Executive Sous Chef

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.

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.

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.

• 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

• 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 company and local health department standards
• Follow department policies, procedures and service standards
• Other duties as assigned

• 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

Subject to experience and qualifications, salary range $100,000–$120,000 per year.

Successful candidates must be legally eligible to work in the United States.

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

All your information will be kept confidential according to EEO guidelines.

Make your culinary career soar at Fairmont Hotels & Resorts.