Baking & Pastry Internship

Greenbrier International; Northern (KY); On-site; USD 17,000 - 24,000; Full time

Job summary

Greenbrier International is seeking a Second Pastry Cook in a culinary setting. You will assist the Pastry Cook and Pastry Chef with dessert preparation and support station prep and service according to recipes and leadership guidance.

The role requires a High School Diploma or GED, and a Culinary Arts degree (AOS/AS) or equivalent experience. Fluent English is required for reading, writing, and communication. Work hours vary, with multiple shifts available on-site at the facility.

Qualifications

• High School Diploma or GED required.
• AOS/AS in Culinary Arts or completion of a 3-year Pro-Start program or 3 years experience in a comparable food production operation.
• Must be able to read, write and speak fluent English.

Responsibilities

• Assist Pastry Cook and Pastry Chef in dessert preparation.
• Complete assignments for station prep and station service as scheduled.
• Follow recipes and lead directions to perform tasks efficiently.

Skills

Fluent English

Education

High School Diploma or GED

AOS/AS in Culinary Arts or Pro-Start program or 3 years food production experience

Job description

Job Information

Department Name: Culinary

Hospitality

$14.77

City: White Sulphur Springs

State/Province: West Virginia

24986

Job Description

Position: Second Pastry Cook

Department: Chef

Primary Responsibilities

• Assist Pastry Cook and Pastry Chef in dessert preparation
• Complete assignments as scheduled both station prep and station service
• Complete tasks with the direction of the lead and according to recipes or information provided in an expedient and efficient manner
• Obtain all necessary utensils, tools, and other supplies required

Normal Working Hours

Shift, days

• Flexible: 5:00am - 1:30pm
• 7:00am – 3:30pm
• 1:30pm – 10:00pm

Days off vary

In order to be successful in this position, the ideal candidate must meet the following criteria in addition to the Ten Essential Attributes for All Employees.

Past Work Experience Requirements

• Previous experience working in production kitchen

Educational Requirements

• High School Diploma or G.E.D.
• A.O.S. or A.S. Degree in Culinary Arts or Completion of a 3-year Pro-Start Program or 3 years experience in an equivalent standard food production operation

Communication Skills Requirements

• Must be able to read, write and speak fluent English

Physical Requirements

Location of Work

• Indoors
• Heated
• Below Ground

Work Postures

• Continuous (up to 8 hrs)
• Frequent (Up to 5.5 hrs)
• Infrequent (Up to 3 hrs)
• Rarely (up to .5 hrs)
• Standing- Continuous
• Walking- Frequent
• Bending/Stooping- Frequent
• Overhead Reaching- Frequent
• Arm/Hand Movement- Frequent

Lifting Requirements

• Must be able to lift over 41 pounds in the following positions:
• Horizontal Lift
• Floor to Waist Lift
• Grasping
• Push/Pull

Required Supervision

• Reports to Executive Pastry Chef or Lead

Other Requirements

• Consistent demonstration of the Ten Essential Attributes

Requirements are subject to change