Executive Sous Chef bei Keeneland Hospitality

The Executive Sous Chef at Keeneland Hospitality is responsible for supporting the Executive Chef in overseeing all culinary operations across the property. This role ensures consistency in food quality, efficient kitchen management, and smooth execution across multiple outlets and high-volume events. The Executive Sous Chef serves as a hands-on leader, bridging daily operations and long-term culinary goals while fostering a culture of accountability, precision, and collaboration.

The ideal candidate thrives in dynamic, event-driven environments, demonstrating strong culinary fundamentals, leadership skills, and the ability to adapt quickly under pressure. Creativity, organization, and effective communication are essential to success in this position.

KEY RESPONSIBILITIES

Culinary Execution & Support

• Assist the Executive Chef in planning, developing, and executing menus across all outlets and events.
• Ensure culinary standards of flavor, consistency, and presentation are upheld daily.
• Lead production and service in designated outlets or events, ensuring operational excellence.

Kitchen & Staff Leadership

• Supervise, train, and mentor BOH staff in collaboration with the Executive Chef.
• Oversee daily prep, scheduling, and delegation of tasks to ensure readiness for service.
• Foster a team environment built on respect, accountability, and continuous improvement.

Food Quality & Safety

• Monitor food preparation to ensure quality, freshness, and adherence to standards.
• Maintain compliance with health codes, sanitation regulations, and safety protocols.
• Promote organization, cleanliness, and efficiency in all kitchen operations.

Cost & Inventory Control

• Assist with managing food and labor costs in alignment with budgetary goals.
• Support inventory processes, including purchasing, receiving, and waste management.
• Work with vendors to ensure consistent product quality and delivery.

Cross-Department Collaboration

• Partner with front-of-house and events teams to coordinate menus and service flow.
• Ensure culinary execution supports event logistics and guest expectations.

Guest Experience & Event Execution

• Oversee smooth kitchen operations during peak race days, private events, and seasonal service.
• Support the Executive Chef in maintaining high standards of guest satisfaction through consistent food quality and timely execution

QUALIFICATIONS

·  Minimum 3–5 years of experience as an Executive Sous Chef or Sous Chef in a high-volume or multi-outlet environment.

·  Culinary degree or equivalent hands-on experience required.

·  Strong technical cooking skills and the ability to lead by example.

·  Experience in sports venues, luxury hotels, racetracks, or event-driven operations preferred.

·  Proven leadership and communication skills with the ability to mentor and motivate staff.

·  Solid knowledge of kitchen operations, including food costing, labor management, and systems.

·  SERV Safe or equivalent certification required.

·  Must be eligible for a Kentucky Horse Racing Commission license (required upon hire and provided by Keeneland Hospitality).

·  Pre-employment background check and drug screening required.

PHYSICAL REQUIREMENTS

Must be able to stand for long periods, lift up to 50 pounds, and work in hot, high-pressure environments.

Must be available to work evenings, weekends, and holidays — especially during Keeneland’s Spring and Fall meets and major events.