2027-2028 Pastry Intern

Augusta National Golf Club•Augusta, GA

4d•Onsite

About The Position

This role is part of the Augusta National Internship Program, a 10-month, paid program based onsite in Augusta, Georgia. The program provides Interns with hands-on professional experience and meaningful opportunities to contribute within their respective areas while gaining exposure to Augusta National Golf Club and the Masters Tournament. Housing assistance is available for this Internship. The Pastry Internship provides a comprehensive learning experience through scheduled rotations within the Augusta National Golf Club Culinary program. The Pastry Intern will gain hands-on experience in pastry production, menu development, research and development, regular season dining, member events, and large-scale Tournament operations. The primary responsibility of the Pastry Intern is to take direction from and provide support to the Executive Pastry Chef, Pastry Chef, and department staff while maintaining the strict confidentiality of all Club business.

Requirements

Currently enrolled in or a recent graduate of an accredited Culinary Arts, Baking and Pastry Arts, or related program, with the ability to commit to a 10-month internship.
Possess a valid driver’s license and/or complete the Club’s internal motor vehicle training program.
Ability to communicate professionally and work effectively as part of a team.
Foundational knowledge of baking, pastry preparation, and food service techniques.
Knowledge of kitchen safety and sanitation practices.
Basic math skills, including the ability to work with measurements, recipe conversions, food costs, and yields.
Ability to follow recipes, instructions, and established Club standards.
Strong organizational skills and attention to detail.
Ability to work calmly and efficiently in a fast-paced, high-volume environment.
Demonstrated interest in baking and pastry arts and a strong commitment to developing within the craft.

Nice To Haves

Previous experience in a baking, pastry preparation, or food service environment is preferred.

Responsibilities

Assists with the preparation and production of baked goods, breads, pastries, cakes, cookies, pies, tarts, custards, puddings, frozen desserts, and other pastry items following Club recipes and standards.
Measures, mixes, shapes, bakes, and finishes pastry products using established techniques and proper equipment.
Prepares doughs, batters, sponges, custards, mousses, fillings, icings, glazes, ice creams, sorbets, and garnishes.
Develops an understanding of pastry ingredients, including sugar types, fats, oils, flours, starches, and stabilizers.
Applies foundational pastry techniques, including creaming, biscuit, and sponge methods, as well as chocolate tempering and sugar crystallization.
Uses metric and imperial measurements and assists with recipe conversions, food costing, yield analysis, and portion calculations.
Participates in offseason menu development by contributing ideas for seasonal, member event, and Tournament menus.
Assists with recipe testing, tasting, and refinement to support consistency, scalability, presentation, and alignment with Club standards.
Researches ingredients, sourcing options, plating techniques, and current pastry and culinary trends.
Prepares and presents pastry items for regular dining service, member parties, special events, and the Masters Tournament.
Supports large-scale production and high-volume service during member events and Tournament operations.
Sets up, maintains, and breaks down assigned pastry stations, including cleaning and deep cleaning work areas and equipment.
May be solely responsible for an assigned station during service.
Ensures assigned work areas and equipment remain clean and sanitary and adheres to all applicable state and federal sanitation guidelines.
Covers, dates, labels, and stores reusable products according to established procedures.
Assists with receiving, organizing, storing, and distributing pastry ingredients and supplies.
Participates in orientation, safety training, sanitation training, property familiarization, and introductions to the Culinary team.
Meets regularly with an assigned mentor and Culinary leadership to discuss progress, receive feedback, and establish future development goals.
Participates in workshops focused on pastry techniques, sustainability, culinary innovation, leadership, and professional development.
Completes advanced pastry training following the Masters Tournament.
Participates in post-Tournament debriefing and feedback sessions.
Develops and executes a capstone menu for a member event and presents the final project to the Executive Pastry Chef.
Tracks relevant experiences, internship activities, and professional development throughout the program.
Performs all other duties deemed by management to be an integral part of the job.