Executive Sous Chef - Lead Kitchen, Craft Exceptional Menus

Valor Hospitality Partners, LLC; Huntsville (AL); Hybrid; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Daily Pay

Team member hotel discount program

Uniforms provided

Health, dental, vision, life insurance

Paid PTO

401k with employer match

Awards and recognition programs

F&B discounts

Tuition reimbursement

Job summary

Valor Hospitality Partners, LLC in Huntsville, AL is seeking an Executive Sous Chef to lead daily kitchen operations for all food and beverage outlets, ensuring quality, consistency, and profitability.

You will supervise staff, develop menus, manage costs, enforce safety standards, and collaborate with the executive chef and front-of-house teams to deliver exceptional guest experiences.

Qualifications

• Culinary degree or equivalent kitchen experience with progressive supervisory roles.
• Strong leadership and ability to manage kitchen staff.
• Excellent communication and organizational skills.
• Ability to work under pressure in a fast-paced kitchen.

Responsibilities

• Staff and operations management: supervise, train and evaluate kitchen staff; manage schedules and staffing levels.
• Food and quality control: monitor preparation, plating, taste, temperature and presentation to meet standards.
• Inventory and cost control: monitor food inventory and storage to minimize waste and costs.
• Health and safety: enforce health, safety and sanitation regulations.
• Menu and events: assist with menu development and coordinate for events and catering.
• Communication and collaboration: coordinate with front-of-house and suppliers; align with executive chef goals.

Skills

Culinary expertise

Leadership

Organizational skills

Communication skills

Time management under pressure

Physical stamina

Education

Culinary degree or equivalent

Job description

Valor Hospitality Partners, LLC in Huntsville, AL is seeking an Executive Sous Chef to lead daily kitchen operations for all food and beverage outlets, ensuring quality, consistency, and profitability.

You will supervise staff, develop menus, manage costs, enforce safety standards, and collaborate with the executive chef and front-of-house teams to deliver exceptional guest experiences.