Job Summary:

Responsibilities:

Fine Dining Specialty Cook

• Knowledge of cooking techniques such as braising, baking, roasting (oven or rotating spit) and high level skillet/sauté work
• Knowledge of all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles
• Ability to inventory product, read menus (BEOs, Restaurant Orders) and estimate food requirements to create a production plan
• Maintains standards and specifications related to food preparation and food handling on a daily basis, understands measurements requirements
• Knowledge and understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperatures
• Must demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipment
• Must demonstrate ability to present and discuss menu item preparation with Dinner Cooks, Order/Grill Cooks, and Guests

Dinner Cook

• Prepares, seasons, and cooks stocks, soups, sauces, meats, vegetables, desserts and other foodstuffs for consumption in hotels and restaurants
• Reads menu to estimate food requirements and procures it from storage
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles
• Measures and mixes ingredients according to recipe, using variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers and tenderizers to prepare soups, salads, gravies, desserts, sauces and casseroles
• Bakes, roasts, broils and steams meats, fish, vegetables and other foods. Adds seasoning to foods during mixing or cooking according to personal judgment and experience. Observes and tests food being cooked by tasting, smelling and piercing with fork to determine that it is cooked

Order Cook

• Prepares, seasons, and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periods
• Ability/Knowledge on use of grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets, and other standard kitchen equipment.
• Prepares all breakfast items to order, (including eggs any style), meats, fish, poultry, and vegetables, to be fried, broiled or grilled
• Knowledge and understanding of basic temperatures and food safety
• Prepares exhibition omelets, pastas, sandwiches and pizzas
• May be assigned as an attendant at a carving station

Pantry

• Prepares, measures, mixes, (follows recipes) and/or cooks basic appetizers (hot/cold), garnishes, salads, entrees, sandwich fillings and other food items temperature of ovens, broilers, grills, roasters and steam kettles
• May wash, slice and peel vegetables and fruit. May carve and slice meat and cheese. Produces garde manger work for banquets and restaurants May assist Pastry/ Chef Head Baker with cake decorating.
• Portions and arranges food on serving dishes and is responsible for portion control and plate presentation. May prepare sandwiches to individual order or on a production line basis.
• May cook, mix and/or season ingredients to make dressings, batters, fillings and spreads. May bake, broil, cook, fry or steam food items as required to complete assigned production.

All roles

• Responsible for ensuring food is cooked to proper standards.
• Cleans kitchen equipment and practices all HACCP (Hazard Analysis and Critical Control Points) procedures.

Basic Qualifications:

• Passion for Culinary and delighting our Guests with food!
• Minimum 2 years experience in culinary field with a focus on high volume production
• Culinary Education Degree or equivalent experience required with less than 2 years experience
• Must be at least 18 years of age to be considered for this role
• Proficient knife skills
• Proven knowledge of culinary techniques and terminology
• Proven ability to read and understand recipes
• Organizational skills; Ability to multi task and work in a very fast paced team environment
• Speed, accuracy and efficiency are required and ability to work well under pressure
• Ability to adapt to production requirements

Preferred Qualifications:

• Vocation School training or High School certification
• Culinary Education Degree or equivalent
• Certification from CIA or equivalent
• Basic Wine Knowledge
• Recommendation from school

Preferred Education

• Vocation School training or High School certification
• Culinary Education Degree or equivalent
• Certification from CIA or equivalent
• Basic Wine Knowledge
• Recommendation from school

Additional Information:

SCHEDULE AVAILABILITY
Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am Must be flexible and able to work a variety of shifts including days, nights, weekends, holidays and special events.

SUBMITTING YOUR APPLICATION
After clicking “Apply for this job” below, the employment application will open in a new window. Please complete ALL pages of the application by clicking “Next” on each page, then “Submit” on the final page.

Ready to learn more about the exciting Culinary opportunities at the Disneyland Resort? Watch our recent Virtual Culinary Webinar and hear directly from our chefs and discover all the possibilities a career with Disney Culinary could provide. Learn about the variety of experiences and cuisines our teams bring to life! To watch the recording, click HERE

Keyword: DLR CASTING, dlrcasting, DLRCulinary, DLR Culinary, Disneyland Resort Casting Hourly Jobs, DLRResortRoles, DLR Resort Roles

This posting is seeking candidates to fill multiple roles in California. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits. To learn more about our benefits visit: https://jobs.disneycareers.com/benefits.

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