Sous Chef at Hilton O'Hare Airport

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.

About the role

HPH is hiring a Sous Chef to oversee the Kitchen, Stewarding, and Cafeteria. This is a hospitality business that functions seven days a week, twenty-four hours a day. The Sous Chef assists with the direction and oversight of all culinary operations to deliver outstanding guest service and financial profitability.

Responsibilities

• Assist the Executive Chef in directing and overseeing culinary operations, including preparation and production of all hotel meals, food quality and presentation, compliance with safety and sanitation standards, team member productivity, 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.
• Ensure compliance with federal, state, local, and company health, safety, sanitation, and alcohol awareness standards.
• Monitor and develop team member performance, including supervision, counseling, evaluations, training, scheduling, work assignments, recognition, and rewards.

Requirements

• Minimum of 2 years’ experience in a high-volume restaurant or hotel.
• Banquet experience.
• Familiarity with hotel and catering best practices.
• Proficiency in Microsoft Office, point-of-sale systems, and restaurant management software.
• Food Handler’s License and any other licenses required by local law.
• Ability to obtain any government-required license or certificate.

Qualifications

• 2-4 years of culinary management experience in a high-volume hotel environment.
• Demonstration of the following key attributes: Quality, Productivity, Dependability, Customer Focus, Adaptability.
• Alignment with Hilton’s core values: Hospitality, Integrity, Leadership, Teamwork, Ownership, and Urgency.

Pay

Salary Range: $68,000.00 - $75,000.00 annually. FLSA Status: Exempt.

Benefits

• 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 dynamic and fast-growing company with deep roots in the food business. HPH earned Crain’s Fast 50 Award in 2026 for being one of the fifty fastest-growing businesses in the Chicago area. The company provides 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 applicants regardless of race, gender, sexual orientation, age, disability, veteran status, or any other protected status.