Pastry Chef - The Ritz-Carlton, Chicago

Sage Restaurant Group; Illinois; On-site; USD 45,000 - 65,000; Full time

Job summary

Join a luxury hotel as a Pastry Chef, managing the production and presentation of all pastry items. Oversee kitchen staff, ensuring quality and safety in a fast-paced environment. This role requires strong leadership and extensive knowledge in food service.

Benefits

401(k) with employer matching

Flexible spending accounts

Life and AD&D insurance

Short-term disability options

Employee Assistance Program

Discounts on Hotels and Restaurants

Qualifications

• Minimum 3-5 years in food service or related work.
• Minimum 2 years focused on pastry or related work.

Responsibilities

• Manage daily production and presentation of pastry for hotel restaurant and room service.
• Manage human resources in the kitchen, including hiring and training staff.
• Monitor food and labor costs to ensure budgets are met.

Skills

Management

Food Safety

Communication

Education

High school education

Job description

Pastry Chef - The Ritz-Carlton, Chicago Chicago , Illinois Apply Now

Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces, and an array of museums are just part of what draws visitors to the Windy City. At The Ritz-Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, guests will have every chance to explore the city, from shopping along Michigan Avenue to viewing famous works at the Art Institute. Yet with our hotel’s spa, rooftop lounge, locally inspired restaurant, indoor lap pool, and spacious accommodations overlooking the city, guests may not want to leave the premises.

Recognized as the gold standard of hospitality, The Ritz-Carlton selects only the most passionate and skilled hospitality professionals. As one of our Ladies and Gentlemen, you will reflect the values that make us the world’s finest luxury brand. Here, in a diverse environment where individual aspirations are fulfilled and quality of life is enhanced, you will be inspired to work alongside your fellow employees to bring special moments to life for our guests and each other.

Job Overview

Manage the pastry staff in the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists the Executive Chef in creating and implementing menu and production changes.

Responsibilities

Manage the daily production, preparation, and presentation of all pastry for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.

Manage human resources in the production and preparation areas of the kitchen to attract, retain, and motivate employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach, and counsel staff; conduct performance and salary reviews; provide open communication; recommend discipline and termination as appropriate.

Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets or exceeds federal, state, corporate, and franchise standards and regulations.

Monitor, analyze, and control labor and food costs; prepare reports, charts, and schedules to ensure budgets are met or exceeded while maintaining or improving quality.

Promote the Accident Prevention Program to minimize liabilities and related expenses.

Qualifications

Education/Formal Training

High school education or equivalent experience required.

Experience

Minimum 3-5 years in food service or related work.

Minimum 2 years focused on pastry or related work.

Knowledge/Skills

• Requires advanced knowledge of principles and practices within the food profession, including management of people and complex problems in food and beverage management.

Physical Demands

The physical demands described are representative of those required to perform the essential functions of this job. Reasonable accommodations may be made for individuals with disabilities.

Includes lifting, pushing, pulling, and carrying items such as food and small equipment (up to 75 lbs), frequent bending, mobility throughout the kitchen, continuous standing, and periodic climbing. Temperatures can range from -10°F in freezers to over 100°F on the front line.

Eligible for participation in the Company’s 401(k) program with employer matching, flexible spending accounts, basic Life and AD&D insurance, short-term disability options, Employee Assistance Program, and discounts on Hotels, Restaurants, and more.