Lux Resort Sous Chef: Garde Manger & Hot Kitchen

FAIRMONT; Chicago (IL); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Complimentary upgrades

Extended stays

Discounted stays across Fairmont & R&R

Dining and wellness discounts

Job summary

Fairmont Chicago seeks a seasoned Chef de Partie to ensure high standards across all kitchen stations. You will lead, train, and coordinate with colleagues to maintain consistency with hotel recipes and service expectations.

Responsibilities include daily briefings, strict adherence to safety and sanitation policies, and seamless communication with guests. English fluency, resilience under pressure, and a collaborative spirit are essential for success.

Qualifications

• Previous experience in the Culinary field in Garde Manger and Hot Kitchen in a 4 or 5 Diamond Restaurant or Hotel.
• Journeyman’s papers or international equivalent required.
• Diploma/Certification in a Culinary discipline an asset.
• Computer literate in Microsoft Windows applications an asset.
• Strong interpersonal and problem solving abilities.
• Highly responsible & reliable.
• Ability to work well under pressure in a fast paced environment.
• Ability to work cohesively as part of a team.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.
• Ability to speak, read and write in English.

Responsibilities

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
• Conduct daily shift briefings to kitchen Colleagues
• Ensure all kitchen Colleagues are aware of standards and expectations
• Keep open lines of communication regarding guest feedback
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Flexibility to work in all culinary areas within the hotel
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Follow hotel time and attendance policy
• Other duties as assigned

Skills

Garde Manger

Hot Kitchen

Teamwork

Education

Journeyman’s papers or international equivalent

Diploma/Certification in Culinary discipline

Tools

Microsoft Windows

Job description

Fairmont Chicago seeks a seasoned Chef de Partie to ensure high standards across all kitchen stations. You will lead, train, and coordinate with colleagues to maintain consistency with hotel recipes and service expectations.

Responsibilities include daily briefings, strict adherence to safety and sanitation policies, and seamless communication with guests. English fluency, resilience under pressure, and a collaborative spirit are essential for success.