Ability to work off shift hours in support of plant initiatives.
Occasionally required to climb or balance, stoop, kneel, reach, push, pull, and perform repetitive motions
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus
Regularly stand and walk for extended periods of time
Ability to work in a manufacturing environment (i.e., ability to wear required PPE, work in a dusty, hot, non-climate-controlled environment; with stairs, frequent walking, standing and occasional lifting of material).
Must be able to demonstrate proficiency in core production roles within 90 days of hire.
Due to the open environment of the warehouse, must be able to work in various weather and temperature conditions to include extreme heat, humidity and cold
Regularly required to talk or hear
Regularly use hand-eye coordination, grasp, manipulate, and reach with hands and arms.
Possess basic arithmetic skills
Frequently lift and/or move objects up to 50 pounds and occasionally lift and/or move objects that weigh more than 100 pounds using mechanical equipment
Possess knowledge of personal computers skills.

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Los Angeles, CA 90036

$19.20-$20.81/hr

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Disneyland Resort Culinary Pastry Hiring Event - April 15, 2026

Disney

Anaheim, CA 92802

$29/hr

~ 34 min Onsite

Create and design specialty desserts and show pieces
Have good judgment of food quality and production, understand the impact of spoilage
You must be at least 18 years of age to be considered for this role
Demonstrate a desire to provide excellent guest service and be part of a team
Uphold kitchen safety and sanitation, including temperature requirements
Ability to assist Chef in preparing items for Guests with special dietary needs
Strong listening and organizational skills and ability to take direction
Prepare products according to recipe guidelines
Knowledge of culinary techniques and terminology
Lead cake decorating for weddings and special events
Clean kitchen equipment and practice HACCP (Hazard Analysis and Critical Control Points) procedures
Culinary education degree or equivalent experience required with less than 2 years of experience in culinary field
Strong experience with cakes, plated desserts, and working in a banquet and restaurant environment
Operate tools, measurements, ingredients, equipment, small wares, and cooking required for a bakery
Ability to multi-task and adapt to production requirements in a fast-paced team environment
Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays, and special events
Ability to follow and understand recipes in a mass volume environment
Minimum of 2 years of experience in culinary field/restaurants with a focus on high-volume production
Speed, accuracy, and efficiency in the kitchen are required and ability to work well under pressure
Strong piping skills