Fairmont Hotels & Resorts
Executive Sous Chef – Fairmont Hotels & Resorts
Join us to take the lead in culinary operations at the iconic Fairmont Chicago, Millennium Park, and become a pivotal part of delivering extraordinary guest experiences.
Company Description At Fairmont, our passion is to connect our guests to the very best of our destinations. Our hotels offer guests extraordinary places, created by combining unique architecture, expressive décor and artistry and magnificent features. Add engaging service and the result is an unforgettable guest experience.
Job Summary As our Executive Sous Chef, you will speak up as a pivotal leader overseeing daily culinary operations across our restaurants and event kitchens. You will inspire a team of culinary professionals, ensuring exceptional food quality, presentation, and guest satisfaction to create special memories that keep our guests coming back.
What Is In It For You
Competitive Salary
Paid Time Off
Medical, Dental and Vision Insurance
401(k) Benefits
Employee‑access to discounted rates at Accor properties worldwide
Opportunity to develop your talent and grow within your property and across the world
Duties & Responsibilities
Assist in overseeing day‑to‑day operations of all culinary and stewarding functions, including banquet operations, ensuring seamless coordination across all kitchens
Serve as the primary leader of the Banquet Culinary team, delivering exceptional and flawlessly executed events
Ensure consistency and excellence in the preparation and presentation of all dishes in accordance with property recipes, standards and brand guidelines
Strategize and collaborate with the team to develop innovative menu offerings, banquet displays and seasonal concepts, actively contributing ideas and recommendations
Foster a supportive work environment focused on training, development and excellence
Assist with administrative duties including scheduling, payroll, recruitment and performance evaluations
Maintain forecasted monthly food costs and ensure effective cost controls are in place
Partner closely with Front of House teams—including Restaurants, Banquets, Conference Services and Catering Sales—to ensure flawless service execution and cohesive guest experiences
Enhance service delivery by training colleagues on menu knowledge and storytelling
Engage with guests and respond to feedback in a warm and professional manner, ensuring memorable and personalized dining experiences
Collaborate with Sales & Marketing to promote the hotel’s culinary offerings through media, events and social platforms
Communicate clearly and consistently with all departments, encouraging guest feedback and using insights to drive improvements
Work closely with the Purchasing Manager to ensure product inventories are maintained
Source high‑quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability
Balance operational, administrative and colleague related responsibilities by focusing on guest satisfaction, employee engagement and financial results
Assist in overall management responsibilities as neededFollow all health and safety policies, ensuring compliance with company and local health department standards
Follow department policies, procedures and service standards
Other duties as assigned
Qualifications
Minimum 3+ years of progressive culinary experience in upscale dining, hotel or resort environments
Culinary degree or equivalent professional training required
Previous experience leading in a union environment preferred
Ability to lead by example, believe in a strong team culture and drive high performance
Proven track record in menu development, kitchen operations, cost control and inventory management
Strong knowledge of food trends, culinary techniques and food safety compliance
Ability to thrive in a high‑volume, fast‑paced environment
Excellent organizational, communication and problem‑solving skills
Service‑focused personality with passion for culinary excellence
Ability to communicate in English and Spanish an asset
Flexibility to work varied schedules, including evenings, weekends and holidays
Salary Subject to experience and qualifications, salary range $100,000–$120,000 per year.
Visa Requirements Successful candidates must be legally eligible to work in the United States.
Our Commitment To Diversity & Inclusion We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Equal Opportunity Statement All your information will be kept confidential according to EEO guidelines.
Ready to Shape Culinary Excellence? Apply Now! Make your culinary career soar at Fairmont Hotels & Resorts.
#J-18808-Ljbffr
Company Description At Fairmont, our passion is to connect our guests to the very best of our destinations. Our hotels offer guests extraordinary places, created by combining unique architecture, expressive décor and artistry and magnificent features. Add engaging service and the result is an unforgettable guest experience.
Job Summary As our Executive Sous Chef, you will speak up as a pivotal leader overseeing daily culinary operations across our restaurants and event kitchens. You will inspire a team of culinary professionals, ensuring exceptional food quality, presentation, and guest satisfaction to create special memories that keep our guests coming back.
What Is In It For You
Competitive Salary
Paid Time Off
Medical, Dental and Vision Insurance
401(k) Benefits
Employee‑access to discounted rates at Accor properties worldwide
Opportunity to develop your talent and grow within your property and across the world
Duties & Responsibilities
Assist in overseeing day‑to‑day operations of all culinary and stewarding functions, including banquet operations, ensuring seamless coordination across all kitchens
Serve as the primary leader of the Banquet Culinary team, delivering exceptional and flawlessly executed events
Ensure consistency and excellence in the preparation and presentation of all dishes in accordance with property recipes, standards and brand guidelines
Strategize and collaborate with the team to develop innovative menu offerings, banquet displays and seasonal concepts, actively contributing ideas and recommendations
Foster a supportive work environment focused on training, development and excellence
Assist with administrative duties including scheduling, payroll, recruitment and performance evaluations
Maintain forecasted monthly food costs and ensure effective cost controls are in place
Partner closely with Front of House teams—including Restaurants, Banquets, Conference Services and Catering Sales—to ensure flawless service execution and cohesive guest experiences
Enhance service delivery by training colleagues on menu knowledge and storytelling
Engage with guests and respond to feedback in a warm and professional manner, ensuring memorable and personalized dining experiences
Collaborate with Sales & Marketing to promote the hotel’s culinary offerings through media, events and social platforms
Communicate clearly and consistently with all departments, encouraging guest feedback and using insights to drive improvements
Work closely with the Purchasing Manager to ensure product inventories are maintained
Source high‑quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability
Balance operational, administrative and colleague related responsibilities by focusing on guest satisfaction, employee engagement and financial results
Assist in overall management responsibilities as neededFollow all health and safety policies, ensuring compliance with company and local health department standards
Follow department policies, procedures and service standards
Other duties as assigned
Qualifications
Minimum 3+ years of progressive culinary experience in upscale dining, hotel or resort environments
Culinary degree or equivalent professional training required
Previous experience leading in a union environment preferred
Ability to lead by example, believe in a strong team culture and drive high performance
Proven track record in menu development, kitchen operations, cost control and inventory management
Strong knowledge of food trends, culinary techniques and food safety compliance
Ability to thrive in a high‑volume, fast‑paced environment
Excellent organizational, communication and problem‑solving skills
Service‑focused personality with passion for culinary excellence
Ability to communicate in English and Spanish an asset
Flexibility to work varied schedules, including evenings, weekends and holidays
Salary Subject to experience and qualifications, salary range $100,000–$120,000 per year.
Visa Requirements Successful candidates must be legally eligible to work in the United States.
Our Commitment To Diversity & Inclusion We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Equal Opportunity Statement All your information will be kept confidential according to EEO guidelines.
Ready to Shape Culinary Excellence? Apply Now! Make your culinary career soar at Fairmont Hotels & Resorts.
#J-18808-Ljbffr