Baking and Pastry Intern - Blackberry Farm

Blackberry Farm; Walland (TN); On-site; USD 17,000 - 22,000; Full time

Benefits offered by this job

Hourly pay

Housing availability

Job summary

Blackberry Farm in Walland, TN, seeks a Pastry Internship participant for the upcoming Summer trimester (May-August). The role involves assisting with cookie production, desserts, bread, and special dessert requests, while learning garden-inspired pastry techniques from a small kitchen team.

Internship lasts about 15 weeks, with 30-40 hours per week and housing availability on a limited basis. Paid hourly; opportunity to contribute to menu development and seasonal events.

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.
• Able to read/understand recipes using different measuring systems.
• Able to communicate with different shifts to ensure FIFO and inventories.

Responsibilities

• Maintain cleanliness and organization of the bakeshop.
• Bake bread fresh throughout nightly service.
• Cookie production/scooping and dessert plating setup.
• Assist with cake requests and recipe/menu development.
• Support inventory and rotation of pastry supplies.

Skills

Reading recipes

Communication across shifts

Weights & measures

Team collaboration

Education

Culinary Education in Baking and Pastry

Basic Kitchen Operations

Bread and Plated Dessert experience

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.

1471 W. Millers Cove Rd Walland, TN 37886

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
• Baking and Pastry Internships are available during the following three Trimesters:

January 1st- April 30th

May 1st- August 31st

September 1st- December 31st

• 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