Sous Chef

Sous Chef

The Kitchen Table at JBBDCo More Info

568 Happy Hollow Rd, Louisville, KY 40205 Full Time Salary (Based on Experience) Expires: Aug 19, 2026

Required Years of Experience

2 years

Job Description

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 will oversee all kitchen management, support the Executive Chef and restaurant staff and ensures the standards are met. In addition, you will train, mentor, and lead all line staff to meet service and safety standards. A high level of attention to detail and food safety knowledge are essential in this fast-paced environment.

Key Responsibilities:

• Overseeing the food budgeting and optimizing food costs
• Maintaining recipe standards
• 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 areas of the kitchen including creative menu development, successful shift management, hiring, training, developing, and retaining culinary talent, and 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).

Qualifications: :

• High school diploma or GED required; formal culinary training a plus.
• Minimum of 2 years' professional kitchen experience, including prep cook or line cook experience.
• Proven leadership skills with the ability to recruit, train, mentor, and retain a high-performing culinary team.
• Strong understanding of all phases of food preparation, including recipe standards, cooking techniques, and plating/presentation.
• Expertise in large-quantity cooking and proficiency in garde manger, broiler, and saucier stations.
• Experience with food budgeting, cost control, inventory management, and working with purveyors.
• Deep knowledge of food safety, sanitation, and allergy/dietary protocols.
• Ability to maintain a clean, organized, and safe kitchen environment while ensuring operational efficiency.
• Strong organizational, problem-solving, and communication skills.
• Ability to work nights, weekends, holidays, and overtime as required.
• Professional appearance and commitment to upholding company standards.
• Passion for cooking, menu development, and continuous professional growth.
• Ability to work effectively as part of a team, fostering a respectful, collaborative, and growth-oriented culture.

Physical, Mental and Environmental Demands:

Mobility and dexterity to move large, heavy objects up to 100 pounds. Manual dexterity to include using kitchen utensils and handling of food items. Ability to stand and walk for periods of at least 8 hours.

Must be able to tolerate industry standard chemicals used for cleaning and sanitizing. Able to work at a fast pace. Must be able to respond to visual and oral cues.

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts, Wellness Program

Required Skills

• Kitchen Management
• Food Safety Knowledge
• Ordering / Purchasing
• Expediting
• Safety Procedures Knowledge
• Grilling
• Menu Development
• Frying

The Kitchen Table at JBBDCo

Southern

Casual Dining

1 Employee Recommendation See Details

Part of QED Hospitality

"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.