Cook 1 (Fine Dining Adv. Line Cook) - Victoria & Albert's

Have you ever dreamed of working for Walt Disney World, have culinary experience in a MICHELIN Star-rated kitchen, while wanting to build a stable culinary career with one of the best hospitality companies in the world? Victoria & Albert’s located within Walt Disney World’s Grand Floridian Resort and Spa, is recognized with a MICHELIN star, AAA 5 Diamond Award, and Forbes Travel Guide Five-Star rating. These distinctions reflect our commitment to exceptional cuisine, refined technique, and world-class hospitality.

We are currently seeking a Signature Cook 1 (Fine Dining Advanced Line Cook) with strong culinary fundamentals, a desire for excellence, and a genuine passion for the culinary arts!

Our Culinary Cast Members work collaboratively to execute a sophisticated, multi-course tasting menu that celebrates classical culinary foundations, contemporary techniques, and exceptional seasonal ingredients. Every service demands artistry, precision, consistency, an unwavering commitment to the smallest details.

We value culinarians who demonstrate curiosity, accountability, teamwork, and a willingness to learn. Through mentorship, daily tastings, culinary education, and exposure to ingredient exploration and menu development, our kitchen provides opportunities for professional growth and continued refinement of technical skills.

If you are committed to continued personal growth and passionate about delivering extraordinary dining experiences, we encourage you to apply today!

Additional Signature Dining locations may also be considered based on interview performance, experience, and skill set.

• Maintain standards and specifications related to food preparation and food handling daily; understand measurement requirements
• Check and maintain proper temperatures throughout the preparation, cooling, holding, and serving of food items
• Evaluate food quality through sensory assessment, including flavor, aroma, texture, temperature, and appearance
• Maintain cleanliness and sanitation of kitchen equipment, tools, and work areas
• Execute special dietary accommodations accurately while maintaining strict ingredient awareness and cross-contact prevention procedures
• Prepare, finish, and adjust sauces à la minute, ensuring proper flavor balance, texture, temperature, and consistency
• Execute the preparation, cooking, and presentation of refined dishes according to established culinary standards and recipes
• Maintain exceptional consistency, precision, and attention to detail throughout daily preparation and dinner service
• Demonstrate proficiency in classical and contemporary cooking techniques, including roasting, sautéing, poaching, braising, and advanced sauce preparation
• Execute precise cooking and refined plating techniques with consistency and attention to detail
• Demonstrate proper handling, storage, preparation, and utilization of premium seasonal ingredients
• Maintain organized mise en place and demonstrate effective time management throughout preparation and dinner service
• Participate in daily culinary tastings, feedback discussions, and continuous refinement of menu execution
• Participate in culinary education, ingredient exploration, and collaborative tastings that support the continued evolution of our dining experience
• Collaborate with fellow Culinary Cast Members and leadership to ensure seamless service execution
• Maintain exceptional organization, preparation standards, and personal accountability throughout daily operations

• Must be at least 18 years of age
• Effective verbal communication skills and the ability to collaborate within a professional kitchen environment
• Minimum of 2 years of recent line cook experience, including grill and sauté, OR a culinary certificate with at least 1 year of recent line cook experience, including grill and sauté
• Working knowledge of professional kitchen equipment, including conventional and contemporary cooking equipment
• Strong foundational cooking skills, including grill, sauté, roasting, braising, and poaching, with proficiency in professional kitchen tools
• Knowledge of modern and classical techniques
• Basic understanding of seafood fabrication and proper protein handling
• Knowledge and understanding of food safety and sanitation guidelines, including temperature requirements and HACCP (Hazard Analysis and Critical Control Points), while understanding the science of cooking temperatures
• Ability to execute precise plating presentation standards with consistency
• Working knowledge of ingredient quality, product identification, and seasonality
• Knowledge of stock preparation, reductions, emulsions, and sauce refinement
• Ability to follow detailed recipes, understand measurements, and execute precise preparation methods
• Strong organizational skills, attention to detail, and effective time management
• Ability to maintain consistent culinary standards while working in a collaborative, high-expectation environment
• Demonstrated accountability, professionalism, and willingness to receive and apply constructive feedback

• Previous experience in fine dining, tasting-menu restaurants, or luxury hospitality environments
• Advanced understanding of classical French culinary techniques and contemporary culinary applications
• Knowledge of premium ingredients such as caviar, Wagyu beef, specialty mushrooms, and seasonal luxury products
• Demonstrate proficiency in whole-fish fabrication, shellfish preparation, and precision seafood cookery techniques
• Knowledge of meat fabrication, muscle structure, fat content, and appropriate cooking methods for proteins
• Experience handling and preparing game meats and game birds
• Ability to identify different cheese varieties from around the world and understand proper storage and procedures
• Advanced sauce preparation, including classical mother sauces, reductions, emulsions, jus, and contemporary sauce techniques
• Knowledge of specialty produce, rare mushrooms, seasonal ingredients, and international culinary products
• Ability to communicate culinary techniques, ingredients, and menu preparations confidently and professionally when interacting with Guests in a Chef's Table setting
• Familiarity with precision cooking methods, including sous vide, low-temperature cooking, and controlled-temperature preparation
• Experience using specialized culinary equipment, including vacuum sealers, combi ovens, dehydrators, and blast chillers
• Experience executing intricate, multi-component dishes within a tasting-menu format
• Demonstrated culinary curiosity, creativity, and a desire to continually expand technical knowledge and skills

At Disney, we are makers and doers. Experience the Disney Difference through outstanding and unique perks and benefits like cast-exclusive discounts, and access to tuition assistance through Disney Aspire!

SCHEDULE AVAILABILTY Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am. Please note that the principles of seniority are used to schedule all roles.

SUBMITTING YOUR APPLICATION After clicking “Apply Now” below, the employment application will open in a new window. Please complete ALL pages of the application by clicking “Next” on each page, then “Submit” on the final page.

KEYWORD: WDW Casting, wdwcasting, Chef Assistant, Culinary, Lead Line Cook, Fine Dining WDW: Walt Disney World Casting Hourly Jobs

The pay rate for this role in Florida is $28.10 per hour.Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits. To learn more about our benefits visit: https://jobs.disneycareers.com/benefits.