Sous Chef at Hilton O'Hare Airport
Company: Hyde Park Hospitality
Location: Chicago
Posted on: February 21, 2026
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Job Description:
Job Description Job Description 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. We look for the demonstration of
the following key attributes: Quality Productivity Dependability
Customer Focus Adaptability 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: $75,000.00-$85,000.00
annually 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
2025 for being one (ranked 35th) 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.
Keywords: Hyde Park Hospitality, Mount Prospect , Sous Chef at Hilton O'Hare Airport, Hospitality & Tourism , Chicago, Illinois
