What are the responsibilities and job description for the Sous Chef position at Keeneland Association Inc?
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
Salary : $60,000