Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $90,000.00
Work Schedule
Standard Hours
Benefits
competitive salary
Employee benefit card
Talent development opportunities
Corporate social responsibility activities
Job Description
Fairmont is a prestigious hospitality company renowned for delivering exceptional guest experiences by seamlessly blending unique architecture, expressive décor, and artistic elements within their properties. Their hotels are celebrated for offering extraordinary spaces where every detail contributes to an unforgettable stay. One of their standout locations is the Fairmont Chicago, Millennium Park, which boasts beautifully appointed and remarkably spacious guestrooms and suites. The property also features 83 newly renovated rooms and exclusive amenities such as the Fairmont Gold Lounge. Additionally, the hotel hosts a pan-Latin restaurant in partnership with Richard Sandoval Hospitality, amplifying its culinary offerings with innovative and culturally... Show More
Job Requirements
- Diploma certification in a culinary discipline required
- Extensive leadership experience in a pastry department required
- Responsible for State and Federal Food Handlers certification (mandatory)
- Ability to work well under pressure in a fast paced environment
- Strong interpersonal and problem solving abilities
- Ability to focus attention on guest needs, remaining calm and courteous at all times
- Highly responsible and reliable
Job Qualifications
- Extensive leadership experience in a pastry department
- Diploma certification in a culinary discipline
- Proficient with sugar work and or chocolate skills
- Computer literate in Microsoft Windows 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 and reliable
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively as part of a team
- Responsible for State and Federal Food Handlers certification (mandatory)
Job Duties
- Report to the Executive Chef
- 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 production for all food and 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
- Perform other duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
A simple hiring platform for hospitality businesses.
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