Banquet Chef (Sous)

Valor Hospitality Partners; Cincinnati (OH); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive Salary

Daily Pay

Hotel Discount Program

Uniforms Provided

Health, Dental, Vision, Life Insurance

Paid PTO

401k with employer match

Food & Beverage Discounts

Tuition Reimbursement

Job summary

Valor Hospitality Partners seeks an experienced hospitality culinary leader to manage daily production, preparation, and presentation for all food & beverage outlets, with a primary focus on banquets, while ensuring safety and profitability. The role involves supervising kitchen staff, scheduling, quality control, inventory, and cost management, as well as health and safety compliance.

You will assist with menu development and coordinate events, collaborating with front-of-house teams and

Qualifications

• Culinary degree or equivalent kitchen experience.
• Progressive supervisory experience is typically required.
• Strong leadership and communication skills are essential.
• Ability to stand for long periods and work in a fast-paced environment.

Responsibilities

• Staff and operations management: supervise, train, and evaluate kitchen staff; manage schedules.
• Food and quality control: monitor preparation, plating, and presentation to meet quality standards.
• Inventory and cost control: manage food inventory and minimize waste.
• Health and safety: enforce sanitation regulations to maintain a clean environment.
• Menu and events: assist chef with menu development and coordinate banquets and catering.
• Communication and collaboration: coordinate with front-of-house, suppliers, and executive chef on goals.

Skills

Culinary expertise

Leadership

Organization

Communication

Stamina

Education

Culinary degree or equivalent

Job description

COMPANY OVERVIEW

At 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 strides 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 PROFILE

Manage 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 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.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

• Culinary 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 DEMANDS

• Standing and walking for extended periods
• Bending, stooping, kneeling, and twisting
• Repetitive motions and heavy lifting (up to 50 lbs)
• Working in hot, humid, and noisy conditions

BENEFITS PACKAGE

• Competitive Salary
• Daily Pay!
• Team Member Hotel Discount Program
• Uniforms Provided for most positions
• Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options
• Paid PTO
• 401k with employer match
• Food and Beverage Discounts
• Tuition Reimbursement