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