The Peninsula Chicago is seeking a creative, highly organized Pastry Sous Chef to support its food and beverage operations and create a memorable guest experience. The role is based at a luxury Five-Star, Five-Diamond property on Michigan Avenue in Chicago and offers the opportunity to grow within a diverse, multi-outlet property. The Pastry Sous Chef oversees station preparation and production, maintains presentation standards, supports development of standards for the section, and helps ensure efficient use and storage of food. The role also covers other stations when a supervisor is absent and follows hotel cost-control policies and procedures. Candidates must be authorized to work in the United States. 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