Job Details

Job Description

Are you ready to use your culinary skills in an innovative and high-volume environment? Join us at the Disneyland® Resort, where exceptional ingredients and imaginative cuisine come together to create unforgettable dining experiences!

Working at Disneyoffers unparalleled opportunities for professional growth to develop your skills as a professional chef, culinarian, and craftsman. Collaborate with Disney chefs, including Disney Culinary Director, Chef Vincent Cachot, in a dynamic, lively and high-volume environment that celebrates innovation and excellence at our impressive resort hotel casual restaurants, banquets, and special events.

If you are ready to bring magic to every plate, we invite you to apply for our hourly Banquets Pantry role today!

Additional Information

SCHEDULE AVAILABILTY
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. Please note that the principles of seniority are used to schedule all roles.

SUBMITTING YOUR APPLICATION
After clicking "Apply Now" 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.

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

Basic Qualifications

• You must be at least 18 years of age to be considered for this role
• Passion for culinary and delighting our Guests with food for an unforgettable Disney culinary experience!
• Minimum of 2-3 years of experience in culinary field with a focus on high volume restaurant production and banquets
• Culinary degree or equivalent experience required with less than 2-3 years' experience
• Proficient knife skills
• Proven knowledge of culinary techniques and terminology
• Proven ability to read and understand recipes
• Organizational skills; Ability to multitask and work in a very fast paced team environment
• Speed, accuracy, and efficiency are required
• Ability to work well under pressure
• Ability to adapt to production requirements
• Must be fully available Sunday through Saturday year-round, willing to work holidays, weekends, and special events

• Prepare, measure, mix, follow recipes, and/or cook basic appetizers (hot/cold), garnishes, salads, entrees, sandwich fillings, and other food items
• Work with ovens, broilers, grills, roasters, steam kettles, blenders, mixers, and slicers
• Wash, slice, and peel vegetables and fruits
• Carve and slice deli meats and chesses
• Produce garde manger work for banquets and restaurants
• Portion and arrange food on serving dishes - responsible for portion control and plate presentation
• Prepare sandwiches to individual order or on a production line basis
• Cook, mix, and season ingredients to make dressings, batters, fillings, and spreads
• Slice, bake, broil, cook, fry, and steam food items as required to complete assigned production
• Responsible for ensuring food is cooked to proper standards
• Clean kitchen equipment and practice all HACCP (Hazard Analysis and Critical Control Points) procedures