Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $82,000.00 - $87,000.00
Benefits
Medical insurance (Health, Dental, Vision)
Disability insurance
Vacation and PTO
401K Plan with generous Company Matching
Employee assistance program (EAP)
Job Description
Hyde Park Hospitality (HPH) is a dynamic and rapidly expanding company rooted deeply in the food service industry. Recognized for its exceptional growth, HPH was honored with the Crain's Fast 50 Award in 2025, ranking as the 35th fastest-growing business in the Chicago area. The company offers a broad spectrum of services including airport concessions, management staffing, brand licensing, and contracted food and facilities management. Hyde Park Hospitality prides itself on fostering diversity within its leadership, boasting a senior management team that is 75% diverse. This commitment to inclusiveness ensures equal opportunity employment for individuals irrespective of race, gender, sexual... Show More
Job Requirements
- 5-7 years of culinary management experience in a high-volume hotel environment including a la carte and banquets
- Food Handler's License and all other licenses as required by local law
- Ability to obtain any government required license or certificate
Job Qualifications
- 5-7 years of culinary management experience in a high-volume hotel environment including a la carte and banquets
- Food Handler's License and any other licenses required by local law
- Ability to obtain any government required license or certificate
Job Duties
- Assist the Executive Chef in the direction and oversight of all culinary operations including 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
- 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 including supervision, counseling, evaluations, training, scheduling, and recognition
- Place orders and conduct inventory review
- Manage waste effectively
- Perform projects as assigned by Executive Chef and/or Food & Beverage Director
Job Location
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