Sous Chef at Hilton O'Hare Airport

Hyde Park Hospitality • Chicago, IL

21h • $68,000 - $75,000 • Onsite

About The Position

Hyde Park Hospitality, LLC (HPH) is a strategic partner with Hilton Chicago O’Hare on Food and Beverage Operations. This property has 860 rooms and 37,000 sq. ft of meeting space. HPH brings both experience and expertise to every level of food service. HPH is now hiring a Sous Chef to oversee the Kitchen, Stewarding and Cafeteria. All applicants must have a minimum of 2 years’ experience in a high-volume restaurant or hotel; Banquet experience; Familiarity with hotel and catering best practice; proficient in Microsoft Office, Point of sales and restaurant Management software. We look for the demonstration of the following key attributes: Quality, Productivity, Dependability, Customer Focus, Adaptability. This is a hospitality business, and a hospitable service atmosphere must always be projected. The hospitality business functions seven days a week, twenty-four hours a day.

Requirements

• Minimum of 2 years’ experience in a high-volume restaurant or hotel
• Banquet experience
• Familiarity with hotel and catering best practice
• Proficient in Microsoft Office, Point of sales and restaurant Management software
• 2-4 Years of culinary management experience in a high-volume hotel environment.
• Food Handler’s License and all other licenses as required by local law.
• Ability to obtain any government required license or certificate.

Nice To Haves

• Demonstration of Quality
• Demonstration of Productivity
• Demonstration of Dependability
• Demonstration of Customer Focus
• Demonstration of Adaptability
• Demonstration of Hospitality - Passionate about delivering exceptional guest experiences.
• Demonstration of Integrity - Do the right thing, all the time.
• Demonstration of Leadership - Leaders in our industry and in our communities.
• Demonstration of Teamwork - Team players in everything we do.
• Demonstration of Ownership - Owners of our actions and decisions.
• Demonstration of Now - Operate with a sense of urgency and discipline

Responsibilities

• Assist the Executive Chef in the direction and oversight of culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
• Create and implement menu selections for special banquet themes and events based on current food trends and regional tasted 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.

Benefits

• Medical Insurance (Health, Dental, Vision)
• Monthly Phone Stipend
• 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)

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed