Disneyland Resort Culinary Pastry - Virtual Interviews

Disney•Anaheim, CA

13d•Onsite

About The Position

Disneyland Resort is recruiting for hourly pastry roles, including Pastry Chef/Head Baker and Pastry Dinner Cook, at Central Bakery or the Disney’s Grand Californian Hotel & Spa Bakeshop. Central Bakery is a 10,000-square-foot, high-production facility serving two theme parks, Disneyland Hotel, and park banquets and festivals. The hotel bakeshop supports banquet special events and Napa Rose, the resort’s fine dining restaurant. The work involves producing pastries and desserts in a high-volume kitchen and contributing to guest dining experiences. The posting offers a virtual interview opportunity for candidates unable to attend the listed culinary and pastry hiring events. Candidates must submit an application and current resume. Applicants must be at least 18 years old. The Pastry Chef/Head Baker role pays $29.00 per hour; the Pastry Dinner Cook role pays $28.00 per hour. Schedules may begin as early as 5:00 a.m. or end as late as 3:00, 4:00, or 5:00 a.m., and require flexibility across days, nights, weekends, holidays, and special events. Select medical, financial, and/or other benefits may be provided depending on the level and position offered.

Requirements

Must be at least 18 years of age.
Passion for culinary work, pastry, and baking, and for delighting guests with food.
At least 2 years of experience in the culinary field or restaurants, or a culinary degree and equivalent experience focused on high-volume production.
Knowledge of culinary techniques and terminology.
Ability to follow and understand recipes in a mass-volume environment.
Strong organizational skills and the ability to work quickly, accurately, and efficiently while multitasking in a high-volume kitchen.
Strong listening skills and ability to take direction.
Flexibility to work a variety of shifts, including days, nights, weekends, holidays, and special events.
Strong piping skills.
Good judgment of food quality and production, including understanding the impact of spoilage.
Ability to use bakery tools, measurements, ingredients, equipment, and small wares.
Knowledge of pastry techniques, including scaling, mixing, proofing, baking, decorating, and finishing.
Experience making mousse, pâte à choux, and French macarons.
Must submit an application and current resume.

Nice To Haves

Experience plating fine dining desserts.
Experience with detailed cake decorating and showpieces, especially for weddings and special events.
Completed culinary education program or equivalent leadership experience.
Bilingual.

Responsibilities

Prepare pastries and desserts in a high-volume bakery environment.
Follow recipes and culinary procedures in a mass-volume setting.
Maintain kitchen safety and sanitation, including temperature requirements, and practice HACCP procedures.
Assess food quality and production and understand the effects of spoilage.
Assist the Chef in preparing items for guests with special dietary needs.
Operate bakery tools, equipment, small wares, and measuring tools.
Clean kitchen equipment.
Provide excellent guest service and work as part of a team.