Banquet Chef (Sous)

The Summit Hotel; Cincinnati (OH); On-site; USD 65,000 - 95,000; Full time

Benefits offered by this job

Daily Pay

Team member hotel discount program

Uniforms provided

Health, dental, vision, life insurance

Paid PTO

401k with employer match

Food & beverage discounts

Tuition reimbursement

Job summary

The Summit Hotel in Cincinnati seeks an experienced Executive/culinary leader to manage kitchen staff across all outlets, with a focus on banquets. You will ensure high-quality food, safe handling, and cost-conscious operations.

Leading the team with strong organizational and communication skills, you will collaborate with the executive chef on menu development, special events, and catering, while maintaining a positive guest experience.

Qualifications

• Culinary degree or equivalent kitchen experience.
• Proven leadership and management experience.
• Strong organizational and problem-solving skills under pressure.
• Excellent interpersonal and communication skills.
• Ability to stand long hours, work in hot/noisy environments, and lift up to 50 lbs.

Responsibilities

• Manage kitchen staff in daily production, especially banquets, in a safe sanitary environment.
• Supervise food preparation, plating, and presentation to meet quality standards.
• Monitor inventory, control costs, and minimize waste.
• Ensure adherence to health, safety, and sanitation regulations.
• Assist executive chef with menu development and event catering; coordinate with FOH and suppliers.

Skills

Leadership

Culinary expertise

Organizational skills

Communication

Stamina

Education

Culinary degree

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 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 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 RESPONSIBILTIES****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* **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.Modern. Artful. Connected. Less than ten miles from downtown, **The Summit Hotel** anchors the Madison Square campus with **239 design-forward rooms**, an **11,600 sq ft rooftop terrace**, and **32,600 sq ft** of flexible event space across **19 rooms**. An on-property art program, library, Overlook Kitchen + Bar, and a fitness center with a yoga studio round out the experience.