Hotel Sous Chef | Banquets, High-Volume F&B Leadership

Hyde Park Hospitality, LLC; Chicago (IL); On-site; USD 68,000 - 75,000; Full time

Benefits offered by this job

Medical Insurance (Health, Dental, Vis

Monthly Phone Stipend

Disability Insurance

Vacation and PTO

401K Plan with generous Company Match

Employee Assistance Program (EAP)

Employee Corporate Discounts

Job summary

Hyde Park Hospitality, LLC (HPH) is hiring a Sous Chef to oversee the Kitchen, Stewarding and Cafeteria at our Chicago area property. The role requires a minimum of 2 years’ experience in a high-volume restaurant or hotel, banquet experience, and familiarity with hotel and catering best practices.

Proficiency in Microsoft Office, POS, and restaurant management software is expected. As Sous Chef, you will assist the Executive Chef in direction of culinary operations, develop menus for banquets,

Qualifications

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

Responsibilities

• Assist the Executive Chef in the direction and oversight of culinary operations, including preparation and production of hotel meals and ensuring food quality and safety.
• Create and implement menu selections for special banquet themes and events.
• Ensure compliance with health, safety, sanitation and alcohol standards.
• Monitor and develop team member performance, including supervision, counseling, scheduling, and recognition.

Skills

Culinary management

High-volume hotel experience

Food handling

Tools

POS software

Restaurant management software

Job description

Hyde Park Hospitality, LLC (HPH) is hiring a Sous Chef to oversee the Kitchen, Stewarding and Cafeteria at our Chicago area property. The role requires a minimum of 2 years’ experience in a high-volume restaurant or hotel, banquet experience, and familiarity with hotel and catering best practices.

Proficiency in Microsoft Office, POS, and restaurant management software is expected. As Sous Chef, you will assist the Executive Chef in direction of culinary operations, develop menus for banquets,