Cook Pantry

PRINCIPAL RESPONSIBILITIES/ POSITION PURPOSE: Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning, and all other food items prepared in the different kitchen stations.

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 requirements of the company.

Attend mandatory meetings.

• Perform all assigned side- work such as replenishing condiments and restocking side-stands.
• Abide by all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages.
• Transport necessary items to ensure food safety standards and satisfy guest needs.
• Perform general cleaning tasks to adhere to health and safety standards.

• Keep work area clean and organized.
• Complete other duties as assigned by supervisor.

PHYSICAL REQUIREMENTS: 

Frequency Key:

Never - O hours; Rare - up to 1 hour; Occasional - 1-3 hours; Frequent - 3-6 hours; Constant - 6-8 hours.

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.

SAFETY REQUIREMENTS 

OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety:

• Safety shoes (slip resistant)
• Use of gloves/mitts (latex, vinyl, plastic, fabric. metal)
• Back belts for heavy lifting
• Aprons

Team members will be trained in the proper use and care of assigned PPE. The hotel provides the required PPE. It is your responsibility to report defective, damaged, or lost PPE, or equipment that does not fit properly, to your Manager.

ORGANIZATIONAL RELATIONSHIPS 

Positions directly reporting to this position (titles): None

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY 

The individual must possess the following knowledge,  skills   and   abilities  and    be  able  to    explain and demonstrate that he    or she can perform the essential functions of the job, with or without reasonable accommodation.

• Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other team members.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.
• Ability to stand and to work continuously in confined spaces.
• Ability to perform duties within extreme temperature ranges.

QUALIFICATION STANDARDS EDUCATION

Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma required. Culinary or Apprenticeship program preferred.

EXPERIENCE 

Five or more years cooking experience preferred. Prior hotel and restaurant cooking experience preferred. 

LICENSES OR CERTIFICATES 

Food Service Sanitation certification. Ability to obtain any government required licenses or certificates.

GROOMING/UNIFORMS

All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

NOTICE: 

The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

Upon employment, all employees are required to fully comply with HPH rules and regulations for the safe and efficient operation of HPH facilities. Employees who violate HPH rules and regulations will be subject to disciplinary action, up to and including termination of employment.

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.