Pastry Intern/Externship (seasonal)

Pastry Intern/Externship (seasonal)

If you love to prepare skillful, ingredient-driven pastries that celebrate the success of our lauded outlets, The Elm, The Tap, The Winter Center, Banquets, then this is the job for you. We are seeking consistent execution in pastry arts that will exceed our members’ expectations. You will be responsible for supporting the operations of the pastry department, assisting the Executive Pastry Chef in all duties, ensuring excellent quality throughout our dessert offerings. Assist in training, our Pastry Interns/Externs.

ABOUT YOU:

· You present initiative and ingenuity with minimal supervision and possess excellent time management and multi-tasking skills.

· You take pride in being the final ‘inspector’ of your pastry creations.

· You have an optimistic personality, and you thrive in a fast-paced environment.

· You lead by example, exhibiting a calm demeanor, maturity, professionalism and leadership skills.

· You possess a working knowledge and understand the nuances between front and back of house and BEO’s.

· You are a multi-tasking guru that maintains a high level of organization and detail.

WHAT YOU NEED TO BE SUCCESSFUL:

· High School Diploma or equivalent AND a 2-year pastry/baking degree OR 2+ years’ experience in the pastry industry.

· Ability to read, write, compute, communicate in English and Imperial measurements.

· Ability to quickly assess situations, determine priority, create a strategy and implement it.

· Effective and engaging communication with fellow associates, supervisors, managers and staff.

· Knowledge of all safety protocols for both BOH & FOH areas.

· Able to function with prolonged periods of standing and walking in hot kitchen environment.

· Knowledge and ability to assist in all areas of back of house, including but not limited to plating, line work, expo etc...

WHAT YOU GET TO DO:

· Production, preparation and presentation of all pastries.

· Read, understand and execute standardized recipes provided by the Executive Pastry Chef.

· Collaborate with Executive Pastry Chef, Executive Sous Chef & Executive Chef in potential creation of menu development.

· Assist in the procurement, inventory and organization of all items needed for the Pastry Shop.

· Monitor food quality in all freezers, coolers and dry storage for proper handling and rotation.

· Ensure quality and consistency set forth by Executive Pastry Chef, and ultimately the Executive Chef.

· Read, understand and implement BEO’s.

· Make logical decisions relating to storage par levels, must be able to organize and prioritize daily par sheets.

· Understand the importance of providing a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive food quality.

· Be cognizant and report on the need for maintenance and sanitation of the kitchen, equipment, and related areas.

· Assist other team members/kitchens as needed with special projects, requests, VIP events or to support during staffing shortages as directed.

· Comply with attendance rules and regulations and be available to work on a regular basis.

· Pastry does not have set days off or a set schedule. If a specific day is needed, it must be submitted in accordance with the Chevy Chase Club Culinary Request Off requirements.

· All other duties outlined by the Executive Pastry Chef / Executive Chef