Baking and Pastry Intern

High Hampton; North Carolina; On-site; USD 17,000 - 22,000; Full time

Benefits offered by this job

Housing availability

Paid internship

Job summary

High Hampton is seeking a Pastry Intern to support the bakeshop team during the Summer trimester (May–August). The role involves preparing pastries, cookies, and desserts, and assisting with cake requests and menu development.

Interns will gain hands-on experience in a fully equipped bake shop, with duties including inventory, production planning, and collaboration with housekeeping for dessert presentation.

Qualifications

• 1 year of experience in restaurant pastry or culinary education.
• Basic kitchen operations experience.
• Basic bread and/or plated dessert experience.

Responsibilities

• Maintaining cleanliness and organization of the bakeshop.
• Communicating pastry supplies and equipment needs.
• Proper rotation and monitoring of raw and finished products.
• Bake bread fresh throughout nightly service.
• Cookie production/scooping and cake requests.
• Aid in recipe/menu development and event planning.

Education

1 year of experience in Restaurant and Pastry or Culinary Education in Baking and Pastry

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 SouthCashiers, NC 28717This 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