The Peninsula Chicago is seeking a creative, highly organized Pastry Sous Chef to work with its food and beverage operations and create a memorable guest experience. The role is based at a luxury Five-Star, Five-Diamond property in the heart of Michigan Avenue in Chicago, with opportunities to grow within a diverse, multi-outlet property. The Pastry Sous Chef oversees mise en place preparation for the station, minimizes waste while maximizing raw-material use, and maintains and develops presentation standards for items produced. The role also supports daily kitchen requirements for events, plans and executes production, covers other stations when a supervisor is absent, follows hotel cost-control policies and procedures, and assists with food storage. Applicants must have U.S. work authorization. The salary range is $70,000–$75,000 per year.
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Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed