Pastry Intern - Hospitality Internship Program, Summer 2026

Salamander Hospitality•Middleburg, VA

37d

About The Position

Salamander Middleburg - Triple 5 Star / 5 Diamond Luxury Resort - Summer Pastry Intern 2026 Position Objective To produce pastries, garnishes, ice creams and baked items for restaurant, banquet, and offsite catering use. Our Summer paid internship program dates will be from May 2026 through August 2026. Students will work in the pastry department. In addition to learning the requirements of the position, proper verbiage, the intern will learn the luxury service standards expected at a 5 Star & 5 Diamond resort. Throughout the summer, students will be offered 5-8 classes/seminars on a variety of topics to assist in the development of the student. Including but not limited to Time Management, From Staff to Supervisor, Personality Assessment, Financial/Budget Review etc. Students will also be required to read an assigned book and then be prepared to discuss what they learned with the General Manager and the Director of Human Resources. Housing will be provided for this program with a monthly cost. All selected students must have reliable transportation to and from work assignments and housing for the duration of the program

Requirements

High school or equivalent education required.
A minimum of two years of culinary school or baking experience is preferred.
Must be entering sophomore, junior or senior year Fall 2026
Must be available to work AM Shift- starting at 4:00AM, weekends and holidays.
Thorough knowledge of pastry and breads.
Knowledge of accepted sanitation standards.
Experience with slicers, mixers, grinders, food processors, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Must possess basic computational ability and computer skills.
Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
Must be able to change activity frequently and cope with interruptions.
Ability to work both indoors and outdoors based on business demands; in temperatures ranging from extreme cold to extreme heat.
Works on special projects and contributes ideas to the growth of the department.
Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
Walking and standing are required for the majority of the workday and possibly for 8 hours or more. Length of time of these tasks may vary from day to day and task to task.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
May be required to lift trays of food or luggage weighing up to 30 lbs. occasionally.
Must be able to push and pull carts, luggage and equipment weighing up to 100 lbs. occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

Responsibilities

Prep and prepare pastry items for buffet, banquet and restaurant use according to standard recipes.
Properly plan, prep, and execute banquet BEO buffet and dessert plate up orders correctly and on time.
Prepare and bake the daily breads and breakfast pastries for restaurant use according to standard recipes.
The ability to prep for, set up, run, and break down the restaurant lunch and dinner plating station if needed.
Visually inspect appearance of baked food for proper color combination and overall presentation to maintain appeal.
Maintain the food and labor costs as budgeted (or better) with the highest quality and consistent results.
Ensure proper storage of all pastry items in refrigerators and freezers to maintain product freshness.
Properly rotate food products in order to keep spoilage and waste to a minimum.
Ensure that all equipment in work area is properly cleaned.
Perform other duties as required, i.e., special orders/buffet presentations and cross- training.
Follow Forbes/AAA/Salamander service standards.
Ensures a “positive atmosphere” in all outlets including making contact with 100% of guests, members, and employees on a regular basis.
Meets and greets customers in the outlets.
Complies with resort policies, procedures, and standards of operation.
Assist in the completion of reports on production and necessary requisitions.
Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests, checking in guests, luggage service, valet vehicles, guest room requests, recreation and general clerical/cashier and administrative duties.
Constantly observes quality service standards.
Effectively handles customer concerns.