Banquet Chef (Sous)

ValorHospitality; Cincinnati (OH); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Daily Pay

Hotel discount program

Uniforms provided

Health, dental, vision, life insurance

Paid PTO

401k with employer match

Tuition reimbursement

Food & beverage discounts

Job summary

ValorHospitality is seeking a proactive Kitchen Manager to lead daily production and presentation across food & beverage outlets, with a primary emphasis on banquets. You will supervise staff, drive quality, manage inventory and costs, enforce safety standards, and assist with menu development for events.

Ideal candidates bring culinary expertise, proven leadership, and strong planning skills, with the ability to thrive in a fast-paced, high-volume setting and collaborate with front-of-house and

Qualifications

• Culinary expertise: Strong cooking and food preparation skills.
• Leadership: Proven ability to lead, motivate, and manage a team.
• Organization: Strong organizational and problem-solving skills, especially under pressure.
• Communication: Excellent interpersonal and communication skills.
• Stamina: Ability to stand for long periods, work in hot and noisy environments, and lift up to 50 pounds.
• Experience and education: Typically requires a culinary degree or equivalent kitchen experience, with progressive supervisory experience often being a key requirement.

Responsibilities

• Staff and operations management: Supervise, train, and evaluate kitchen staff; ensure fair and consistent administration of policies; manage schedules and staffing levels.
• Food and quality control: Monitor food preparation, cooking, plating, and presentation; ensure all dishes meet quality standards; inspect food for taste, temperature, and visual appeal.
• Inventory and cost control: Manage and monitor food inventory; ensure proper storage and handling to minimize waste and control costs.
• Health and safety: Enforce strict adherence to health, safety, and sanitation regulations to maintain a clean and hygienic environment.
• Menu and events: Assist the executive chef with menu development and implementation; coordinate culinary offerings for special events, banquets, and catering.
• Communication and collaboration: Communicate with the front-of-house staff to ensure efficient service; work with suppliers and vendors; collaborate with the executive chef on goals and improvements.

Skills

Culinary expertise

Leadership

Organization

Communication

Stamina

Experience & education

Education

Culinary degree or equivalent

Job description

COMPANY OVERVIEWAt Valor, we are passionate Hotelitarians—driven, detail-obsessed professionals who go beyond service to deliver true hospitality. With a global perspective and a commitment to thoughtful hospitality and sustainable dining, we bring enthusiasm, creativity, and local flair to every property we support. We seek individuals who value relationships, embrace high standards, and create meaningful experiences for guests, teams, and owners alike. If you’re someone who notices the little things and strives to make a lasting impact, you’ll thrive here.Please visit http://www.valorhospitality.com to learn more about our existing hotels, other exciting job opportunities and our company.POSITION PROFILEManage the kitchen staff in the daily production, preparation and presentation for all of the food & beverage outlets, with a primary area of responsibility in banquets, in a safe sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.ESSENTIAL RESPONSIBILTIESStaff and operations management: Supervise, train, and evaluate kitchen staff; ensure fair and consistent administration of policies; manage schedules and staffing levels.Food and quality control: Monitor food preparation, cooking, plating, and presentation; ensure all dishes meet quality standards; inspect food for taste, temperature, and visual appeal.Inventory and cost control: Manage and monitor food inventory; ensure proper storage and handling to minimize waste and control costs.Health and safety: Enforce strict adherence to health, safety, and sanitation regulations to maintain a clean and hygienic environment.Menu and events: Assist the executive chef with menu development and implementation; coordinate culinary offerings for special events, banquets, and catering.Communication and collaboration: Communicate with the front-of-house staff to ensure efficient service; work with suppliers and vendors; collaborate with the executive chef on goals and improvements.REQUIRED KNOWLEDGE, SKILLS, AND ABILITIESCulinary expertise: Strong cooking and food preparation skills.Leadership and management: Proven ability to lead, motivate, and manage a team.Organizational skills: Strong organizational and problem-solving skills, especially under pressure.Communication skills: Excellent interpersonal and communication skills.Physical stamina: Ability to stand for long periods, work in hot and noisy environments, and lift up to 50 pounds.Experience and education: Typically requires a culinary degree or equivalent kitchen experience, with progressive supervisory experience often being a key requirement.PHYSICAL DEMANDSStanding and walking for extended periodsBending, stooping, kneeling, and twistingRepetitive motions and heavy lifting (up to 50 lbs)Working in hot, humid, and noisy conditionsBENEFITS PACKAGECompetitive SalaryDaily Pay!Team Member Hotel Discount ProgramUniforms Provided for most positionsBenefits - Health, Dental, Vision, Life Insurance, and other supplemental optionsPaid PTO401k with employer matchFood and Beverage DiscountsTuition Reimbursement