Pastry Chef - The Ritz-Carlton, Chicago

Why us? Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces, and an array of museums are just part of what draws visitors to the Windy City. At The Ritz-Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, guests will have every chance to explore the city, from shopping along Michigan Avenue to viewing famous works at the Art Institute. Yet with our hotel’s spa, rooftop lounge, locally inspired restaurant, indoor lap pool and spacious accommodations overlooking the city, guests may not want to leave the premises. Recognized as the gold standard of hospitality, The Ritz-Carlton selects only the most passionate and skilled hospitality professionals. As one of our Ladies and Gentlemen, you will reflect the values that make us the world’s finest luxury brand. Here, in a diverse environment where individual aspirations are fulfilled and quality of life is enhanced, you will be inspired to work alongside your fellow employees to bring special moments to life for our guests and each other. Job Overview Manage the pastry staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes. Responsibilities • Manage the daily production, preparation and presentation of all pastry for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards. • Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate. • Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. • Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. • Promote the Accident Prevention Program to minimize liabilities and related expenses. Qualifications Education/Formal Training High school education or equivalent experience required. ServSafe Manager Certification required. ServSafe Allergens Certification required. Experience Minimum 3-5 years food service or related work. Minimum 2 years pastry focused or related work. Knowledge/Skills • Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. • Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. • Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. • Continuous standing -during preparation, during service hours or during expediting, usually all day. • Must be able to hear equipment timers and communicate with other staff. • Must have excellent vision to see that product is prepared appropriately. • Moderate be able to check quality and portions of food. • Must have moderate comprehension and literacy to read use records and all special requests. • Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. • Pushing and pulling carts is required. • Bending/kneeling: Regular bending to lift items and supplies. Periodic kneeling. • Mobility: Regularly moves all around kitchen. • Continuous standing: To complete a task, may be stationary for short periods of time. • Periodic climbing required. Environment Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. Benefits Independent PTO plan Medical, dental, & vision insurance Eligible to participate in the Company’s 401(k) program with employer matching Flexible spending accounts options Basic Life and AD&D insurance Short-term disability options Employee Assistance Program Great discounts on Hotels, Restaurants, and much more 55,000 - 95,000/annually ID:2025-27459 Position Type:Regular Full-Time Property:The Ritz Carlton Chicago Outlet:Torali Category:Culinary Address:160 E Pearson St City:Chicago State:Illinois EOE Protected Veterans/Disability