Pastry Cook

O OOVOverview:  To produce and serve quality baked goods, pastries and breads consistent with established standards and to a level necessary to meet production needs.     Responsibilities:   Daily production of baked breakfast pastries and breads for Main Dining Room, Banquets and outlets as necessary per occupancy and requisition Daily production of pastries and desserts for Main Dining Room, Banquets and outlets as necessary per occupancy and requisition Assist with presentation and service of banquets and buffets as necessary (including front of the house service Daily ordering and receiving of product from Receiving Department Assist with menu development and cost analysis Assist with training, scheduling and daily supervision of staff Consistently maintain high level of quality and service as established by Pastry Chef Consistently maintain sanitation standards and safe food handling standards as outlined by the State of NH and Ecosure           Qualifications: Exposure to extreme heat and humidi Prolonged standing, walking, stair climbing, squatting and lifting and carrying (up to 50 pounds)  Exposure to cleaning chemicals