Lead Sous Chef: Elevate Menus & Mentor the Kitchen Team

Valor Hospitality Partners, LLC; Huntsville (AL); On-site; USD 42,000 - 68,000; Full time

Benefits offered by this job

Daily Pay

Hotel Discounts

Health, Dental, Vision, Life Insurance

Paid PTO

401k with employer match

Tuition Reimbursement

Job summary

Valor Hospitality Partners, LLC is seeking a Kitchen Manager to lead the kitchen staff across daily production, ensuring safe sanitary practices and profitable, high-quality dining offerings.

You will supervise, train, and schedule kitchen staff, oversee food preparation and presentation, and collaborate with the executive team on menus and special events. A culinary degree or equivalent experience is preferred.

Qualifications

• Culinary expertise and high standards of food preparation.
• Proven ability to lead and develop a kitchen team.
• Strong organizational and problem-solving skills under pressure.
• Excellent interpersonal and communication abilities.
• Ability to stand long hours, work in hot/noisy environments, and lift up to 50 pounds.

Responsibilities

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

Skills

Culinary expertise

Leadership and management

Organizational skills

Communication skills

Physical stamina

Experience and education

Education

Culinary degree or equivalent

Job description

Valor Hospitality Partners, LLC is seeking a Kitchen Manager to lead the kitchen staff across daily production, ensuring safe sanitary practices and profitable, high-quality dining offerings.

You will supervise, train, and schedule kitchen staff, oversee food preparation and presentation, and collaborate with the executive team on menus and special events. A culinary degree or equivalent experience is preferred.