Pastry B - Williamsburg Lodge

Who We Are Founded in 1926, the Colonial Williamsburg Foundation is a private, not-for-profit educational, historic, and cultural institution that owns and operates one of the largest and best-known museum complexes in the world. Our mission is “that the future may learn from the past” through preserving and restoring 18th-century Williamsburg, Virginia’s colonial capital. We engage, inform, and inspire people to learn about this historic capital, the events that occurred here, and the diverse peoples who helped shape a new nation.

Today, Colonial Williamsburg is the largest living history museum in the U.S. The Historic Area is the 301-acre restored colonial capital with 89 original buildings and 525 buildings reconstructed to how they appeared in the 18th century through extensive archaeological, architectural, and documentary research. The Historic Area is staffed by highly trained, historically dressed interpreters and expert tradespeople who bring the 18th century to life. The Foundation also owns and operates two world-class museums, the DeWitt Wallace Decorative Arts Museum, and the Abby Aldrich Rockefeller Folk Art Museum, The Bob and Marion Wilson Teacher Institute , and a renowned research library, the John D Rockefeller Jr Library.

Additionally, Colonial Williamsburg is home to five world class accommodations at the Williamsburg Inn, Williamsburg Lodge Autograph Collection, the Griffin Hotel, the Williamsburg Woodlands Hotels and Suites and the unique Colonial Houses in the Historical Area. Visitors may also indulge in food and drink at our many on site restaurants and taverns that blend a historically inspired dining experience with today’s evolved tastes. Each year over 5 million people visit Williamsburg and another 20 million engage with us digitally.

Upon being hired for this position, you will enter a Probationary status, working up to 40 hours per week. Upon completion of the probationary period, you could become benefit eligible. Essential Functions:

• Maintaining cleanliness and organization of bakeshops
• Proper rotation and monitoring of raw and finished products
• Proper following of production rotations
• Proper wrapping and storage of all pastry products
• Baking products fresh for daily production
• Proper Cookie production
• Basic knowledge of pastry production and products
• Knowledge of special dietary requests
• Maintain awareness of upcoming events through BEO’s
• Knowledge of specialty fruits and vegetables
• Basic mixing techniques
• Retrieve daily orders from Pastry Chef
• Finishing and sending of all daily production
• Responsible for production of pastries, decorating and displays
• Produce pastries according to required quantities (buffets, private parties, items included croissants, muffins, breads, cakes, cupcakes, cookies, pies, desserts, etc.)

Qualifications:

• Applicants must be at least 18 years of age
• Demonstrate acute knowledge of proper procedures of both weighted and volumed measurements
• Ability to timely scale provided recipes
• Demonstrate excellent public contact skills
• Ability to be hospitable and courteous to guests
• Adhere to our Uniform policies
• 2 years minimum experience in Restaurants or Hotels
• Pastry or Culinary Education in Baking and Pastry Degree required

Expectations:

• Maintain an upbeat attitude and a positive, enthusiastic mindset.
• Greet guests, employees, managers, and supervisors with a warm smile and friendly demeanor.
• Always treat everyone with respect and work cooperatively with all colleagues and management.
• Report to work as scheduled and on time
• Adhere to established uniform and appearance policies.
• Perform assigned tasks accurately and on time.