Pastry Chef de Partie/ Pastry Cook
|Location:||228 Ontario Street, Chicago, IL|
|Job Type:||Hospitality, Hotel/Resort|
Talented Pastry Chef de Partie needed for a new elite downtown Chicago restaurant and hotel.SMASHotels has set its sights high on competing with some of Chicago's most elite restaurants, when it opens its new, ground up, one-of-kind, Hotel EMC2, and its marquee restaurant, the Albert, in April of 2017.Brandon Brumback has been named Executive Chef, where his culinary pedigree includes: Roister, The French Laundry, Fat Duck, Blackbird, Grace and GreenRiver. The new hotel and restaurant celebrates a creative class of consumers seeking artistically curated travel, dining and hospitality experiences.This unique property is located in the heart of the Chicago's Magnificent Mile, and is being developed by the creator of theWit Hotel. Hotel EMC2 is a member of Marriott's elite luxury Autograph Collection Hotel. To view images of the hotel, visit our website at: www.hotelemc2.com
Responsibilities will include:
JOB SUMMARY: Accurately and efficiently produces pastry products according to recipes and direction provided by the Pastry Chef. Works in a clean and organized manner. Communicates any product needs to the Pastry Chef.Reporting to the Pastry Chef, responsibilities and essential job functions include but are not limited to the following:• Prepares a variety of pastry products including baked goods, ice creams, confections, and more for plated presentations, buffets, and amenities.• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.• Prepare all menu items following recipes and yield guides, according to departmental standards.• Maintain proper storage procedures as specified by Health Department and hotel requirements.• Inform the Pastry Chef of any foreseeable shortages before items run out.• Minimize waste and maintain controls to attain forecasted food cost.• Follow proper plate presentation and garnish set up for all dishes.• Complies with hotel uniform and grooming standards.QUALIFICATIONS:• At least two years’ experience working in a high volume baking environment.• One year of Michelin Starred or equal culinary/pastry experience required.• Food Handler Certification required.• Knowledge and understanding of tools, measurements, ingredients, equipment, small wares and cooking required for a bakery.• Ability to multi task and work in a very fast paced team environment.• Speak with others using clear and professional language.• Demonstrates passion and enthusiasm for working in the kitchen.• Be able to reach, bend, stoop and frequently lift up to 50 pounds.• Schedule flexibility to include days, evenings, weekends, and holidays.• Able to be coached by our Culinary management team• Have a positive attitude.