Disneyland Resort Culinary Fine Dining Hiring Event - April 15, 2026

Anaheim, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Hourly

Work Schedule

Flexible

Day Shifts

Weekend Shifts

Night Shifts

Benefits

Medical insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

financial benefits

Job Description

The Disneyland Resort, located in Anaheim, California, is a world-renowned entertainment and hospitality destination that offers guests unparalleled experiences through its captivating theme parks, hotels, and fine dining establishments. Among its prestigious offerings are the Signature Fine Dining restaurants, including the award-winning Napa Rose Restaurant inside Disney's Grand Californian Hotel & Spa, Carthay Circle, and the exclusive Club 33. These restaurants are celebrated for combining exceptional ingredients with imaginative culinary artistry, creating unforgettable dining experiences that delight guests and uphold Disney's legacy of storytelling and magic.

Napa Rose recently underwent a stunning transformation featuring a bold new menu and... Show More

Job Requirements

Must be at least 18 years of age
passion for culinary and delighting guests with food for a Disney culinary experience
minimum of 2 years of experience in culinary field/restaurants with a focus on high-volume production or culinary education degree with less than 2 years of experience
proficient knife skills
knowledge of culinary techniques and terminology
ability to follow and understand recipes in a mass volume environment
speed, accuracy, and efficiency in the kitchen
ability to work well under pressure
strong listening and organizational skills
ability to multitask and adapt to production requirements in a fast-paced team environment
desire to provide excellent guest service
must be flexible and able to work various shifts including days, nights, weekends, holidays, and special events

Job Qualifications

Culinary education degree or equivalent experience
minimum of 2 years of experience in culinary field/restaurants with a focus on high-volume production
proficient knife skills
knowledge of culinary techniques and terminology
ability to follow and understand recipes in a mass volume environment
speed, accuracy, and efficiency in the kitchen
strong listening and organizational skills
ability to multitask and adapt to production requirements in a fast-paced team environment
desire to provide excellent guest service and be part of a team
operate all kitchen equipment, including adjusting thermostat controls
maintain food safety and sanitation guidelines including HACCP procedures
ability to handle special dietary requests
observe, test, and ensure food is cooked and plated to proper standards

Job Duties

Prepare, season, and cook stocks, soups, sauces, meats, vegetables, desserts, and other foodstuffs for consumption in restaurants
operate all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles
maintain standards and specifications related to food preparation and food handling daily, understand measurement requirements
uphold food safety and sanitation guidelines, including maintaining proper temperature requirements and HACCP procedures
responsible for checking and maintaining proper temperatures throughout preparation, cooling, holding, and serving of food items
handle special dietary requests and work with guests requiring special requests due to dietary concerns
observe, test, and ensure food is cooked and plated to proper standards
perform line cook and pantry skills such as roasting, baking, and broiling meats, fish, vegetables, and other foods

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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