Executive Chef - Mill House - Join the Team!

Valley Hospitality is a leading hospitality company known for its commitment to excellence in the food and beverage industry, specializing in banquet, catering, and fine dining services. The company prides itself on creating memorable guest experiences through high-quality cuisine and exceptional service standards. With a strong focus on growth and customer satisfaction, Valley Hospitality is dedicated to fostering a collaborative and supportive working environment for its team members. As a respected player in the hospitality sector, Valley Hospitality offers opportunities for career development and professional growth within its diverse and dynamic culinary teams. The Assistant Executive Chef role at Valley Hospitality is a critical position focused on supporting the Executive Chef with all facets of kitchen management, food preparation, and operational efficiency. This role involves setting up food stations according to strict guidelines, following recipes and portion controls meticulously, and ensuring that every finished dish meets the company’s quality and presentation standards before it reaches the guest. The Assistant Executive Chef is also responsible for overseeing purchasing, receiving, storing, and the proper rotation of all kitchen goods to maintain freshness and reduce waste. Menu preparation and adherence to quality standards form a significant part of the role, requiring a keen eye for details and a strong understanding of culinary techniques. Maintaining a clean, sanitary, and organized kitchen environment is paramount, and the Assistant Executive Chef must be proficient in the use and maintenance of all kitchen equipment. This role demands active participation in cleaning and sanitation duties, not only within the kitchen but also in adjacent areas like walk-in coolers and storage spaces. To enhance operational efficiency, the Assistant Executive Chef implements strategies to streamline processes in the Banquet, Catering, and Restaurant Departments. Delegation of responsibilities to kitchen staff ensures timely and high-quality food output. The position also requires strict compliance with company policies and procedures, regular attendance at management meetings and training sessions, and a flexible schedule that may include nights, weekends, and holidays, reflecting the nature of the hospitality industry. This role demands a high level of professionalism, teamwork, and communication skills to effectively manage kitchen operations and contribute to Valley Hospitality's mission of delivering exceptional dining experiences. The Assistant Executive Chef plays a vital role in upholding the culinary standards and operational success of the organization.

• High school diploma or GED required
• previous banquet experience with at least 1 million a year
• fine dining experience preferred
• must have above average knife skills
• ability to troubleshoot recipes and menu items with little to no difficulty
• must be able to stand for extended periods of time
• able to lift, carry, push, and pull up to 40 lbs
• occasional exposure to cold, heat, and water
• must pass background check and drug screen