Sous Chef — Lead Kitchen Team & Menu Innovation

106 Jefferson Huntsville, Curio Collection by Hilton; Huntsville (AL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Daily pay

Hotel family & team discounts

Uniforms provided

Health, dental, vision, life insurance

401k with company match

Tuition reimbursement

Paid PTO

Awards and recognition programs

Meal/food discounts

Job summary

Valor Hospitality is seeking a Kitchen Manager for a Curio Collection by Hilton property in Huntsville, AL. The role oversees daily kitchen operations, production, and presentation across all food & beverage outlets in a safe, sanitary environment.

The ideal candidate has culinary expertise, strong leadership, and experience in menu development, events, and cost control. This on-site position emphasizes collaboration with FOH teams, suppliers, and events teams to deliver high-quality guest

Qualifications

• Culinary degree or equivalent kitchen experience.
• Progressive supervisory experience is often a key requirement.

Responsibilities

• Staff and operations management: Supervise, train, and evaluate kitchen staff and schedules.
• Food and quality control: Monitor preparation, plating, and presentation to meet quality standards.
• Inventory and cost control: Manage inventory and minimize waste to control costs.
• Health and safety: Enforce sanitation and safety regulations in the kitchen.
• Menu and events: Assist with menu development and coordinate offerings for events and catering.
• Communication and collaboration: Coordinate with front-of-house and suppliers to improve operations.

Skills

Culinary expertise

Leadership

Organization

Communication

Physical stamina

Experience

Education

Culinary degree or equivalent

Job description

Valor Hospitality is seeking a Kitchen Manager for a Curio Collection by Hilton property in Huntsville, AL. The role oversees daily kitchen operations, production, and presentation across all food & beverage outlets in a safe, sanitary environment.

The ideal candidate has culinary expertise, strong leadership, and experience in menu development, events, and cost control. This on-site position emphasizes collaboration with FOH teams, suppliers, and events teams to deliver high-quality guest