Sous Chef, Toro

AccorHotel•Chicago, IL

17h•Onsite

About The Position

Fairmont Chicago, Millennium Park is hiring a Sous Chef for Toro, its Latin restaurant and tequila bar in partnership with Richard Sandoval Hospitality. Reporting to the Executive Chef, Toro, and the Hotel Executive Chef, the Sous Chef supports kitchen operations and food preparation while helping maintain the hotel’s recipes, standards, and service expectations. The role includes supporting colleagues, communicating guest feedback, maintaining product quality and kitchen cleanliness, and following safety, sanitation, and attendance policies. Candidates must complete a profile and questionnaire with Fairmont’s partner AssessFirst after applying; this is a mandatory step in the candidacy process.

Requirements

Previous culinary experience in Garde Manger and Hot Kitchen in a 4- or 5-Diamond restaurant or hotel.
Journeyman’s papers or international equivalent required.
Strong interpersonal and problem-solving abilities.
Highly responsible and reliable.
Ability to work well under pressure in a fast-paced environment.
Ability to work cohesively as part of a team.
Ability to focus on guest needs while remaining calm and courteous.
Ability to speak, read, and write in English.
Ability to perform the stated physical demands: constant standing and walking; frequent lifting and carrying up to 30 lbs; and occasional kneeling, pushing, pulling, lifting, and ascending or descending ladders, stairs, and ramps.
Must be legally eligible to work in the United States.
Completion of the mandatory AssessFirst profile and questionnaire after applying.

Nice To Haves

Diploma or certification in a culinary discipline.
Computer literacy in Microsoft Windows applications.

Responsibilities

Offer professional, friendly, and proactive guest service while supporting fellow colleagues.
Ensure consistent preparation of a la carte and/or buffet food items according to hotel recipes and standards.
Conduct daily shift briefings for kitchen colleagues.
Ensure kitchen colleagues understand standards and expectations.
Maintain open communication about guest feedback.
Anticipate and respond promptly to guests’ needs, acknowledging guests regardless of workload or time of day.
Maintain proper product rotation in chillers to minimize waste and spoilage.
Maintain full knowledge of menu items, daily features, and promotions.
Work flexibly in culinary areas throughout the hotel.
Ensure cleanliness and maintenance of work areas, utensils, and equipment.
Follow kitchen policies, procedures, and service standards.
Follow food and beverage safety and sanitation policies.
Follow the hotel’s time and attendance policy.
Perform other duties as assigned.