Pastry A

Description

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 88 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, 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 Giffin 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.

As a Pastry A, you will create items include Cookies, Tea Cookies, Quick Breads, Cakes and Tortes, Wedding Cakes and Special Occasion Cakes, Individual Desserts and supporting ingredients such as Sauces, and Tuile Cookies.

JOB DESCRIPTION:

• A la carte plate presentations; banquet plate and buffet presentations
• Produce small pastries and individual desserts and specialty cookies
• Bread bake off
• Prepare a variety of basic doughs
• Perform other duties as required

Qualifications:

• Possess a working knowledge of Basic Pastry Production
• Understands production of icings, fillings, and frostings
• Proficient in the hand skill required in producing finished tortes
• Completion of a pastry or baking apprenticeship, Associates Degree in Pastry and Baking, or 2 years related experience
• Must have basic knowledge of sanitation and safety procedures
• Good communications skills
• Ability to work effectively with limited supervision
• Maintain standards listed below

Physical requirements include, but are not limited to: (1) ability to transport up to 50 pounds; (2) performing duties while standing most of the work shift