Sous Chef at Keeneland Association Inc

Lexington, Kentucky, United States -

Full Time

Start Date

Immediate

Expiry Date

01 Oct, 26

Salary

60000.0

Posted On

03 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Menu Development, Inventory Management, Staff Training, Food Safety, Cost Control, Event Planning, Microsoft Word, Microsoft Excel, High Volume Production, Leadership, Task Delegation

Industry

Spectator Sports

Description

The Sous Chef will work in a culinary operation for the world’s premier thoroughbred racetrack and horse sales company. The Sous Chef is a hands on working Chef and should be detail-oriented with strong managerial skills. This position requires a person with a high skill level in the kitchen that is able to follow core menu standards and help manage a wide variety of events. This position will report directly to the change to Executive Chef and Banquet Chef and must be able to excel in a team environment. Job Responsibilities * Will be the direct assistant Executive Chef * Will manage an area/kitchen to be determined of up to 20+ employees during race meets, horse sales, and special event seasons * Must produce a high volume of work in a timely manner which is accurate and of the highest quality * Submits Special Event purchase requests forms to Banquet chef- (non-sales/ race meet) * Submits Special Event pull sheets to Logistics team 5 days in advance * Submits inventory requests to Purchaser using accurate-updated order guides * Maintains organized inventory and proper daily rotation of all live product. * Ensures proper inspection of all live product upon receiving. * Will prepare custom tasting menus for perspective wedding and event clients * Will participate in the presentation & creation of seasonal menu offerings * Must embrace the KH culture that strives to exceed guest expectations * Readily adjusts priorities and meets new or unexpected challenges * Displays ability to openly receive instruction, feedback or correction from * supervising chefs * Assists in development of culinary team: focusing on intensity, task delegation, leadership and operational expectations. * Must exhibit a professional demeanor and uphold KH uniform and grooming standards * Assist with monthly inventories and cost controls * Assist in coordination of logistics for special events- with support staff * Must be able to instruct employees on procedure, technique, and menu presentation * Must be able to train employees on job specific equipment * Must maintain acceptable food and labor costs as required by the company * Must have Managers Health Certificate and the ability to train employees on food safety requirements and standards Hours and Compensation * Non race meet and special event estimated hours 50 per week, with 2 days off wherever possible * Race meet and sales estimated hours 60 per week, days off are based on event schedule * Salary –Competitive-Dependent upon experience * 401k * Life Insurance * Health Insurance * Dental and Vision Plan * Above Average PTO Vacation Job Requirements * 3 years’ experience as a Sous Chef in a convention center, large hotel, full service catering company, sports arena or Thoroughbred racetrack setting * Proficient computer skills in Microsoft word and Excel * Culinary degree or equivalent experience * Background check, physical, and drug screen required

Responsibilities

The Sous Chef serves as the direct assistant to the Executive Chef, managing kitchen operations and staff for high-volume events and race meets. Responsibilities include menu creation, inventory control, and ensuring high-quality food production and safety standards.