnamon Roll Maneuver; Spanajupita; Brie-Fruit-Bun, Cake Off!
Demarke
Have I told you lately that I 👍 you?
The Marzipan Rover; 3-2-1 Blintz Off!; A Pollo Croquette-ship; To In-FLAN-ite and Pecan!
Crazydisneyfanluke
Well-Known Member
Moon Cake! Mars Bars!
Lawyers from Mars, Inc. on line 2...
Well Mars is still the offical Candy of MNSSHP so a deal could be possible.
Crazydisneyfanluke
Well-Known Member
Old Mouseketeer
Well-Known Member
At EXPO 86 in Vancouver, Canada, Seagrams was the corporate sponsor for the Fair's VIP club (a contractual requirement for every fair), which they named the "Canadian Club" (and they used the same script as the eponymous whiskey). There was a rumor (unfounded, alas) that one room would be named the "Nanaimo Bar" (Nanaimo is a town in BC and the Nanaimo Bar is a sweet baked BC delicacy).
rle4lunch
Well-Known Member
we were there a week before MMRR opened as well... oh well. We're heading back down in 16 days.
Surferboy567
Well-Known Member
It is very interesting we still haven’t heard anything about this. Surely, something has to be happening soon?
rle4lunch
Well-Known Member
Everytime I look at when a thread is built on a new project I cringe to see said project still not complete nearly 4 years later. 2 years should be the max that ANYTHING should take to build. Hell, they build stuff as fast as a military contractor (which, is to say, not fast).
Construction resumed on that project even during the COVID shutdown, but on a slower pace due to the COVID restrictions and the reduced workforce able to be onsite. So things have definitely happened on the inside, and they were not that far off even then.