Kneeling or squatting to access lower shelves.
Minimum 3 years of hands-on inspection experience with electronic components, mechanical assemblies, or similar systems.
Demonstrates ability to read and interpret complex technical documentation, including schematics, mechanical drawings, BOMs, and routing diagrams.
Walking/Moving in the labs.
Advanced proficiency using inspection tools and test equipment (e.g., multi-meters, calipers, micrometers, microscopes, torque drivers).
Capable of identifying, documenting, and communicating non-conformances and contributing to corrective/preventive actions.
Strong experience inspecting against IPC standards (J-STD-001, IPC-A-610, IPC-A-620), with working knowledge of defect criteria and process controls.
Occasional exposure to heat and cold.
Proficient with Google Workspace and Microsoft Office for reporting, documentation, and communication.
Must be able to lift up to 50 lbs. when receiving incoming part shipments.
Must possess strong organizational skills, attention to detail, and the ability to manage multiple priorities in a fast-paced environment.
Perform bending and reaching movements to place items on lower and higher shelves.
NOTE - Must be a U.S. Person (U.S. Citizen, or U.S. Permanent Resident) due to clients under U.S. federal contracts.
High School Diploma or GED.
Excellent written and verbal communication skills.
All employment is contingent upon the successful clearance of a background check and drug test.

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

Disney

Anaheim, CA 92802

$28/hr

~ 34 min Onsite

Proficient knife skills
Demonstrate a desire to provide excellent guest service and be part of a team
Strong listening and organizational skills and ability to take direction
Responsible for checking and maintaining proper temperatures throughout preparation, cooling, holding, and serving of food items, including adjusting thermostat controls to regulate temperatures
You must be at least 18 years of age to be considered for these roles
Knowledge of culinary techniques and terminology
Prepare, season, and cook stocks, soups, sauces, meats, vegetables, desserts, and other foodstuffs for consumption in restaurants
Ability to multitask and adapt to production requirements in a fast-paced team environment
Uphold food safety and sanitation guidelines, including maintaining proper temperature requirements and HACCP (Hazard Analysis and Critical Control Points) procedures while understanding the science in cooking temperatures and clean kitchen equipment
Operate all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles
Able to perform line cook and pantry skills, such as roasting, baking, and broiling meats, fish, vegetables, and other foods
Culinary education degree or equivalent experience required with less than 2 years of experience in culinary field
Observe, test, and ensure food is cooked and plated to proper standards
Ability to handle special dietary requests and work with Guests requiring special requests due to dietary concerns
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
Maintain standards and specifications related to food preparation and food handling daily, understand measurement requirements