Sous Chef

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. Job Summary The sous chef is responsible for overseeing the kitchen staff, managing the day‑to‑day physical operations of the culinary department including inventory, schedules, and achieving budgeted food costs and acting on behalf of the Executive Chef in their absence. Responsibilities Manage activities of cooks and other culinary workers to ensure all food served is monitored for taste and visual appeal while promoting high service culture through actions and positive attitude. Control the level of waste by proper production levels and verifying portion sizes and quality standards are in compliance with departmental standards. Establish, update, and ensure full compliance with departmental internal controls, policies, procedures, and regulations. Maintain a safe, sanitary, and organized work environment. Manage the training of all new culinary associates and ensure all standards are followed. Monitor inventory and requisitions to maintain adequate supplies of food, lean supplies, and other food preparation supplies. Resolve conflict situations with associates, customers, or in-house situations as they arise. Perform other duties as may be assigned. Required Skills & Abilities Strong verbal and written communication skills to positively communicate and instruct employees. Proficient in cooking techniques including but not limited to charbroiling, poaching, deep frying, pan‑frying, sautéing, roasting, griddling, and par‑cooking. Good organization and leadership skills. Ability to work independently. Good interpersonal, customer service, and communication skills. Education & Experience High school diploma or GED. Specialized culinary training. Food safety certification. Two (2) or more years of full‑service, high‑volume sous chef/kitchen management experience preferred. Physical Requirements Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold present in a kitchen environment. Must be able to lift up to 50 pounds at times. Must be able to work late nights and unpredictable hours. Manual dexterity to cut and chop foods and perform other related tasks. Employee is regularly required to stand, walk; use hands to finger, handle or feel; reach with hands and arms; and talk or hear. Employee is occasionally required to stoop, kneel, crouch, or crawl and taste or smell. Pay and Benefits Starting pay salary $58,000.00/year. Wyoming Horse Racing offers medical, dental, and vision insurance plus paid time off. Must be 21 years or older and able to pass pre‑employment background check and drug screen. Position Requirements Full‑time/Part‑time: Full‑time Shift: Rotating days and nights Position: Sous Chef Location: Evanston Gateway Exempt/Non‑Exempt: Exempt Open date: 12/1/2025 Number of openings: 1 #J-18808-Ljbffr Horse Palace