Pastry Sous Chef — Lead Dessert Innovation

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

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.