Lafayette Culinary Intern

DESCRIPTION OF DUTIES

As the Culinary Intern, you will learn how the internal operations of SusieCakes works as well as learn key leadership skills that can be used as you pursue your culinary career. Our mission is to provide you with the knowledge around running the complete operation as efficiently as possible, while learning key leadership skills to coach and develop people internally.

RESPONSIBILITIES

• Operations: Review production schedule with the General Manager, Head Baker or Production Manager. Learn quality standards pertaining to SOPs and how recipes are followed. Participate in a purchase order, inventory count, and waste tracking with follow up procedures. Learn each shift in the Kitchen including Bake, CC1, Open and cakes. Shadow the Culinary MOD on closing numbers, and learn daily leadership responsibilities
• People: Connect with General Manager/Head Baker to learn how we develop, motivate, and coach our team members to instill a positive working environment.
• Financial: Learn how to calculate COGS and evaluate how the store has performed to company standards Work with General Manager/Market Leader to learn more about labor, cost of goods, sales, labor and other operating expenses.
• Facility/Safety: Perform daily / weekly cleaning tasks and daily walkthroughs with the team Learn how to manage bakery maintenance

LEADERSHIP SKILLS

• Liv[e and model the mission, values, and goals
• Possesses and demonstrates a “One team, One goal” philosophy
• Leads by example and demonstrates the standards of being a good team member
• Work in an organized, deliberate, and fast-paced manner
• Possess a small business owner mentality and thrives in an entrepreneurial environment
• Remain calm and objective and presents fact-based case during emotional discussions

QUALIFICATIONS

• Education and Experience: One year of experience in restaurant, pastry or culinary education with a baking focus Basic Kitchen operations experience
• Willingness to learn and openness to feedback
• Language Skills: Must be able to read and understand recipes that use different measuring systems Must be able to communicate with different shifts to ensure FIFO and inventories Must be able to communicate effectively with guests and team members
• Physical Demands: Must be able to lift up to 50 lbs. Must be able to work long periods of time standing Must be able to taste product for quality assurance i.e buttercream(s), cake(s) and cupcake(s)batter, cookie dough and other recipes as assigned.