Pastry B - Williamsburg Lodge

About Us

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 and many on-site restaurants and taverns that blend historically inspired dining with modern tastes. Each year, over 5 million people visit Williamsburg, and another 20 million engage with us digitally.

Responsibilities

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

Requirements

• Applicants must be at least 18 years of age
• Demonstrate acute knowledge of proper procedures for 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 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

Schedule

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.