Sous Chef

Sous Chef

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 Executive Chef and Banquet Chef and must be able to excel in a team environment.

Job Responsibilities

• Will be the direct assistant to 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