Culinary Instructor Jobs in Lockport, IL (NOW HIRING)

Elevate Your Craft at Park Hyatt Chicago: Lead, Inspire, and Redefine Culinary Excellence as Our Sous Chef

Park Hyatt Chicago is where luxury meets creativity, and where every detail—from design to service—is crafted with intention. Fresh off a $60 million renovation, our hotel blends contemporary sophistication with the energy of the city, offering guests an elevated experience just steps from the Magnificent Mile.

NoMI is the heartbeat of our culinary program: a modern American restaurant powered by French technique, local partnerships, and a passion for innovation. Our kitchen is a collaborative, high‑performance environment where chefs push boundaries, celebrate seasonality, and create dishes that surprise and delight. Whether it’s a signature tasting menu or a special event activation, NoMI is where culinary ideas come to life.

THE ROLE:

As Sous Chef, you will serve as a key culinary leader and brand ambassador for Park Hyatt Chicago and NoMI. This hands‑on leadership role is designed for a highly skilled, detail‑driven culinary professional who excels in refined execution, team development, and delivering exceptional dining experiences within a luxury environment.

You will oversee daily kitchen operations with a primary focus on PM service, while maintaining full open availability to support all shifts as needed to ensure seamless execution across the culinary department. This role requires a balance of culinary mastery, operational discipline, creativity, and the ability to inspire and mentor a high‑performing team.

RESPONSIBILITIES (include but are not limited to):

• Culinary Leadership: Lead daily culinary operations by supervising food preparation, production, and service execution, ensuring consistency, precision, and adherence to Park Hyatt and NoMI quality standards across all meal periods.
• Menu Innovation: Drive culinary excellence and creativity by developing, testing, and implementing seasonal dishes that reflect NoMI’s modern American identity rooted in French technique.
• Team Development: Support and develop the culinary team through hands‑on training, coaching, performance management, and daily leadership that fosters craftsmanship and accountability.
• PM Oversight: Oversee PM shift operations while maintaining full flexibility to support AM, PM, and overnight needs to ensure uninterrupted culinary performance.
• Operational Management: Manage key operational functions including ordering, inventory, cost control, scheduling, payroll oversight, and labor management to support financial goals and efficiency.
• Safety & Sanitation: Ensure flawless safety and sanitation practices by upholding food safety standards, maintaining equipment care, and enforcing compliance with health regulations and Hyatt policies.
• Cross‑Functional Collaboration: Collaborate with the Executive Chef, Chef de Cuisine, Food & Beverage leadership, and hotel departments to support seamless service, special events, and elevated guest experiences.
• Guest Engagement — Serve as a culinary ambassador by engaging with guests, VIPs, and frequent diners to personalize experiences and reinforce NoMI’s reputation for refined hospitality.
• Coaching & Accountability: Teach, mentor, and elevate cooks through hands‑on training, constructive coaching conversations, and clear performance expectations; administer disciplinary documentation when necessary to uphold standards and support colleague growth.
• Leadership Coverage: Act as a senior leader in the absence of the Executive Chef or Chef de Cuisine, ensuring continuity of operations, decision‑making, and team leadership.

SALARY INFORMATION:

The base salary for this position ranges from $63,000 to $78,750. This range reflects the competitive compensation expected at Park Hyatt Chicago. Actual pay will be commensurate with experience.

BENEFITS:

• Health Insurance Eligibility: Available after 30 days of employment.
• 401(k) Eligibility: Available after 30 days of employment.
• 401(k) Matching Contribution: Eligible after 1 year of employment (limited match).
• Monthly Fitness Membership Reimbursement: Available up to a specified limit.
• Qualified Parking & Transportation Tax Exemption: Subject to eligibility.
• Paid Time Off & Holidays: Provided according to company policy.

PERKS:

• Discounted Colleague Rate Room Nights: Available based on room availability.
• Complimentary Room Nights: Offered based on availability.
• Complimentary Meals: Available in the colleague dining room.
• On-Site Bike Rack: Provided for colleague use.

Qualifications

• Luxury Experience: Minimum of two years of experience as a Sous Chef in a luxury hotel, fine‑dining restaurant, or Forbes‑rated environment, with a demonstrated ability to perform at an elevated standard.
• Formal Training: Culinary degree or equivalent professional training that reflects a dedication to craftsmanship and continuous growth.
• Technical Skill: Strong command of culinary techniques, modern American cuisine, and French fundamentals, with the ability to execute refined dishes with precision.
• Technical Proficiency: Comfort with culinary technology, kitchen management systems, and basic financial tools essential to daily operations.
• Consistency Standards: Commitment to maintaining uncompromising standards of consistency, presentation, and detail in a fast‑paced, high‑expectation environment.
• Operational Acumen: Solid understanding of kitchen operations, including production flow, ordering, inventory, and cost management, with the ability to support both efficiency and creativity.
• Talent Development: Demonstrated success in teaching and developing cooks through structured training, hands‑on guidance, and consistent coaching that elevates performance.
• Leadership Presence: Proven ability to lead with professionalism and poise, guiding teams through clear direction, thoughtful mentorship, and a commitment to excellence.
• Communication Excellence: Exceptional communication and interpersonal skills, with the ability to collaborate seamlessly across culinary and front‑of‑house teams.
• Guest Sensitivity: A refined understanding of luxury guest expectations and the ability to support personalized, thoughtful interactions that enhance the dining experience.
• Schedule Flexibility: Full open availability, including AM, PM, weekends, and holidays; ability to primarily support PM operations while providing coverage across all shifts as needed.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.