Sous Chef at Hilton O'Hare Airport
$68,000–$75,000 year
On-siteChicago, Illinois, United States or Hilton, New York, United States
Job Summary
Assist the Executive Chef in directing culinary operations, including preparing meals, ensuring food quality and safety compliance, and managing team productivity and performance. Create menu selections for special banquet themes and events based on current trends and regional tastes in partnership with leadership. Monitor and develop team member performance through supervision, counseling, evaluations, training, scheduling, and assigning work. Ensure adherence to federal, state, local, and company health, safety, sanitation, and alcohol awareness standards while implementing policies and cost controls. This role supports the hotel's continuous effort to deliver outstanding guest service and financial profitability within a seven-day, twenty-four-hour operation.
Required Qualifications
- 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
- Proficient in Point of sales software
- Proficient in restaurant Management software
- 2-4 Years of culinary management experience in a high-volume hotel environment
- Food Handler's License
- Ability to obtain any government required license or certificate
Desired Qualifications
- Quality
- Productivity
- Dependability
- Customer Focus
- Adaptability
- Hospitality mindset (passionate about delivering exceptional guest experiences)
- Integrity (doing the right thing, all the time)
- Leadership mindset (leaders in our industry and in our communities)
- Teamwork mindset (team players in everything we do)
- Ownership mindset (owners of our actions and decisions)
- Now mindset (operate with a sense of urgency and discipline)
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