“Come as friends, leave as family”
Steeped in history and known for its best-in-class approach as well as craft innovation in whiskey making, the James B Beam Distilling Company is a celebrated and beloved part of Kentucky and the American whiskey tradition.
QED Hospitality has partnered with the JBBDCo as the Food & Beverage provider to help showcase the entire portfolio of offerings being produced on campus.
“The Kitchen Table” (an allusion to the Noe family’s tradition of hospitality) is a restaurant and event space that will provide an interactive experience that ignites a connection to Jim Beam’s family heritage through craft innovation and elevated hospitality, drawing spirited imbibers in for not only the first stop on the Bourbon Trail, but also the ultimate.
QED Hospitality is a restaurant operations management group, focused on running Food & Beverage operations in boutique hotels and exclusive sites nationally.
We bring our operational acumen to the table, developing and managing restaurants tailored to the hotel, the region and the demands of the market. These are not cookie cutter concepts, but true restaurants born of the region and based on our history.
As a Sous Chef, you are responsible for overseeing all kitchen management, supporting the Executive Chef and restaurant staff and ensuring the standards are met.

QUALIFICATIONS:

High school diploma or GED is required. Minimum 1 year prior experience as a prep cook or line cook. Available to work required schedule which may include nights, weekends, holidays and overtime as needed. Must be able to get along with co-workers and work as a team. Must be able to maintain a neat, professional, environment and uphold company appearance/dress standards. Proven leadership skills to achieve goals while maintaining a high expectation of standards with regards to quality, presentation, and consistency required. Proven ability to recruit, train, develop, and lead a strong team. Must have a passion for cooking and an active commitment to quality, safety, and sanitation practices. Must have extensive product knowledge and willingness to improve and develop your own skills.

• Overseeing the food budgeting and optimizing food costs.
• Managing kitchen pantry and stock levels.
• Developing relationships with purveyors and ordering supplies as needed in the restaurant.
• Prepares and produces menu items to recipe standards in a quick and efficient manner.
• Mastery in garde manger, broiler, saucier and large quantity cooking according to recipe specifications.
• Controls food production in all work areas including proper cooking methods, proper cooking times and temperature.
• Familiar with all phases of food preparation techniques.
• Responsible for all creative menu development.
• Responsible for successful shift management to include hiring, training, developing, and retaining culinary talent.
• Maintaining a safe and sanitary work environment for all employees.
• Adheres to kitchen maintenance and sanitation programs.
• Manages kitchen and staff education.
• Maintain current and accurate information regarding menu (i.e. preparation techniques, seasonings, ingredients and plate presentation).