Torrance Culinary Intern

At Susie Cakes, we make old-fashioned, sentimental dessert favorites – just like you may remember from your childhood! Our bakeries are filled with the delicious tastes and sweet smells of cakes, cupcakes, cookies, pies, and bars—all baked from scratch, on‑site daily, using the freshest and finest ingredients. Our signature Celebration Cake is a birthday staple on tens of thousands of tables.

Our bakeries mix the nostalgia of the past with the warmth and feel of a modern, neighborhood bakery. “Connecting through Celebration” is our purpose and what we strive for every day with our team members, our guests, and our community. We’re proud to promote from within, which is why we offer a limited number of internships for students interested in hospitality careers. As a luxury lifestyle brand, we focus on team development, leadership growth, and a positive work environment.

If you’re passionate about learning, leading, and being part of a supportive team, come join the celebration! DESCRIPTION OF DUTIES As the Culinary Intern, you will learn how the internal operations of Susie Cakes 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. Learn the guest service journey and how we greet, welcome, and connect with our guests by maintaining service quality standards, handling guest orders and transactions.

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 to Learn Live and model the mission, values, and goals.

Possess and demonstrate a “One team, One goal” philosophy. Lead by example and demonstrate the standards of being a good team member. Work in an organized, deliberate, and fast‑paced manner.

Possess a small‑business owner mentality and thrive in an entrepreneurial environment. Remain calm and objective and present a 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 (e.g. buttercream, cake, and cupcake batter, cookie dough and other recipes as assigned).