Description
The Culinary Assistant reports to the Executive Chef and supports the hotel’s food and beverage operations at Fairmont Chicago, Millennium Park. Responsibilities include maintaining food preparation standards, conducting kitchen briefings, communicating guest feedback, rotating chilled products, maintaining work areas, and following safety, sanitation, and attendance policies. The role requires prior Garde Manger and Hot Kitchen experience in a four- or five-diamond restaurant or hotel, Journeyman’s papers or an equivalent, and the ability to work in a fast-paced environment; compensation is $75,000–$85,000 per year.
