Baking and Pastry Intern

BLACKBERRY FARM•Cashiers, NC

7d•Onsite

About The Position

This position is responsible for all aspects of pastry food preparation up to and including the final presentation for delivery to guests. Responsibilities will include cookie production/ scooping, assisting with cake requests, finishing/sending lunch and dinner desserts daily, maintaining proper rotation and monitoring of raw and finished products, creating special requests/ dietary desserts for lunch service, and maintaining cleanliness and organization of the bakeshop. High Hampton, listed on the National Register of Historic Places, has inspired residents and guests to connect with nature and each other for 96 years. Amenities at this 3,600-foot elevation, 1,400-acre property include a myriad of seasonal events, a scenic mountain golf course redesigned by Tom Fazio, five tennis courts, 15-miles of hiking trails, a 35-acre private lake for swimming, boating, fishing, and other water-related activities and top-notch high country cuisine. High Hampton is an Equal Opportunity Employer.

Requirements

The intern is required to have completed at least one year of culinary school.
The internship will last approximately 15 weeks.
Interns must arrive within 2 weeks of the trimester start date and depart no later than the end date.
The Baking and Pastry internship is a temporary position with an expected 30-40 hours per week.
A limited number of positions are available based on housing availability.
Pastry internships are paid at an hourly rate.
We are currently accepting applications for our Summer Trimester (April - August).
Must comply with all company policies and procedures.
To perform the essential functions of this position, regular and predictable attendance is required.
Must be able to work well with other Team Members, Managers, and interact with our guests.
1 year of experience in Restaurant and Pastry or Culinary Education in Baking and Pastry
Basic Kitchen operations experience
Basic Bread and/or Plated Dessert experience
Must be able to read and understand recipes that use different measuring systems
Must be able to communicate with different shifts to ensure FIFO and inventories
Must be able to communicate effectively with guests, managers, and team members
Must be able to convert recipes into larger and smaller batches. Must thoroughly understand weights, measures, and conversion of both
Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals
Must be able to lift up to 50 lbs.
Must be able to work long periods standing