Parks Signature Fine Dining Culinary – Full Time

Artists, visionaries, and storytellers are invited to join the Signature Fine Dining team at the Disneyland Resort. Working within award-winning environments such as Carthay Circle and Club 33 under the guidance of Culinary Director Chef Andrew Sutton, team members have the opportunity to develop their skills as professional chefs, culinarians, and craftsmen in an innovative and fast-paced setting.

This is a full-time, hourly opportunity with multiple roles available in California. The pay rate for the Signature Fine Dining/Demi Chef role is $30.50 per hour, and the pay rate for the Dinner Cook role is $28.50 per hour. Select benefits may be provided as part of the compensation package, including medical and financial offerings.

Key responsibilities and expectations for these roles include:

• Utilizing top-tier ingredients to prepare and cook high-volume culinary offerings.
• Demonstrating a strong understanding of culinary techniques, terminology, and proper knife skills.
• Creating, reading, and following recipes accurately.
• Troubleshooting effectively and maintaining a calm demeanor in demanding situations.
• Exhibiting excellent communication, interpersonal, and leadership skills to guide a team.
• Delivering exceptional guest service and maintaining a positive, friendly attitude toward guests and fellow team members.
• Interacting with various kitchen and operational technologies, such as KDS and digital inventory or recipe systems.

Basic qualifications and requirements include:

• Applicants must be at least 18 years of age.
• A minimum of 2 years of experience in a culinary field focusing on high-volume production, or a culinary education degree with varying levels of experience.
• Possession of a Food Safety Certification or equivalent.
• Flexibility to work a variety of shifts, which may include days, nights, weekends, holidays, and special events, as resort operations span 24 hours a day, 365 days a year.

Preferred qualifications include vocational school training, a high school certification, a culinary education degree, certification from the CIA, or equivalent background, as well as basic wine knowledge.