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Pastry Cook
Cherry Circle Room
12 South Michigan Avenue, Chicago, IL 60603
Cherry Circle Room hiring Pastry Cook in Chicago, IL

Cherry Circle Room hiring Pastry Cook in Chicago, IL

Cherry Circle RoomMore Info

Full Time • Hourly (Based on Experience)
Expired: Sep 21, 2019

Sorry, this job expired on Sep 21, 2019. Below are other jobs that may be of interest to you.


1 year

Job Details

Land & Sea Dept. at Chicago Athletic Association is seeking a PM Pastry Cook!

This is a PM pastry cook position and the ideal candidate must be proficiant at plating composed desserts and working independently.  Applicant must be comfortable with pastry production and show initiative. 

Must be willing to learn, be able to work as part of a team and also be self sufficient with a great attitude. Attention to detail is a must. Baking and Pastry degree preferred, but is not required. At least 1 year restaurant experience required (this includes pastry program time - please inquire). Please send a resume and a brief introduction to apply!

Land & Sea Dept. is a concept and project development studio working across disciplines. Its principles have decades of involvement in the fields of art, construction, design, event production, hospitality, identity, marketing, music and woodworking. Our projects cover a wide range of fields. Practical projects include Lost Lake, Thank You., Parson’s Chicken & Fish, and Longman & Eagle.

Chicago Athletic Association has been converted to a 241-room luxury lifestyle hotel featuring multiple restaurants, and interactive game room, ballrooms and retail spaces.  This includes Game Room, Cherry Circle Room, Drawing Room and Milk Room. 

Compensation details

Access to Healthcare (after 6 mo), Cafeteria for Daily Meals

View Job Description


Fine Dining, Full Service Hotel

Part of Land and Sea Dept.

Cherry Circle Room is the reinvention of the iconic restaurant of the same name that has serviced the Chicago Athletic Association and its members for generations. The intimate, James Beard award-winning space ('Outstanding Restaurant Design') has been fully reimagined and restored by Land and Sea Dept., melding the building's historic original features with modern design elements that root the experience firmly in the present.
Land and Sea Dept.’s beverage director Paul McGee offers a cocktail program with an emphasis on American and Scotch whiskey, featuring both seasonal house cocktails and a rotating menu of specialty drinks inspired by an historic bartender or cocktail book. The cocktail program also includes tableside drink service, offering preparations of Manhattans, Martinis, and Old Fashioneds.
We feature an approachable and classic wine program for the Cherry Circle Room, placing an emphasis on American and French wine, with a focus on Cabernet Sauvignon, Chardonnay, and Pinot Noir dominated blends