Pantry Cook - Hilton O'Hare Airport

Hyde Park Hospitality, LLC; Chicago (IL); On-site; USD 52,000 - 58,000; Full time

Job summary

Hyde Park Hospitality, LLC is hiring a Full-Time PM Pantry Cook for the Hilton Chicago O'Hare Airport. The role focuses on setting up and maintaining food production quality across kitchen stations, with emphasis on meat, fish, sauces, stocks, and seasonings.

Responsibilities include preparing items per recipes, inspecting ingredients, rotating stock, and handling daily requisitions while adhering to health regulations.

Qualifications

• High school diploma required; culinary or apprenticeship preferred.
• Five or more years cooking experience preferred.
• Prior hotel and restaurant cooking experience preferred.
• Food Service Sanitation certification required or obtainable

Responsibilities

• Prepare all food items according to standard recipes and guest orders.
• Visually inspect and select high-quality ingredients for production.
• Check and rotate storage to maintain quality and comply with health regulations.
• Prepare daily requisitions for supplies and food items.
• Read recipes and perform required math for portions and measurements.

Skills

Cooking techniques

Food safety

English literacy

Education

High school diploma

Culinary apprenticeship

Job description

Hyde Park Hospitality is hiring for a Full-Time PM Pantry Cook at the Hilton Chicago O'Hare Airport!

Pay Rate:

$26.50 per hour

PRINCIPAL RESPONSIBILITIES/ POSITION PURPOSE:

Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning, and all other food items prepared in the different kitchen stations.

Average Percentage of

Time

ESSENTIAL FUNCTIONS

65%

Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects, and uses only food items ideal cooking, in preparation of all

menu items.

15%

Checks and controls the proper storage of product, monitoring age and condition of 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%

Prepares daily requisitions for supplies and food items for production.

10%

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 requirements of thecompany.

• Perform all assigned side- work such as replenishing condiments and restockingside-stands.
• Abide by all state, federal and corporate liquor regulations pertaining to serving alcoholicbeverages.
• Transport necessary items to ensure food safety standards and satisfy guestneeds.
• Perform general cleaning tasks to adhere to health and safetystandards.

• Keep work area clean andorganized.
• Complete other duties as assigned bysupervisor.

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

Sitting

Rare

Walking

Frequent

Standing

Occasional

Climbing Stairs

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,orequipmentthatdoesnotfitproperly,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.
• Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other teammembers.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuousschedule.
• Ability to stand and to work continuously in confinedspaces.
• Ability to perform duties within extreme temperatureranges.

QUALIFICATION STANDARDSEDUCATION

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

EXPERIENCE

Five or more years cooking experience preferred. Prior hotel and restaurant cooking experience preferred.

LICENSES OR CERTIFICATES

Food Service Sanitation certification. 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.

NOTICE:

Thehospitalitybusinessfunctionssevendaysaweek,twenty-fourhoursaday.Inaddition,thisisahospitalitybusinessandahospitable service atmosphere must be projected at all times.

Upon employment, all employees are required to fully comply with HPH rules and regulations for the safe and efficient operation of HPH facilities. Employees who violate HPH rules and regulations will be subject to disciplinary action, up to and including termination of employment.

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.