Excellent and effective oral and written communication.
Kneeling or squatting to access lower shelves.
Maintain clear and accurate records and documentation.
Walking/Moving in the labs.
Minimum 1 year of electronic part inspection experience.
Occasional exposure to heat and cold.
Must be able to lift up to 50 lbs. when receiving incoming part shipments.
Perform bending and reaching movements to place items on lower and higher shelves.
Must have excellent organizational skills, be highly attentive to details, and have the capacity to handle numerous tasks simultaneously.
Ability to read basic schematics, specifically those related to PCBs and PWAs.
Read and interpret part documentation, including blueprints, drawings, schematics, etc.
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.
Utilize Google Suite, Microsoft Office, and various communication systems effectively.
All employment is contingent upon the successful clearance of a background check and drug test.
Experience utilizing inspection tools (i.e., multi-meters, calipers, micrometers, microscopes).

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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