Job Description
Relais & Châteaux USA/Canada
Customer Service
The Pastry Sous Chef serves in a leadership role in many areas of the kitchen’s operations.
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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, the establishment/maintenance of quality standards, dessert production and recipe development, and the support of the culinary team.