Culinary Summer Internship (Cook 4) - Part Time, $28.48/hour
The Walt Disney Company
- Kapolei, HI
- $28.48 per hour
- Training
- Part-time
- 100% full coverage of healthcare for you and your eligible dependents
- 100% paid tuition at network schools
- Free lunch
- Free parking
- Free theme park admission and much more!
Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year.Keyword: AULANI CASTING, AULANICASTINGCategoryFood and BeverageBasic Qualifications
- Currently enrolled or graduated within six months of application submission, in an accredited college/university
- Ability to multi task and work in a very fast paced team environment
- Demonstrates a desire to work in a guest service and team environment
- Demonstrates passion and enthusiasm for working in the kitchen
- Strong listening skills and ability to follow direction
- Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events
- Recommendation from school
- Food Safety Certification or equivalent
- Knowledge of Hawaiian/Japanese language preferred
- Prepares, seasons and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periods
- Portions and arranges food on serving dishes and is responsible for portion control and plate presentation
- May cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreads
- May wash, peel, slice, scoop, dice and julienne vegetables and fruits
- Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food items
- Some knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment
- Ability to prepare products according to recipe guidelines
- Knowledge and understanding of kitchen safety and sanitation including temperature requirements
- Has good judgment of food quality and production, understands the impact of spoilage
- Ability to assist Chef in preparing items for Guests with special dietary needs
- Cleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures