Internship TEST - Fall 2026 (Duplicate) (Duplicate)

Job Requirements Pay Range: $16.00 to $17.00 hourly The Externship Program Turning Stone Enterprises provides participants with a comprehensive, hands‑on learning experience focused on mastering a variety of bakery and pastry responsibilities within a professional kitchen through a rotation schedule. Externs will gain practical skills and knowledge through structured training, continuous feedback, and real‑world experience in a fast‑paced environment. This program emphasizes both technical proficiency and the importance of maintaining high safety and sanitation standards in a professional kitchen setting. Work Experience Pastry Externship Turning Stone Resort Casino is New York State’s most awarded four‑season resort destination. It is home to two Forbes‑rated, four‑star fine‑dining restaurants and more than 12 additional dining options, from BBQ or Italian to Sushi and other regional favorites. As a pastry extern, you will have the opportunity to create beautifully crafted desserts for guests to enjoy while rotating through various bakery outlets. Alumni from The Culinary Institute of America operate many outlets you will experience. In addition, our Enterprise Executive Chef Ron Ross is a 1979 graduate. Here at Turning Stone Casino Resort, we treat your experience as an extension of your education. We encourage students to express their future interests with our chefs in order to cater learning to their needs, from molecular techniques, high end restaurants, high volume banquets to fine decorations. An example of your hands‑on involvement includes: Patisserie decorations Large batch recipe production Banquet dessert plating High volume banquet production 7 Kitchen’s banquet productions Fine dining desserts The fundamentals of mousses and creams Food plating and presentation management High end wedding and special event catering Choosing Turning Stone for your externships will provide you with the opportunity to work with some of the region’s best chefs: Executive Pastry Chef Jeremy Moore, Le Cordon Bleu, Paris France 2010 TS Steakhouse – Chef Ray Wells, CIA Graduate 2008 Pino Bianco – Chef Megan Reyes, SUNY Cobleskill Graduate 2012 Wild Flowers – Chef Joe Kolo, CIA Graduate 2002 (Bachelors 2012) Upstate Tavern – Chef Yolanda CIA Graduate 2013 Qualifications Must be currently enrolled in a culinary/pastry program at an accredited college. Must be able to read and comprehend schedules, menus, and other materials. Must possess basic math skills for measuring and calculations. Must be capable of operating kitchen equipment such as steamers, fryers, and ovens. Must be able to lift up to 50 pounds . Must be able to communicate effectively in English, including brief interactions with guests and coworkers. Must have written communication skills to complete standard forms and documents. Must be available to work a flexible schedule, including nights, holidays, and weekends. Ability to organize and manage multiple tasks efficiently. Ability to thrive in a fast‑paced environment is essential. Must be able to stand for extended periods. Position involves frequent bending, pushing, pulling, kneeling, standing, walking, simple grasping, manual dexterity, reaching overhead, and twisting. Benefits What you’ll Gain: By the end of the program, you will have a well‑rounded understanding of pastry production, food safety, recipe management, and kitchen operations. You will be prepared to meet the demands of a professional kitchen while developing the necessary skills for a successful career in the pastry/bakery industry. #LI-DNI #J-18808-Ljbffr