Internship Information
Pastry
Reporting Relationship
The Pastry intern reports directly to the Executive Pastry Chef, Assistant Pastry Chef and indirectly to the Corporate Chef.
Hours
Interns will be scheduled an average 37 - 45 hours per week, based on business levels.
Overview
The Pastry Internship allows the student to apply concepts and theories learned in the classroom to the workplace. The student will gain hands on experience in a wide variety of pastry situations including weddings, breakfast and pastry production, restaurants, private club, banquets and the ice cream shop. The student who qualifies and participates in our program will gain tangible and intangible skills to develop Pastry and Baking expertise.
Required Skills/Certificates Including Physical Requirements
Must have:
• Exceptional customer service skills
• A working knowledge of proper food handling and storage
• Sanitation Certificate
Must be:
• Enrolled in an accredited culinary program
• Must be fluent in conversational English (speaking, reading, writing, and understanding)
• Functionally literate with written and math skills associated with the position
• Able to apply common sense understanding to lift, carry, push, or otherwise move up to 75 pounds occasionally and 20 pounds frequently
• Able to communicate, hear, taste, smell, and distinguish colors and have clear vision of 20 inches or more
• Able to walk and stand for at least 4 consecutive hours
• Able to grasp, turn, and hold objects with hands and have basic culinary knife skills
Preferred Skills/Certificates
• Six months of experience in related field.
Equipment
• Gas range
• Broiler
• Ovens
• Carousel Oven
• Mixers
• Knives
• Other standard bakery equipment
Activities
1. Adhere to Pastry rotation as developed by the Executive Pastry Chef to include, but not limited to:
• AM Shift
• Bakery Shift (8 pm - 4 am)
• Cooper’s Homemade Ice Cream and Desserts2. Complete all requirements as requested by sponsoring organization.
3. Perform various routine pastry production duties to include set-up and prep work.
4. Wash, peel, slice, dice and chop fresh fruits.
5. Assemble ingredients.
6. Prepare cookies, cakes, pies, breakfast pastries and French pastries.
7. Prepare restaurant, banquet and private club desserts.
8. Prepare assorted breads and pizza dough.
9. Prepare specialty ice creams, sorbets and gelatos.
10. Assist in preparing buffet presentations, showpieces, chocolate work, specialty cakes, wedding cakes.
11. Assist with the delivery, set-up and breakdown of banquet functions.
12. Assist with the breakdown and cleaning of kitchen.
13. Must follow all standards and procedures as stated in company and department handbooks.
14. Perform assignments in a safe and sanitary manner.
15. Attend staff “Home Team” meetings.
16. Attend Customer Service class.
17. Perform other duties as assigned.
The intern may be exposed to all weather conditions, slippery floors, and very hot and cold conditions due to ovens and freezers. Start dates are flexible.