Sous Chef at Hilton O'Hare Airport

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

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.

Sous Chef at Hilton O'Hare Airport

Full Time Hilton, Chicago, IL, US

3 days ago Requisition ID: 2174

Salary Range: $72,500.00 To $77,500.00 Annually

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.

Job Summary

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. Previous experience in full-service hotel food and beverage operations required.

We look for the demonstration of the following key attributes:

• Quality
• Productivity
• Customer Focus
• Team Training and Development

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

What will I be doing?

As Sous Chef, you would be responsible for assisting with the direction and oversight of all culinary operations in the hotel’s continuing effort to deliver outstanding guest service and financial profitability.

Specifically, the Sous Chef will be responsible for performing the following tasks to the highest standards:

• 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.

What are we looking for?

Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these values:

• Hospitality - We're passionate about delivering exceptional guest experiences.
• Integrity - We do the right thing, all the time.
• Leadership - We're leaders in our industry and in our communities.
• Teamwork - We're team players in everything we do.
• Ownership - We're the owners of our actions and decisions.
• Now - We operate with a sense of urgency and discipline

QUALIFICATION STANDARDS EXPERIENCE

• 2-4 Years of culinary management experience in a high-volume hotel environment.

LICENSES OR CERTIFICATES

• Food Handler’s License and all other licenses as required by local law.
• Ability to obtain any government required license or certificate.

Salary Range:$72,500.00-$77,500.00 annually

FLSA Status: Exempt

Location: On-site

• 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)

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.