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500101-Baking and Pastry Extern

Prepare desserts, pastry, cookies, breads and specialty items according to the menu. Assist the chef as necessary and will be spending time in the pastry shop and the bakery. NOTE: This is an externship and must be recognized by extern’s collegiate institution as academic credit towards his/her chosen culinary degree. This is a full-time externship which entails 32-40 hours per week for 4-6 months. Housing is on a first-come, first-serve basis and is not guaranteed.

Essential Duties and Responsibilities include the following.  Other duties may be assigned. 

  • Maintain quality products
  • Prepare food for breakfast / lunch / dinner
  • Maintain a clean, organized and sanitary work area                                       
  • Advise chef when food inventory is depleted
  • Operate all kitchen equipment properly
  • Prepare requisitions slips 

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

Working towards a culinary degree in baking and pastry from an accredited and approved extern school. Must be fluent in both oral/written English language. Must be able to use knives and other kitchen equipment.

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before small groups of customers or employees of organization.

Math Ability:

Ability to work with mathematical concepts. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

Reasoning Ability:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to wet or humid conditions (non-weather); work near moving mechanical parts; extreme cold (non-weather) and extreme heat (non-weather). The employee is frequently exposed to fumes or airborne particles; toxic or caustic chemicals and outdoor weather conditions. The employee is occasionally exposed to work in high, precarious places; risk of electrical shock; work with explosives; risk of radiation and vibration. The noise level in the work environment is usually loud.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 60 pounds. Occasionally push and/or pull 100+ lbs and lift up to 100 lbs with assistance.  Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. 

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