Baking and Pastry Intern

High Hampton Inn, LLC; High Hampton (NC); On-site; USD 2,066,000 - 2,755,000; Full time

Benefits offered by this job

Housing available

Travel benefits

Job summary

High Hampton Inn, LLC is offering a pastry internship for the Summer trimester (May-August) at our bakeshop in Cashiers, NC. The internship lasts about 15 weeks with 30-40 hours per week and includes housing options depending on availability.

You will assist with cookie production, dessert plating, bread baking, and menu development, while learning pastry techniques and applying seasonal produce in desserts.

Qualifications

• 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

Responsibilities

• Maintaining cleanliness and organization of the bakeshop
• Communicating pastry-specific supplies and equipment needs
• Proper rotation and monitoring of raw and finished products
• Proper wrapping and storage of all pastry products
• Completing weekly ice cream inventory
• Setting up pastry line for nightly dessert plating
• Bake bread fresh throughout nightly service
• Cookie production/ scooping
• Assist with cake requests
• Aid in recipe/ menu development
• Maintain awareness of upcoming events through a scheduled event chart
• Knowledge of heirloom vegetables and fruits
• Visiting and learning about growing produce through the garden and how to incorporate it into desserts

Skills

Inventory FIFO

Kitchen communications

Education

1 year pastry/culinary education

Basic kitchen operations

Tools

Kitchen equipment

Job description

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. 1525 Hwy 107 South Cashiers, NC 28717

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 bakeshop.

We are currently accepting applications for our Summer trimester (May-August).

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Maintaining cleanliness and organization of the bakeshop
• Communicating all pastry-specific supplies and equipment needs
• Proper rotation and monitoring of raw and finished products
• Proper following of dessert production rotation
• Proper wrapping and storage of all pastry products
• Completing weekly ice cream inventory
• Responsible for setting up pastry line for nightly dessert plating
• Bake bread fresh throughout nightly service
• Cookie production/ scooping
• Bake arrival amenities for Housekeeping
• Assist with cake requests
• Aid in recipe/ menu development
• Maintain awareness of upcoming events through a scheduled event chart
• Knowledge of heirloom vegetables and fruits
• Visiting and learning about growing produce through the garden and how to incorporate it into desserts

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

Must comply with all company policies and procedures. To perform the essential functions of this position regular and consistent attendance is required. Must be able to work well with other Team Members and Managers and interact with our guests.

EDUCATION and/or EXPERIENCE

• 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

LANGUAGE SKILLS

• 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, including two restaurants and the In-Room-Dining program
• Must be able to communicate effectively with guests, managers, and team members

MATHEMATICAL SKILLS

• Must be able to convert recipes into larger and smaller batches. Must thoroughly understand weights, measures, and conversion of both

REASONING ABILITY

• Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals

PHYSICAL DEMANDS

• Must be able to lift up to 50 lbs.
• Must be able to work long periods of time standing

WORK ENVIRONMENT

• Fully equipped bake shop staffed by as many as three people at one time. Requires working as part of the overall kitchen team and sharing equipment, supplies, and product
• Must be able to work outdoors in all weather conditions

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.

From ensuring our guests have a memorable stay to providing renowned cuisine, High Hampton provides career-defining opportunities, a comprehensive benefits program, and the tools to explore and grow your career. Some of our benefits include travel perks and property benefits, tuition reimbursement, paid time off with additional paid holidays, health insurance and flexible spending accounts, 401k match with profit share and training and education.

High Hampton is an Equal Opportunity Employer.