fine dining server

sous chef

administrative assistant

executive chef

line cook

Hyde Park Restaurant Group

After going through four interviews it was decided I would be a Supervisor with high potential for promotion to Sous Chef at a Columbus Hyde Park restaurant.  I was sent to Birmingham Michigan to go through four weeks of the manager training program.  I would be driving from Columbus Ohio to Birmingham Michigan.  I agreed to the terms and put my two weeks notice in at my job that I had been employed at for 6 years.

I drove 4 hours to Birmingham to begin my training.  After I finished my paperwork I met the people in the kitchen that I would be working with for the next 4 weeks.

From the beginning, the chef that was supposed to be training me treated me more like a burden than an investment in the company's future.  He did not follow the assigned schedule for training nor did we have any conferences or reviews about my performance.  I received no direction or guidance, except to occasionally be told to just stand around.

Seeing as I have not yet developed the ability to read minds I asked often what was required of me.  I only had four days of training per week, so I wanted to take in as much as possible.  Typically (before service), I was given busy-work prep projects (peeling shrimp, cleaning Brussels sprouts, etc), so getting a full grasp of the restaurant, culture, and its goings on was impossible. 

I took it all with a grain of salt though and took as much as I could in with a smile on my face.  When I arrived home at 1am Valentines night I felt pretty good about the week, all things considered, and went over the pros and cons of my experience with my fiancee.  I decided to go into the next week with a great attitude and I wouldn't let the previous week ruin what I was there to do.

The night before I was scheduled to leave for my second week in Michigan, I got a call from the head of HR informing me that I was no longer employed with them.  I was shocked and no matter what I said she had no answers for me.  I called several other upper level managers and they deferred me or gave me vague answers.  I still have not gotten a clear answer as to why I was fired, after giving up my career of 6 years at another restaurant, in just 4 short days.

I spoke with some people I know in the company and they made it clear to me that the executive chef at Birmingham was to blame.  They described exactly what I went through,  when they had gone through the training program.  The difference was that they were being trained to start as managers, so he couldn't just get them fired like he did me.

It's a sad thing when a person I barely know feels like they shouldn't have to be bothered with me.  That with one lie they can nearly ruin  my life and the life of my growing family (my fiance is pregnant).  Despite all this I know enough people that I will find work and I am thankful that this experience has shown me the very rock bottom of the industry that I love.

I worked as an admin at the corporate HQ in Beachwood, Ohio *twice*, and I cannot recommend working there as an admin. The first time I left, I'd been there eighteen months and thought it was the worst place I'd ever worked. The only reason I went back was that they threw money at me and accommodated my schedule post-pandemic. All of the dysfunction was the same this time around.

Maybe it's just me, but unless something is literally on fire, no office work is an emergency. I should not be sweating while revising a spreadsheet. But management assigns all work as if it must be done immediately. Do you know how hard it is to complete something immediately when you're already in the middle of completing something immediately? Management also makes admins feel paranoid about the quality of their work even though, frankly, the quality of management's own work is not so hot: confusing formatting, convoluted language, poor data integrity. Management tends to use speech-to-text, which can result in emails that take multiple people to decipher -- but management simultaneously discourages admins from helping each other out without explicit permission. And, frankly, even emails that are not speech-to-text can be confusing because management eschews punctuation.

The culture is bleak. When they sang happy birthday to me, it was the saddest version I'd ever heard. Headphones are banned -- management claims they need to be able to speak to admins without admins pausing to remove the headphones (?!), but there would be whole weeks where I wouldn't interact with my bosses, even if they were working onsite (so of course I managed to get away with wearing headphones for stretches of time). Admins are supposed to send to-do lists twice a day, which is maybe the most micromanaging thing I've ever experienced -- but then management won't actually use the lists to check admins' workloads or even remind themselves what admins are working on, hence sending another task that needs to be done immediately even though the admin is already doing something immediately.

If the job you're looking at is in accounting, that might be okay. The CFO is cool and accounting seems to be sheltered from the chaos -- to the point of not knowing what's going on in the rest of the building, not even when there's been a covid case. But I would warn you off of taking any other admin role at corporate.

Do yourself a favor...RUN THE OPPOSITE DIRECTION!!!! look elsewhere. They will run you like a dog and expect the world from you. Outside of the corporate management, all Chef, GM/Foh managers are treated like pawns. They constantly pump the "you just gotta keep drinking the Hype Park Koolaid" when you disagree with any of their 1980s style policies or operation methods. All they care about is the dollar.  They will take on way more reservations in the restaurant is capable of accommodating too at the level of service that they said they expect. Allow way more guests to be seated in a time period that the kitchen can officially handle and then question the staff about why they didn't do a good enough job.  They are blind to the needs of their staff and management which is why they constantly loose great employees.  The Ohio corporate staff is at Michigan locations at all times because they have to bail out these locations for the fact that they struggle to keep the goods ones here around. They have a thing for firing managers during training too, so if you get hired from another state as they do so much now because of such a tarnished name in the Michigan market, dont be suprised to get called and let go before you were even given a chance to train properly. I lasted a few years but that was because of myself, not them. The client does not come first, the employee does. Takes care of them and they will always take care of your clients.Pay is good but you sacrifice all qualities of life.  Bonus structure is one of the worst in the industry and they look for any and every reason to take it away from you.   You get about the same in one year That you would in a month with most of their competitors. You are told when you can vacation as well and being short staffed constantly hinders that.  Numerous vacation days will be lost simply for the fact that you won't be able to use them.

Hyde Park Prime Steakhouse in Daytona Beach is a true step above the rest when it comes to restaurants in Daytona Beach. If you've worked in hospitality in this area, you know how poor management, misguided owners, low standards, and lackluster employees plague this industry. It is not so at Hyde Park. 
     The first thing you'll notice when you start at Hyde Park is the longevity of the staff, about half of the employees have been there at least 5 years, some much longer. This is a company that, in whole, treats its employees fairly and allows you to make enough money to live off of, without working ridiculous hours (dinner only). 
     For the most part, management exists to support the servers, and they do their best to make sure each server is treated fairly and given the same opportunity to make money. When there are issues, they are dealt with quickly and in a predictable manor--there is a "way" of doing things at Hyde Park, and if you can get on board with it, your job will be very consistent. 
     The staff is, for the most part, very customer-oriented, and providing the best quality service and food definitely is the main driving factor in the restaurants operations- not egos, like you may find elsewhere. Staff is expected to be respectful to each other, and drama is mild.
     The slow season (August-December) can drag, and hours and money are a little more sparse, but overall, the restaurant is only getting busier and busier, which means more money to be made.
     Peak days (Races, Bike Week, Biketoberfest, Summer weekends, and some holidays like Valentine's Day and New Years Eve) are a little hectic, but usually go smoothly, good $$ days. 
     Although no benefits or paid vacation, perks include Saturday family meal, continuing education in Wine and Spirits, and rewards and recognition redeemable for prizes and gift cards, and a generous discount on food and alcohol.

If you ever worked in commercial restaurant or any restaurant chain after year of 2000 this job probably wont be for you. It is all done by pencil and paper or in spread sheets at the best which is very time consuming. Don't think if they are open only for dinner it'll be less hours for you. You'll still work 60 hours per week. Also don't think that they close at 10 or 10.30 p.m because they want you to stay open till last customer leave the building. In matter of fact, you're not allowed to close front door until all customers leave the building which is normally around midnight. Bonus structure is very shady and if perform well you're looking at 300 every quarter so negotiate your salary wisely. There are no bonus sheets available for you to where you can understand bonus elements. The training only exist on paper and not in reality because your trainer will probably be busy all the time with pencil and paper. Corporate kitchen training manager still has that gas station mentality. Customer service policy is good with exception of part where they want you to argue with customer on steak temperature by using flashlight or cutting steak for customer to prove that customer is wrong. They shouldn't forget that customer should always be right. You have two days off per week but one of those days you're on call. Only one week of vacation per year and its pain to get it because it'll denied more often that not. The severs and bartenders are good employees which was best part of the job. Overall, wouldn't recommend this job to anyone that I care for.

Working as a Sous Chef at HP has been an enriching experience. Our dinner‑only model means we avoid the grind of late-night services, which is a refreshing departure from the norm in fine dining kitchens. That schedule helps me maintain a healthier work-life balance and invest time in refining my craft.
Inventory days are streamlined and stress-free—thanks to straightforward processes and reliable tools, we efficiently close the kitchen without lingering over tedious prep or paperwork. It’s a huge win for keeping our team focused on what truly matters—delivering excellent food.
Perhaps the most valuable asset here is the support from corporate. They’re accessible, communicative, and genuinely invested in our growth and wellbeing. Whether it’s feedback, professional development opportunities, or getting the resources we need, their backing makes a noticeable difference on the line.
If I had to nudge one area for improvement, it might be expanding training initiatives—especially around cross-training during busy seasons. That could make this place even more dynamic and resilient.
All in all, this is an inspiring place to sharpen your skills, lead a focused team, and thrive under thoughtful, stable support.

Working at Hyde Park Restaurant Group has been an incredibly rewarding experience. From the very first day, I felt welcomed and supported by an amazing team of individuals who truly care about their staff. The company culture is centered around respect, growth, and a shared passion for providing top-tier service.

The management team is hands-on and genuinely invests in the professional development of each employee. Whether it's through training programs, mentorship, or just everyday guidance, they make sure you have the tools and resources to succeed. It's not just a job—it's a place where you can grow and advance in your career.

The food quality, attention to detail, and commitment to excellence are a constant source of pride, and it’s a pleasure to be part of such a renowned group. Hyde Park is truly dedicated to delivering an exceptional experience for both customers and employees alike.

I feel lucky to be a part of a team that values hard work, creativity, and above all, integrity. Highly recommend anyone looking to be part of a top-tier restaurant group to join Hyde Park—you won't find a better place to work!

Just the facts..... They pay well but that is it. The bonus structure is garbage and they will find every way to not pay or deduct. You are told when you can vacation, or have a personal day. The corporate sector is ran by a people who have no large level or multi unit restaurant experience, which shows daily. There is a ready, shoot, aim mentality. No freedom or freetime. If you are a FOH manager you will work until 2-3 am regularly, and if you are an Executive Chef you Will work the line and a station like 4-5 days a week. Do Not Let Them Lie To You! Proceed with caution and my suggestion is to look elsewhere. They do not care about their people. Facts. The Corporate Executive Chef left the company as well as All of the regional Chefs in less than a year. The corporate office turn over rate is unbelievable. This company is failing on levels that they are unable to see or notice yet due to their lack of well educated and experienced people in the front office...... Proceed with extreme caution, they will sell you a dream and then show you a nightmare.

Working at the company for a year and 1/2 i have realized many things about hyde park. When it comes to management good luck with it! Managers are mostly in the office and when needed no where to be found or outside smoking and conversing with staff. Usually when management is needed they are very disorganized and unwilling to help. When there is a customer issue it will automatically result in it being your fault. Your likely to succeed if you're a favorite. Ive seen so many hard working staff members leave due to these reasons. That is why HP is continuously posting job offers. When it comes to the actual work environment it is VERY hostile waitress staff is constantly under stress due to poor management and a lacking in help/resources on proper training etc. When dealing with the actual shift the restaurant in the BOH is filthy. Its amazing how this place racks in millions of sales and still cannot function overall inside as a controlled business. In complete I would not recommend working here in the Birmingham location would recommend 220 over this anyway !

Top Job Titles	Average Salary
Fine dining server 150 salaries reported	$77,410 per year
Sous chef 65 salaries reported	$65,404 per year
Administrative assistant 37 salaries reported	$49,919 per year
Executive chef 46 salaries reported	$91,196 per year
Line cook 25 salaries reported	$21.21 per hour

Working at Hyde Park Restaurant Group: Company Overview and Reviews

Hyde Park Restaurant Group

Hyde Park Restaurant Group Ratings

Popular jobs at Hyde Park Restaurant Group

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected