Lead Line Cook - The Valley Hotel, Curio by Hilton

Located a few short miles from downtown Birmingham, the Valley Hotel is situated in the heart of Homewood, Alabama. In this bucolic neighborhood youll find a friendly, walkable town steeped in southern hospitality and spirited independence. Once considered a bedroom community, Homewood is now the epicenter of a creative vortex including one-of-a-kind retail, restaurants, galleries and bars.

A Curio Collection by Hilton hotel, the Valley Hotel offers 129 spacious guest rooms and over 5,000 square feet of fantastic event space. A place for visitors and locals alike to escape the everyday. From a casual drink at the terrace bar, to an amazing dinner at Ironwood Kitchen & Cocktails or even a hand-crafted coffee from our cafe -

The Valley hotel allows guests to getaway in the middle of it all.

If you think you bring the ideal blend of skills, attitude and teamwork, sprinkled with a love for Birmingham, this could be the perfect home for you! Are you passionate and creative with a desire to grow? Lets talk! Click here to learn more about what makes 106 Jefferson a one-of-a-kind in Birmingham/Homewood.

THE ROLE

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.

We believe 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.

Accurately and efficiently prepare food item such as meats, seafood, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking adhere to quality standards while maintaining a safe sanitary work environment. Knowledgeable and skilled at broiler, saute and grill operations. Able to operate all kitchen equipment. Supervise and hold accountable for quality all cooks during operations.

• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift. Assign, coordinate and supervise the set-up and food production areas within the service kitchen to maximize productivity and minimize waste.
• Pull all food needed for daily production from walk-in box and utilize all leftovers as per guidelines and with the help of the Executive Chef to minimize waste.
• Check with the Sous Chef on the items needing preparation that day by inventory on a production chart that is on hand presently and bring it up to par stock levels set by the Executive Chef.
• Check daily use records with the Executive Chef or Sous Chef to make sure that estimates are filled in correctly and make sure that production is following these estimates as closely as possible.
• Promptly report equipment, food quality, and shortage or safety problems to Executive Chef.
• Stock and maintain enough levels of food products at line stations to assure a smooth service period.
• Handle store, label, and rotate all products properly and in accordance to applicable state laws.
• Participate in food, health and safety inspections and audits.
• Attend all associate meetings, come up with sound suggestions on associate problems and promote and maintain effective communication between all the food production areas within the kitchen.
• Maintain and supervise good housekeeping practices in all areas in the kitchen. Turn in the daily cleaning checklist and practice and strictly enforce the "clean as you go" policy.
• Check out all work stations including the associate cafeteria. Ensure proper set-up for AM and PM dining.
• Any and all additional duties as assigned.

Education: High school education or equivalent experience.

Experience: Three - six months in a food/beverage services environment or establishment.

Skills and Abilities: Strong knowledge of operating industrial sized ovens and cooking ranges. Possess knowledge of preparing different types of cuisines, relishes, soups and salads. Have a basic understanding of professional cooking and knife handling skills. Understand and knowledgeable of safety, sanitation and food handling procedures. Must have manual coordination to punch buttons, grasp items in hand, and carry containers

• 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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