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

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