Line Cook (Hilton O'Hare Airport)

Hyde Park Hospitality; Illinois; On-site; USD 30,000 - 42,000; Full time

Job summary

Hyde Park Hospitality (HPH) in Chicago, IL, is seeking a Line Cook for the Hilton O'Hare Airport. You will help prepare menu items across kitchen stations, follow standardized recipes, and ensure quality and proper portion control.

The role requires strong knowledge of kitchen equipment, sanitation, and the ability to work quickly in a high-volume environment. Prior hotel/restaurant cooking experience is preferred; a high school diploma or culinary training is recommended.

Qualifications

• High school diploma required; culinary program preferred.
• Three to five years cooking experience preferred, hotel/restaurant background a plus.
• Ability to read recipes and measure ingredients accurately.

Responsibilities

• Prepare food items per standard recipes to ensure consistency.
• Maintain clean, organized station and adhere to sanitation standards.
• Operate kitchen equipment safely and monitor food quality.

Skills

Broiler cooking

Sauté cooking

Food safety & sanitation

Stove/oven operation

Recipe reading & math

Education

High school diploma

Culinary program preferred

Tools

Stoves

Ovens

Broilers

Steamers

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Line Cook (Hilton O'Hare Airport)

Full Time Hilton, Chicago, IL, US

6 days ago Requisition ID: 2148

PRINCIPAL RESPONSIBILITIES/ POSISTION PURPOSE:Responsible for maintaining and setting up food production and quality control of all food items prepared in the different kitchen stations. Maintaining a neat and clean work environment.

Average Percentage of

Time

ESSENTIAL FUNCTIONS

50%

Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Keeps spoilage/waste to a minimum by utilizing proper portioning.

35%

Maintains the proper storage and productionof all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.

10%

Turns on/off all equipment, such as stoves, ovens, grills, broilers, heat lamps, steamers, fryers, etc. Ensures they are in working condition.

5%

Reads and employs math skills to follow recipes.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportivefunctions,withthepercentageoftimeperformingeachfunctiontobesolelydeterminedbythesupervisorbasedupon the particular requirements of thecompany.

• Performs any general cleaning tasks using standard HPH cleaning products as assigned bysupervisor
• Keep floors dry and clean to avoid slip/fallaccidents.
• Performs other duties as requested, such as moving supplies and equipment, cleaning up unexpectedspills.

PHYSICAL REQUIREMENTS:

Frequency Key:

Never - O hours; Rare - up to 1 hour; Occasional - 1-3 hours; Frequent - 3-6 hours; Constant - 6-8 hours.

Physical Activity

Frequency

Rare

Walking

Frequent

Standing

Frequent

Occasional

Crouching/Bending/Stooping

Occasional

Reaching

Occasional

Grasping

Frequent

Pushing/Pulling

Occasional

Near Vision

Constant

Far Vision

Frequent

Talking

Constant

Smell

Constant

Taste

Constant

Lifting/Carrying (# lbs.) up to 50+lbs

Occasional

Travel

Rare

OTHER DUTIES

Demonstrate working knowledge of the service standards.

Regularattendanceinconformancewiththestandards,whichmaybeestablishedbyHPHfromtimetotime,isessentialtothe successful performance of thisposition.

SAFETY REQUIREMENTS

OSHAlawsrequiretheuseofthefollowingPersonalProtectiveEquipment(PPE)whenperformingworkdutiesthathavethepotential of risk to your health orsafety:

• Safety shoes (slipresistant)
• Useofgloves/mitts(latex,vinyl,plastic,fabric.metal)
• Back belts for heavylifting
• Aprons

TeammemberswillbetrainedintheproperuseandcareofassignedPPE.ThehotelprovidestherequiredPPE.Itisyourresponsibility toreportdefective,damaged,orlostPPE,or equipment thatdoesnotfitproperly,toyourmanager.

ORGANIZATIONAL RELATIONSHIPS

Positions directly reporting to this position (titles):

None

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cookingmethods.
• Good working knowledge of accepted standards ofsanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles,etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portionsizes.
  • Abilitytoread,write,speak,andunderstandtheEnglishlanguageinorder tocompleterequisitionsreadrecipesand communicates with other teammembers.
    • Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuousschedule.
    • Ability to stand and to work continuously in confinedspaces.
    • Ability to perform duties within extreme temperatureranges.

QUALIFICATION STANDARDS EDUCATION

Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diplomarequired. Culinary or Apprenticeship program preferred.

EXPERIENCE

Three to five years cooking experience preferred. Prior hotel and restaurant cooking experience preferred.

LICENSES OR CERTIFICATES

Ability to obtain any government required licenses or certificates.

GROOMING/UNIFORMS

All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

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 2026 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.