Pastry Sous Chef

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 and 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 and Fairmont Gold Lounge along with our recently launched pan-Latin Restaurant in partnership with Richard Sandoval Hospitality. Fairmont Chicago, Millennium Park offers a superior and distinctive array of amenities and services, including seasonal pop-ups and luxury event space.

Job Description: Pastry Sous ChefIs your creativity and passion unmatched when developing sweet and delicious art? As a Pastry Sous Chef, you are skilled and 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 wanting more in our hotel!

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, as well as coordinate the 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: Your experience and skills include:

• Extensive leadership experience in a Pastry department required
• Diploma Certification in a culinary discipline required
• Proficient with sugar work and or chocolate skills
• Computer literate in Microsoft Window applications an asset
• Strong interpersonal and problem solving abilities
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• 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
• Responsible for State & Federal Food Handlers certification (mandatory)

Salary: Subject to experience and qualifications, salary range $70,000 - $90,000