Banquets Line Cook/Dinner Cook And Pantry- Full Time

Walt Disney Co. Anaheim , CA 92808

Posted 1 week ago

Job Description:

Banquets Culinary opportunities may include Full Time Line Cook/Dinner Cook and Full Time Pantry working at any of our impressive Hotels supporting intimate to high volume culinary experiences with unique, customized and innovative menus to complement various events.

The starting rate for Banquets Line Cook/Dinner Cook is $18.10 an hour.

The starting rate for Banquets Pantry is $16.20 an hour.

Job Type

Full Time

Segment

Parks, Experiences and Products

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 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.

KEYWORD: DLR Casting, dlrcasting, DLRResortRoles, DLRCulinary

Category

Park Operations

Basic Qualifications

  • Minimum 2 years of experience in the culinary field with a focus on high volume production

  • You must be at least 18 years of age to be considered for this role.

  • Proven ability to read and understand recipes

  • Strong organizational skills with the ability to multi task and work in a fast paced team environment

  • Demonstrates excellent guest service skills and an ability to give appropriate service recovery

  • Demonstrates passion and enthusiasm for working in the kitchen.

  • Proven knowledge of culinary techniques and terminology

  • Must have proficient knife skills

  • Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events

Business

Disneyland Resort

Preferred Qualifications

  • Strong communication, proven leadership and interpersonal skills

  • Culinary Education Degree or equivalent

  • Bilingual preferred

Postal Code
92803

Responsibilities

Banquets Line Cook/Dinner Cook:

  • Banquet Dinner Cooks are responsible for execution of all menu categories and specific recipes for all menu items including timing, quality, temperature, portion, and presentation. Prepares, seasons, and cooks stocks, soups, sauces, meats, vegetables and other food items for consumption.

  • Experience and familiar with kitchen equipment including grill, gas range, electric range, broiler, deep fryer, waffle iron, griddle, skillets, blenders, mixers, grinders, slicers, and other kitchen equipment

  • Portions and arranges food and is responsible for portion control and plate presentation

  • Prepares, measures, mixes (following recipes) and/or cooks, and garnishes appetizers, soups entrees, stocks, gravies, sauces, casseroles and other food items

  • Carves meat and able to handle action stations

  • Creates and executes intricate specialty hors d'oeuvres

  • Ability to prepare products according to recipe guidelines, understands measurement requirements and execute them in large format

  • Ability to inventory product, read menus and estimate food requirements to create a production plan

  • Knowledge and thorough understanding of food safety and sanitation guidelines including temperature requirement, HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperatures

  • Responsible for checking and maintaining proper temperatures throughout preparation, cooking cooling, holding and serving of food items including adjusting thermostat controls to regulate temperatures

  • Observes and tests food being cooked by tasting, smelling, and piercing with cooking utensil to determine that food is cooked properly, according to specification

  • Knowledge of food allergens and an ability to assist guests with special dietary needs

  • Cleans kitchen equipment including storerooms and stations

  • Ability to communicate with guests on stage to explain cooking techniques, answer questions, and engage in a professional manner

  • Wash, peel and prepare vegetables and fruits

  • Cut, trim and portion meat, chicken, fish and shellfish prior to cooking

  • Sears, bakes, roasts, broils, and steams meats, fish, vegetables, and other foods

Banquets Pantry:

  • Prepares, measures, mixes,(follows recipes) and/or cooks basic appetizers (hot/cold), garnishes, salads, entrees, sandwich fillings and other food items

  • Works with ovens, broilers, grills, roasters, steam kettles, blenders, mixers and slicers

  • Washes, slices and peels vegetables and fruits. Carves and slice deli meats and cheeses. Produces Garde Manger work for banquets and restaurants. Assists dessert plate up and presentations

  • Portions and arranges food on serving dishes and is responsible for portion control and plate presentations

  • Prepares sandwiches and salads on a production line basis

  • Cooks, mixes and seasons ingredients to make dressings, vinaigrettes, batters, fillings and spreads Slices, bakes, broils, cooks, fry's and steams food items as required to complete assigned production

  • Responsible for ensuring food is cooked, cooled and held to proper standards and procedures

  • Cleans and sanitizes kitchen equipment, reach-ins, walk-ins, and shelves while practicing all HACCP (Hazard Analysis and Critical Control Points) procedures

Job Description

Banquets Culinary opportunities may include Full Time Line Cook/Dinner Cook and Full Time Pantry working at any of our impressive Hotels supporting intimate to high volume culinary experiences with unique, customized and innovative menus to complement various events.

The starting rate for Banquets Line Cook/Dinner Cook is $18.10 an hour.

The starting rate for Banquets Pantry is $16.20 an hour.

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 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.

KEYWORD: DLR Casting, dlrcasting, DLRResortRoles, DLRCulinary

Basic Qualifications

  • Minimum 2 years of experience in the culinary field with a focus on high volume production

  • You must be at least 18 years of age to be considered for this role.

  • Proven ability to read and understand recipes

  • Strong organizational skills with the ability to multi task and work in a fast paced team environment

  • Demonstrates excellent guest service skills and an ability to give appropriate service recovery

  • Demonstrates passion and enthusiasm for working in the kitchen.

  • Proven knowledge of culinary techniques and terminology

  • Must have proficient knife skills

  • Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events

Preferred Qualifications

  • Strong communication, proven leadership and interpersonal skills

  • Culinary Education Degree or equivalent

  • Bilingual preferred

Responsibilities

Banquets Line Cook/Dinner Cook:

  • Banquet Dinner Cooks are responsible for execution of all menu categories and specific recipes for all menu items including timing, quality, temperature, portion, and presentation. Prepares, seasons, and cooks stocks, soups, sauces, meats, vegetables and other food items for consumption.

  • Experience and familiar with kitchen equipment including grill, gas range, electric range, broiler, deep fryer, waffle iron, griddle, skillets, blenders, mixers, grinders, slicers, and other kitchen equipment

  • Portions and arranges food and is responsible for portion control and plate presentation

  • Prepares, measures, mixes (following recipes) and/or cooks, and garnishes appetizers, soups entrees, stocks, gravies, sauces, casseroles and other food items

  • Carves meat and able to handle action stations

  • Creates and executes intricate specialty hors d'oeuvres

  • Ability to prepare products according to recipe guidelines, understands measurement requirements and execute them in large format

  • Ability to inventory product, read menus and estimate food requirements to create a production plan

  • Knowledge and thorough understanding of food safety and sanitation guidelines including temperature requirement, HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperatures

  • Responsible for checking and maintaining proper temperatures throughout preparation, cooking cooling, holding and serving of food items including adjusting thermostat controls to regulate temperatures

  • Observes and tests food being cooked by tasting, smelling, and piercing with cooking utensil to determine that food is cooked properly, according to specification

  • Knowledge of food allergens and an ability to assist guests with special dietary needs

  • Cleans kitchen equipment including storerooms and stations

  • Ability to communicate with guests on stage to explain cooking techniques, answer questions, and engage in a professional manner

  • Wash, peel and prepare vegetables and fruits

  • Cut, trim and portion meat, chicken, fish and shellfish prior to cooking

  • Sears, bakes, roasts, broils, and steams meats, fish, vegetables, and other foods

Banquets Pantry:

  • Prepares, measures, mixes,(follows recipes) and/or cooks basic appetizers (hot/cold), garnishes, salads, entrees, sandwich fillings and other food items

  • Works with ovens, broilers, grills, roasters, steam kettles, blenders, mixers and slicers

  • Washes, slices and peels vegetables and fruits. Carves and slice deli meats and cheeses. Produces Garde Manger work for banquets and restaurants. Assists dessert plate up and presentations

  • Portions and arranges food on serving dishes and is responsible for portion control and plate presentations

  • Prepares sandwiches and salads on a production line basis

  • Cooks, mixes and seasons ingredients to make dressings, vinaigrettes, batters, fillings and spreads Slices, bakes, broils, cooks, fry's and steams food items as required to complete assigned production

  • Responsible for ensuring food is cooked, cooled and held to proper standards and procedures

  • Cleans and sanitizes kitchen equipment, reach-ins, walk-ins, and shelves while practicing all HACCP (Hazard Analysis and Critical Control Points) procedures

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Banquets Line Cook/Dinner Cook And Pantry- Full Time

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