Banquet Chef (Sous)

Valor Hospitality Partners; Overlook (AL); On-site; USD 52,000 - 78,000; Full time

Benefits offered by this job

Competitive Salary

Daily Pay

Hotel Discount Program

Uniforms Provided

Health insurance

Dental insurance

Vision insurance

Life insurance

Paid PTO

401k with employer match

Food & beverage discounts

Tuition reimbursement

Job summary

Valor Hospitality Partners seeks a Kitchen Leader to manage daily production for all food & beverage outlets, with focus on banquets, in a safe, sanitary environment. You will supervise staff, control costs, and ensure top quality across menu items and events.

You will collaborate with the executive chef and front-of-house teams to deliver exceptional guest experiences while maintaining compliance with health and safety standards.

Qualifications

• Culinary skills with strong cooking and plating knowledge.
• Proven ability to lead and develop a kitchen team.
• Excellent organization and problem-solving under pressure.
• Strong communication with FOH and suppliers.
• Must be able to stand long hours and lift up to 50 lbs.

Responsibilities

• Staff and operations management: supervise, train, and evaluate kitchen staff; manage schedules.
• Food and quality control: monitor preparation, plating, and taste; ensure quality standards.
• Inventory and cost control: manage inventory and limit waste.
• Health and safety: enforce sanitation regulations for a clean environment.
• Menu and events: assist with menu development and banquet/catering offerings.
• Communication and collaboration: coordinate with front-of-house and vendors; align with executive chef.

Skills

Culinary expertise

Leadership

Organizational skills

Communication

Physical stamina

Education

Culinary degree or equivalent kitchen experience

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

• 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