Sous Chef - The Valley Hotel, Curio Collection by Hilton
About The Position
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.
Requirements
- Strong cooking and food preparation skills.
- Proven ability to lead, motivate, and manage a team.
- Strong organizational and problem-solving skills, especially under pressure.
- Excellent interpersonal and communication skills.
- Ability to stand for long periods, work in hot and noisy environments, and lift up to 50 pounds.
- Typically requires a culinary degree or equivalent kitchen experience, with progressive supervisory experience often being a key requirement.
Responsibilities
- Supervise, train, and evaluate kitchen staff; ensure fair and consistent administration of policies; manage schedules and staffing levels.
- Monitor food preparation, cooking, plating, and presentation; ensure all dishes meet quality standards; inspect food for taste, temperature, and visual appeal.
- Manage and monitor food inventory; ensure proper storage and handling to minimize waste and control costs.
- Enforce strict adherence to health, safety, and sanitation regulations to maintain a clean and hygienic environment.
- Assist the executive chef with menu development and implementation; coordinate culinary offerings for special events, banquets, and catering.
- 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.
Benefits
- 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
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
Number of Employees
5,001-10,000 employees
