Executive Sous Chef

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.

Fairmont Chicago, Millennium Park features beautifully appointed, extraordinarily spacious guestrooms and spectacular suites, including 83 newly renovated rooms and Fairmont Gold Lounge along with our recently launched pan-Latin Restaurant in partnership with Richard Sandoval Hospitality.  Fairmont Chicago, Millennium Park offers a superior and distinctive array of amenities and services, including seasonal pop-ups and luxury event space.

Executive Sous Chef 

Ready for a sizzling career move? As our Executive Sous Chef, you will play a pivotal role in overseeing the daily culinary operations across our restaurant and event kitchens. You will lead and inspire a team of talented culinary professionals, ensuring exceptional food quality, presentation, and guest satisfaction to create special memories that keep our guests coming back for more.

What is in it for you:

• Competitive Salary
• Paid Time Off
• Medical, Dental, and Vision Insurance
• 401k 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 include:

• 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 needed
• Follow all health and safety policies, ensuring compliance with the company and local health department standards
• Follow department policies, procedures and service standards
• Other duties as assigned

Your experience and skills include:

• 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
• https://careers.accor.com/global/en/job/executive-sous-chef-in-fairmont-chicago-millennium-park-chicago-united-st-jid-77868