Pastry Sous Chef

Fairmont Hotels & Resorts; Chicago (IL); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Worldwide discounted rates with Accor

Talent development within property and

Job summary

Fairmont Chicago, Millennium Park is seeking a Pastry Sous Chef who brings creativity and passion for dessert art. You will lead the pastry department, develop new desserts, and coordinate production for all food & beverage and restaurant functions.

Reporting to the Executive Chef, you will manage payroll within budget, recruit and train pastry colleagues, and uphold safety, sanitation, and quality standards while delivering guest-focused service.

Qualifications

• Extensive leadership experience in a pastry department.
• Diploma or certification in a culinary discipline.
• Proficient with sugar work and/or chocolate skills.
• Computer literacy in Microsoft Windows applications.
• Strong interpersonal and problem‑solving abilities.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.
• Highly responsible and reliable.
• Ability to work well under pressure in a fast‑paced environment.
• Ability to work cohesively as part of a team.
• Responsible for maintaining State & Federal Food Handlers certification (mandatory).

Responsibilities

• Reporting to the Executive Chef; responsibilities and essential job functions include but are not limited to the following:
• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
• Lead and manage the quality and quantity of the Pastry department, including coordinating production as it relates to all food & beverage and restaurant functions
• Develop new dessert, pastry and bread products
• Maintain payroll costs and productivity within budgeted guidelines
• Assist in the recruitment and training of all new Pastry colleagues
• Balance operational, administrative and colleague needs
• Follow outlet policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

Skills

Leadership

Interpersonal skills

Problem solving

Teamwork

Attention to guest needs

Under pressure

Reliability

Education

Diploma or culinary certification

Job description

Company Description

At Fairmont, our passion is to connect our guests to the very best of our destinations. Our hotels offer guests extraordinary places, created by combining unique architecture, expressive décor, artistry, and magnificent features. Add engaging service and the result is an unforgettable guest experience.

Fairmont Chicago, Millennium Park features beautifully appointed, extraordinarily spacious guestrooms and spectacular suites, including 83 newly renovated rooms, a Fairmont Gold Lounge, and a recently launched pan‑Latin restaurant in partnership with Richard Sandoval Hospitality. The property offers a superior and distinctive array of amenities and services, including seasonal pop‑ups and luxury event space.

Pastry Sous Chef

Is your creativity and passion unmatched when developing sweet and delicious art? As a Pastry Sous Chef, you are skilled, well‑versed in baking, innovative, and always looking for new ideas to impress our guests and clients. The edible art you create makes our guests smile and want more.

What’s In It For You

• Competitive Salary
• Employee benefit card offering discounted rates worldwide with Accor
• Opportunity to develop your talent and grow within your property and across the world
• Ability to make a difference through our Corporate Social Responsibility activities

What You Will Be Doing

• Reporting to the Executive Chef; responsibilities and essential job functions include but are not limited to the following:
• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
• Lead and manage the quality and quantity of the Pastry department, including coordinating production as it relates to all food & beverage and restaurant functions
• Develop new dessert, pastry and bread products
• Maintain payroll costs and productivity within budgeted guidelines
• Assist in the recruitment and training of all new Pastry colleagues
• Balance operational, administrative and colleague needs
• Follow outlet policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

Qualifications

• Extensive leadership experience in a pastry department
• Diploma or certification in a culinary discipline
• Proficient with sugar work and/or chocolate skills
• Computer literacy in Microsoft Windows applications
• Strong interpersonal and problem‑solving abilities
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Highly responsible and reliable
• Ability to work well under pressure in a fast‑paced environment
• Ability to work cohesively as part of a team
• Responsible for maintaining State & Federal Food Handlers certification (mandatory)

Additional Information

• Salary: Subject to experience and qualifications, salary range $70,000 – $90,000
• Visa Requirements: Successful candidates must be legally eligible to work in the United States

Diversity & Inclusion & EEO

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. All your information will be kept confidential according to EEO guidelines.