Banquet Kitchen Lead | Sous Chef, Elite Events

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

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