Pastry Program Rotational Internship

The program has four training rotations: Orientation, Introduction to Pastry, Pastry, Dessert and Ice Cream Making, and Dough Station. The participant begins with safety, sanitation, equipment use, recipe review, and pastry procedures. Training advances to tart shells, creams, mousse cakes, chocolate techniques, piping, glazing, lamination, and flavor balance. The next rotation covers plated desserts, ice creams, sorbets, sauces, garnishes, layering, texture, and presentation. The final rotation covers dough mixing, fermentation, proofing, shaping, baking, viennoiserie, laminated doughs, and planning. Detailed information about departmental rotations and placement plans will be reviewed during the call with the hiring managers and shared with all participants accepted into the program.

Requirements include a pastry, culinary, or hospitality background, relevant education or hands-on pastry experience, strong interest in advanced pastry training, and the ability to participate in a structured J-1 training program.

Participants should be prepared to follow safety and sanitation standards, receive guided instruction, rotate through pastry training areas, follow recipes with precision, and demonstrate professionalism, reliability, and willingness to learn.

$21-$22/hour

Complimentary meals

To qualify for the J-1 Visa Intern or Trainee program, participants must meet one of the following criteria:

• Be currently enrolled in a Hospitality or Culinary post-secondary academic institution.
• Be a recent graduate of a Hospitality or Culinary post-secondary academic institution (program in the U.S. must begin within 12 months of graduation).
• Be a graduate of a Hospitality or Culinary post-secondary academic institution and have at least 12 months of related work experience.
• Have a minimum of 5 years of related full-time work experience, regardless of educational background.