Hotel Banquet Sous Chef — Lead Culinary & Guest Experience

Hyde Park Hospitality; Chicago (IL); On-site; USD 73,000 - 78,000; Full time

Benefits offered by this job

Medical Insurance

Phone stipend

Disability Insurance

Vacation & PTO

401K & Matching

Employee Assistance (EAP)

Corporate Discounts

Job summary

Hyde Park Hospitality, LLC is seeking a Sous Chef at Hilton O’Hare Airport to oversee the kitchen, stewarding and cafeteria operations, delivering outstanding guest service and financial profitability. Minimum 2 years in a high-volume hotel or restaurant, banquet experience, knowledge of hotel and catering best practices, and proficiency with Microsoft Office and POS systems are required.

This full-time on-site role includes benefits such as medical insurance, 401K, vacation, and employee

Qualifications

• 2-4 Years of culinary management experience in a high-volume hotel environment.
• Banquet experience.
• Familiarity with hotel and catering best practices.
• Proficient in Microsoft Office, POS and restaurant management software.

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 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.

Skills

Culinary management

High-volume hotel experience

Team leadership

Banquet experience

Tools

Microsoft Office

Point of Sale (POS)

Job description

Hyde Park Hospitality, LLC is seeking a Sous Chef at Hilton O’Hare Airport to oversee the kitchen, stewarding and cafeteria operations, delivering outstanding guest service and financial profitability. Minimum 2 years in a high-volume hotel or restaurant, banquet experience, knowledge of hotel and catering best practices, and proficiency with Microsoft Office and POS systems are required.

This full-time on-site role includes benefits such as medical insurance, 401K, vacation, and employee