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Pastry Chef
Property Name:
Hilton Chicago/Oak Brook Hills Resort (IL1620)
Job Title: 
Pastry Chef
Illinois-Chicago West
Company Name: 
Oak Brook
Work Permit?: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management  Position?: 
Bonus Pay: 
We are a rapidly growing entrepreneurial hotel management company dedicated to creating value for our team members, our guests, our owners, and our communities.
If you are committed to delighting guests, playing well with others, and thriving under pressure, we offer exciting opportunities for you to perform a key role in our hotels' growth.
Why Portfolio?
Yes, Portfolio specializes in managing unique, boutique-style destination resorts and significant urban hotels in domestic and international markets.
Yes, Portfolio provides entrepreneurial, creative, and financially aware management for hotels that share a defined style and position in their respective marketplace.
Yet perhaps the best indication of how we work is our twelfth Compass Point standard by which we operate:
"We find ways to live, laugh, and learn as we do our best to provide stellar service to our guests. We realize we need to enjoy the time we spend together, because life is too short not to have a good time along the way."
Come join us!

We are looking for Team Members who exemplify the Core Values of Portfolio Hotels & Resorts:

  1. Be incredibly friendly & positive

  2. Serve & respect others

  3. Be smart about your business

  4. Enthusiastically reimagine and innovate.

SUMMARY:  The Pastry Chef is primarily responsible for preparing and overseeing the preparation of pastries, desserts, and baked goods for the Hotel's restaurant, wedding parties, conference and meeting events, and employee events. S/He will contribute to the Hotel's success as a team player and Department Head.

The Pastry Chef shall strive to provide exceptional service to both internal and external guests at all times. S/he will be responsible for exemplifying the Hotel's Culture.


  • Communicate with staff and guests with dignity and respect.

  • Maintain a teamwork orientation towards co-workers.

  • Sustain clear and effective communications.

  • Operate with integrity and commitment for continued growth.

  • Prepare and serve desserts, pastries, and other baked goods in the restaurant outlets and hotel.

  • Assist the Executive/Sous Chef in the supervision of other culinary team members.

  • Assist the Executive/Sous Chef in preparing and serving other cuisine.

  • Assist the banquet manager in the management of banquet services both within and outside the hotel/restaurant.

  • Upsell pastry/baked items for guest events to maximize profitability.

  • Assist with menu planning.

  • Order and/or approve supplies for the smooth operation of pastry preparation.

  • Maintain a commitment to customer service and guest satisfaction.

  • Accept responsibility for the health, safety, and welfare of the guests and employees.

  • Emphasize safety awareness.

  • Represent the interest of the Hotel and its employees in a fair, impartial, and equitable manner.

  • Reinforce the highest standards of quality, service, and overall integrity of guest experience.

  • Work to develop and maintain the highest culinary standards.

  • Develop strategies and programs to achieve and exceed departmental goals.

  • Maintain a focus on defining results.

  • Manage time effectively and efficiently.

  • Provide creative influence in establishing menu recipes and specials.

  • Complete necessary paperwork in a timely manner.

  • Anticipate market trends and position restaurant accordingly.

  • Build positive relations with team members and supervisors.

  • Additional duties not listed and requested by management.

Associate is held accountable for all duties of this job and other duties as assigned.


  • High school diploma or equivalent

  • College degree and/or equivalent degree from recognized culinary institute

  • Three to five years of pastry experience, at least two in a supervisory role

  • Experience in working efficiently in a high volume, production-oriented environment

  • Ability to motivate and lead employees

  • Ability to work with minimal supervision

  • Ability to upsell pastry products to potential clients and guests

  • Ability to carry oneself in a mature, professional and responsible manner at all times

  • Ability to communicate effectively both orally and in writing

  • Demonstrated ability to interact with customers, employees, and third parties that reflect highly on the hotel, the brand, and the Company

  • Service-minded and team-oriented

  • Strong attention to detail and hospitality knowledge

  • Ability to proactively prioritize needs and effectively manage time and resources

  • Willingness and ability to promote a positive team member culture and core values

  • Fluency in other languages beneficial


  • Must be a United States citizen or possess a valid work permit

  • Must be able to read, write, and speak English

  • Must have exceptional communication skills

  • Must be detailed orientated and work well under pressure

  • Must be professional in appearance and demeanor

  • Ability to work a flexible schedule that may include evenings, weekends and holidays

  • Must have the ability to deal effectively and interact well with employees

  • Ability to effectively express oneself and speak extemporaneously on a variety of subjects with poise and confidence

  • Strong creative capabilities, necessary for design of skill-based and awareness-based training programs and instructional materials

  • Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner

  • Ability to multi-task, manage interruptions, establish work priorities, handle stress, and effectively function in a fast-paced environment

  • Possess strong motivational, organizational and verbal communication skills



  • Physical capabilities for lifting and carrying up to 50 lbs

  • Must be able to sit or stand for long periods of time

  • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements consistent with kitchen work

  • Must be able to regularly sit, talk or hear, taste, and smell

  • Must be able to work in an environment with loud noises and variable temperatures

  • Must be able to work with food preparation and kitchen equipment

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.

This job description in no way states or implies that these are the only duties to be performed by this employee.  He or she will be required to follow other instructions and perform other work-related duties requested by his or her supervisor.

Benefits : Medical, Dental, Vision, 401K and more ...
(ref. 17660)
We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.
© Portfolio Hotels & Resorts, LLC.
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