Sous Chef - Pastry / Chef de Partie

The Pastry Sous Chef serves in a leadership role in many areas of the kitchen’s operations.  He/she works in close collaboration with the Executive Pastry Chef and Executive Chef in overall kitchen management- including menu development and execution for our Michelin-level Fine Dining Restaurant and Twiggs Restaurant, the establishment/maintenance of quality standards, dessert production and recipe development, and close collaboration with the culinary team.