Pastry Dinner Cook | Banquets & Fine-Dining Desserts

Disneyland Resort; Anaheim (CA); On-site; USD 32,000 - 45,000; Full time

Benefits offered by this job

Benefits package

Job summary

Disneyland Resort in California seeks a Dinner Cook in our pastry production facilities. The role focuses on high-volume dessert production, plating, and showpieces for Banquets and Fine-Dining settings, including mousse, choux pastry, and macarons.

Candidates must be 18+, with relevant culinary training and weekend/evening availability. Responsibilities include following recipes, maintaining HACCP standards, and assisting with cake decorating under pastry leadership.

Qualifications

• Minimum of 2 years of experience in culinary field/restaurants.
• Knowledge of culinary techniques and terminology.
• Ability to follow and understand recipes in a mass volume environment.
• Strong organizational skills, speed, accuracy and efficiency.
• Strong listening skills and ability to take direction.
• Experience with mousse, pate-a-choux and French macarons.

Responsibilities

• Prepare products according to recipe guidelines.
• Uphold kitchen safety and sanitation, including temperature requirements.
• Judgement of food quality and production; monitor spoilage.
• Assist Chef in preparing items for Guests with special dietary needs.
• Operate tools, ingredients, equipment, and baking wares.
• Clean kitchen equipment and practice HACCP procedures.
• Formulate and prepare complex recipes for Banquets and Fine-Dining.
• Assist Pastry Chef with cake decorating.
• Follow recipes in mass volume environment.
• Show strong organizational and multi-tasking abilities.

Skills

Piping skills

Bilingual

High-volume production

Education

Culinary education program

Job description

Disneyland Resort in California seeks a Dinner Cook in our pastry production facilities. The role focuses on high-volume dessert production, plating, and showpieces for Banquets and Fine-Dining settings, including mousse, choux pastry, and macarons.

Candidates must be 18+, with relevant culinary training and weekend/evening availability. Responsibilities include following recipes, maintaining HACCP standards, and assisting with cake decorating under pastry leadership.