Sous Chef at Hilton O'Hare Airport - Hyde Park Hospitality

Sous Chef

PRINCIPAL RESPONSIBILITIES/ POSISTION PURPOSE:

The Sous Chef is responsible for assisting with the direction and oversight of all culinary operations in the F&B Operations’ continuing effort to deliver outstanding guest service and financial profitability. Sous Chef oversees Kitchen, Stewarding and Cafeteria.

ESSENTIAL FUNCTIONS

• Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation.
• Ensure compliance with all safety and sanitation standards and regulation.
• Oversee team member productivity and performance, scheduling, time and attendance, implementation of policies and procedures, cost controls and overall profitability.
• Create and implement menu selections for all F&B Outlets, based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed.
• Ensure compliance with federal, state, local and company health, safety, sanitation, and alcohol awareness standards.
• Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling, and assisting with evaluations, training, scheduling, and assigning work and delivering recognition and reward.
• Place orders and conduct inventory review.
• Waste management.
• Projects as assigned by Executive team.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Perform general/routine cleaning tasks using standard F&B cleaning products as assigned to adhere to health standards.
• Complete various prepping, cooking, and cleaning tasks in Banquet Prep/Pizza Station, Saucier/Streamer Station, Main Cook Line station and Pantry Kitchen station (as needed)
• Cash handling when assisting in the FOH
• Assist with FOH management of tasks, as needed.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Completes assigned side work to include cleaning meeting space and storage space, that adhere to standard food and products as assigned to adhere to health standards.
• Abides by all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
• Attends all mandatory meetings.
• Keeps work area clean and organized.
• Completes other duties as assigned by supervisor.

QUALIFICATION STANDARDS EXPERIENCE

• 3-5 Years of culinary management experience in a high-volume hotel environment.

LICENSES OR CERTIFICATES

• Food Handler’s License and all other licenses as required by local law.
• Ability to obtain any government required license or certificate.

Salary Range: $65,000.00-$75,000.00 annual

FLSA Status: Exempt

Location: On-site

Benefits:

• Medical Insurance (Health, Dental, Vision)
• Disability Insurance
• Vacation and PTO
• 401K Plan with generous Company Matching
• Employee Assistance Program (EAP)
• Employee Corporate Discounts for nationally recognized products and services (childcare, electronics, entertainment, hotels, home, groceries, restaurants, auto, travel, and pets)

ABOUT THE COMPANY

Hyde Park Hospitality (HPH) is a young—but dynamic and fast-growing—company built on deep roots in the food business. HPH earned Crain’s Fast 50 Award in 2024 for being one (ranked 30th) of the fifty fastest growing businesses in the Chicago-area! We provide services ranging from airport concessions, management staffing, brand licensing, to contracted food and facilities management. With a 75% diverse senior management team, HPH values diversity and welcomes everyone with necessary qualifications and experience, regardless of race, gender, sexual orientation, age, disability, veteran status, and any other protected status, to apply. Learn more about us at hph-us.com.