Pastry Sous Chef

Naperville, IL, USA|

Job Overview

Compensation

Salary

Range $70,000.00 - $90,000.00

Benefits

competitive salary

Employee benefit card

Opportunity to develop talent

Corporate social responsibility activities

Job Description

Fairmont Chicago, Millennium Park is a premier hotel located in the vibrant city center, renowned for its luxurious accommodations and exceptional service. Part of the prestigious Fairmont Hotels and Resorts brand, this establishment combines unique architecture, expressive decor, and artistic elements to create extraordinary guest experiences. Each guestroom and suite is designed for spacious comfort and elegance, enhanced by upscale amenities like the exclusive Fairmont Gold Lounge. Adding to the hotel's distinctive appeal is its recently launched pan-Latin restaurant created in partnership with Richard Sandoval Hospitality, offering guests innovative culinary delights. Beyond its exquisite interiors and dining, the hotel also features seasonal pop-up events and luxury event spaces that cater to a wide range of occasions, making it a key destination for both leisure and business travelers.

The role of Pastry Sous Chef at Fairmont Chicago, Millennium Park is a vital position within the culinary team that blends creativity, skill, and leadership. This full-time, salaried position offers a competitive salary ranging from $70,000 to $90,000 subject to experience and qualifications. The Pastry Sous Chef is responsible for overseeing the pastry department under the direction of the Executive Chef, ensuring that all dessert and pastry offerings meet the highest standards of quality and presentation. The ideal candidate is innovative and passionate about baking, capable of developing new and exciting pastry products that surprise and delight guests. The role demands excellent management skills to coordinate production efficiently and maintain budgetary controls including payroll costs. Additionally, the Pastry Sous Chef plays an important part in training and mentoring new pastry team members, fostering an environment that promotes continuous improvement and teamwork.

This role requires a proactive approach to service, maintaining professional and friendly interactions with guests and colleagues alike. Safety and sanitation compliance are crucial, as the role involves handling food and beverage items according to stringent standards. Beyond the technical and operational responsibilities, the Pastry Sous Chef will contribute to the hotel’s corporate social responsibility by engaging in activities that support community well-being. Fairmont Chicago offers a supportive work environment where talent development and career growth are encouraged, not only within the property but across the global Accor hospitality network. Employees benefit from discounted rates at Accor properties worldwide and the ability to have a meaningful impact through various company programs. Working with Fairmont Chicago means joining a team committed to innovation, luxury, and guest satisfaction, making it an excellent opportunity for passionate hospitality professionals seeking to elevate their career in pastry arts.

Job Requirements

Diploma certification in a culinary discipline
Extensive leadership experience in a Pastry department
Proficient with sugar work and or chocolate skills
Computer literate in Microsoft Window applications
Strong interpersonal and problem solving abilities
Ability to focus attention on guest needs
Highly responsible and reliable
Ability to work well under pressure in a fast paced environment
Ability to work cohesively as part of a team
State and Federal Food Handlers certification mandatory

Job Qualifications

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
Responsible for State & Federal Food Handlers certification (mandatory)

Job Duties

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