Executive Sous Chef at Hilton O'Hare Airport
Apply NowCompany: Hyde Park Hospitality
Location: Tilton, IL 61833
Description:
Executive Sous Chef
PRINCIPAL RESPONSIBILITIES/ POSISTION PURPOSE:
The Executive Sous Chef is responsible for assisting the Executive Chef with the direction and oversight of all culinary operations in the F&B Operations' continuing effort to deliver outstanding guest service and financial profitability. Executive Sous Chef oversees Kitchen, Stewarding, and Cafeteria.
ESSENTIAL FUNCTIONS
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
OTHER DUTIES
Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by HPH from time to time, is essential to the successful performance of this position.
QUALIFICATION STANDARDS
LICENSES OR CERTIFICATES
Salary Range: $82,000.00-$87,000.00 annual
FLSA Status: Exempt
Location: On-site
Benefits:
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 2024 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.
PRINCIPAL RESPONSIBILITIES/ POSISTION PURPOSE:
The Executive Sous Chef is responsible for assisting the Executive Chef with the direction and oversight of all culinary operations in the F&B Operations' continuing effort to deliver outstanding guest service and financial profitability. Executive Sous Chef oversees Kitchen, Stewarding, and Cafeteria.
ESSENTIAL FUNCTIONS
- Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation.
- Ensure compliance with all safety and sanitation standards and regulation.
- Oversee team member productivity and performance, scheduling, time and attendance, implementation of policies and procedures, cost controls and overall profitability.
- Create and implement menu selections for all F&B Outlets, 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 Sous Chef and 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. Place orders and conduct inventory review.
- Waste management.
- Projects as assigned by Executive Chef and or Food & Beverage Director.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
- Perform general/routine cleaning tasks using standard F&B cleaning products as assigned to adhere to health standards.
- Complete various prepping, cooking, and cleaning tasks in Banquet Prep/Pizza Station, Saucier/Streamer Station, Main Cook Line station and Pantry Kitchen station (as needed)
- Cash handling when assisting in the FOH
- Assist with FOH management of tasks, as needed
OTHER DUTIES
Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by HPH from time to time, is essential to the successful performance of this position.
QUALIFICATION STANDARDS
- 5-7 Years of culinary management experience in a high-volume hotel environment including a la carte and banquets.
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: $82,000.00-$87,000.00 annual
FLSA Status: Exempt
Location: On-site
Benefits:
- Medical Insurance (Health, Dental, Vision)
- 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 2024 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.