Baking and Pastry Intern - $15 to $20 per HOUR

Blackberry Farm is a prestigious Relais & Chateaux property nestled on 4,200 acres in Walland, Tennessee, known for nearly 50 years of world-renowned hospitality. This small luxury resort uniquely blends impeccable service, outstanding cuisine, and exclusive activity offerings in a setting that emphasizes generational sustainability and memorable guest experiences. Blackberry Farm’s reputation for excellence has been established through its careful attention to every detail and a team dedicated to delivering legendary hospitality. The resort not only offers guests a truly remarkable stay but also provides employees with enriching career-defining opportunities and a supportive, welcoming work environment. Staff members benefit from a comprehensive range of perks including travel privileges, tuition reimbursement, paid time off and holidays, health insurance, flexible spending accounts, a 401k matching program with profit sharing, and extensive training and educational resources. The Baking and Pastry Internship at Blackberry Farm is an integral part of the culinary team, offering aspiring pastry professionals hands-on experience in an acclaimed luxury setting. This temporary internship typically spans approximately 15 weeks and is available across three trimesters: January through April, May through August, and September through December. Interns commit to 30-40 hours per week and are paid an hourly wage. Housing accommodations are limited and contingent on availability. This internship is designed to immerse participants fully in all aspects of pastry food preparation — from initial baking stages to final dessert presentation for guests. Daily duties encompass cookie production and scooping, assisting with custom cake orders, finishing desserts for lunch and dinner, and ensuring proper rotation and monitoring of both raw and finished products to maintain exemplary standards. The intern will also prepare special dietary desserts, support the In-Room Dining and Dogwood dessert production, and assist in recipe and menu development. Practical learning includes interaction with the resort’s garden, where interns gain knowledge of heirloom fruits and vegetables and how to incorporate these ingredients creatively into desserts. Interns work in various designated bake shops — including the Main House, Barn, and Three Sisters Bake Shops — and take responsibility for the cleanliness and organization of their assigned environment. The scope of work requires effective communication with multiple kitchen shifts, restaurants, and dining programs, ensuring proper inventory management including weekly ice cream counts and tracking dessert supply needs. This role demands proficiency in kitchen operations, familiarity with bread and plated dessert preparation, and a willingness to work collaboratively within a team dynamic. Interns must exhibit a strong work ethic, be capable of lifting up to 50 lbs, and maintain long periods of standing during shifts. Problem-solving skills and the ability to adjust recipes for batch conversions are essential, as is the capacity to exercise judgment aligned with Blackberry Farm’s high standards and goals. By joining Blackberry Farm as a Baking and Pastry Intern, culinary students and early-career pastry professionals have the opportunity to advance their skills within a world-class resort environment. This experience not only enhances technical baking competencies but also fosters personal growth through exposure to an elite hospitality culture committed to excellence, sustainability, and unforgettable guest experiences.

• Must comply with all company policies and procedures
• regular and consistent attendance
• ability to work well with other team members and managers
• communicate effectively with guests
• able to lift up to 50 lbs
• able to work long periods standing
• internship availability for a 15-week trimester period
• must arrive within two weeks of trimester start and leave at trimester end
• 30-40 hours per week availability
• limited positions based on housing availability