Valor Hospitality
Executive Sous Chef at the Revivalist - 106 Jefferson, Curio by Hilton (Four Dia
Valor Hospitality, Huntsville, Alabama, United States, 35801
The 106 Jefferson Hotel
The 106 Jefferson provides discerning travelers with the unique opportunity to experience authentic downtown Huntsville. Rooted in southern hospitality, the hotel is designed to reflect the pioneer spirit of the area that began during the space age and continues today. A Curio Collection by Hilton hotel, 106 Jefferson is perfectly situated in Huntsvilles Twickenham district, on the historic site of the former Huntsville hotel. The hotel features a state-of-the-art fitness center with an outdoor sundeck, flexible event spaces, a popular Revivalist restaurant with a private dining room and secluded outdoor terrace, a stunning rooftop lounge with indoor/outdoor seating showcasing panoramic views under the stars. 115 deluxe guestrooms include 12 luxe suites offering spa-like bathrooms and comfortable amenities. If you think you bring the ideal blend of skills, attitude and teamwork, sprinkled with a love for space and Huntsville, this could be the perfect home for you! Are you passionate and creative with a desire to grow? Lets talk! Position: Executive Sous Chef
Reports To: Executive Chef or Director of Food & Beverage Company Overview
Valor Hospitality is a leading hotel management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits. The company believes that the highest form of compliment is respect for each associate, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful. 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 Job Function
Manage the Human Resources objectives in the production and preparation areas of the kitchen to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Plan menus by consulting with chefs; estimate food costs and profits; adjust menus. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. Develop, recommend, implement and manage the departments budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet & exceed management and budget objectives. Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Manage the daily production, preparation and presentation of all food for the hotels food and beverage outlets to ensure a quality, consistent product is produced which conforms to all standards. Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within industry guidelines to continually improve revenues and profit margins while maintaining quality. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. Promote the Accident Prevention Program to minimize liabilities and related expenses. Perform Manager-on-Duty functions and shifts as assigned. Desired Skills and Qualifications
Education: Two to four-year college degree or equivalent education/experience. Experience: A minimum of five years sales experience in a related position. Hotel sales experience preferred. Skills and Abilities: Ability to perform critical analysis and manage wide-range of information. Requires advanced knowledge of the principles and practices within the culinary profession. Excellent oral, written and presentation skills sufficient to produce sales and marketing communication that properly reflect the Foundation Image. Listen effectively. Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department/hotel objectives. Communicate information and hotel services to management, staff and guests. 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 Team Member Awards and Recognition programs throughout the year Food and Beverage Discounts Tuition Reimbursement Please visit
http://www.valorhospitality.com
to learn more about our existing hotels, other exciting job opportunities and our company.
The 106 Jefferson provides discerning travelers with the unique opportunity to experience authentic downtown Huntsville. Rooted in southern hospitality, the hotel is designed to reflect the pioneer spirit of the area that began during the space age and continues today. A Curio Collection by Hilton hotel, 106 Jefferson is perfectly situated in Huntsvilles Twickenham district, on the historic site of the former Huntsville hotel. The hotel features a state-of-the-art fitness center with an outdoor sundeck, flexible event spaces, a popular Revivalist restaurant with a private dining room and secluded outdoor terrace, a stunning rooftop lounge with indoor/outdoor seating showcasing panoramic views under the stars. 115 deluxe guestrooms include 12 luxe suites offering spa-like bathrooms and comfortable amenities. If you think you bring the ideal blend of skills, attitude and teamwork, sprinkled with a love for space and Huntsville, this could be the perfect home for you! Are you passionate and creative with a desire to grow? Lets talk! Position: Executive Sous Chef
Reports To: Executive Chef or Director of Food & Beverage Company Overview
Valor Hospitality is a leading hotel management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits. The company believes that the highest form of compliment is respect for each associate, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful. 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 Job Function
Manage the Human Resources objectives in the production and preparation areas of the kitchen to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Plan menus by consulting with chefs; estimate food costs and profits; adjust menus. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. Develop, recommend, implement and manage the departments budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet & exceed management and budget objectives. Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Manage the daily production, preparation and presentation of all food for the hotels food and beverage outlets to ensure a quality, consistent product is produced which conforms to all standards. Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within industry guidelines to continually improve revenues and profit margins while maintaining quality. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. Promote the Accident Prevention Program to minimize liabilities and related expenses. Perform Manager-on-Duty functions and shifts as assigned. Desired Skills and Qualifications
Education: Two to four-year college degree or equivalent education/experience. Experience: A minimum of five years sales experience in a related position. Hotel sales experience preferred. Skills and Abilities: Ability to perform critical analysis and manage wide-range of information. Requires advanced knowledge of the principles and practices within the culinary profession. Excellent oral, written and presentation skills sufficient to produce sales and marketing communication that properly reflect the Foundation Image. Listen effectively. Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department/hotel objectives. Communicate information and hotel services to management, staff and guests. 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 Team Member Awards and Recognition programs throughout the year Food and Beverage Discounts Tuition Reimbursement Please visit
http://www.valorhospitality.com
to learn more about our existing hotels, other exciting job opportunities and our company.