Sous Chef

Valor Hospitality Partners; Georgia; On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Competitive salary

Daily Pay

Hotel discounts

Uniforms provided

Health insurance

Paid PTO

401k match

Food & Beverage discounts

Tuition reimbursement

Job summary

Valor Hospitality Partners is seeking an experienced Kitchen Manager to lead daily production and presentation for all food and beverage outlets in a hotel environment, ensuring safety, sanitation, and profitability.

You will supervise kitchen staff, develop menus with the executive chef, control inventory and costs, and collaborate with front-of-house teams to deliver exceptional guest experiences across multiple outlets.

Qualifications

• 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 and lift up to 50 pounds.
• Experience and education: Typically requires a culinary degree or equivalent kitchen experience, with progressive supervisory experience.

Responsibilities

• Staff and operations management: Supervise, train, and schedule kitchen staff.
• Food and quality control: Ensure dishes meet quality standards; monitor taste and temperature.
• Inventory and cost control: Manage inventory; minimize waste and control costs.
• Health and safety: Enforce sanitation and safety regulations in the kitchen.
• Menu and events: Assist with menu development and coordinate events.
• Communication and collaboration: Coordinate with front-of-house and suppliers.

Skills

Culinary expertise

Leadership

Organizational skills

Communication

Physical stamina

Experience and education

Education

Culinary degree or equivalent

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 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