Hybrid Executive Chef presso Keeneland Hospitality

The Executive Chef at Keeneland Hospitality is responsible for leading all culinary operations across the property, ensuring excellence in food quality, menu development, cost control, team leadership, and overall kitchen performance. This role supports a wide range of dining experiences; from high-volume race days to private suites and elevated club-level dining; and plays a key part in upholding Keeneland’s longstanding tradition of hospitality with precision, consistency, and integrity.

The ideal candidate brings strong culinary fundamentals, operational experience at scale, and the interpersonal and leadership skills to foster a high-performing kitchen culture. Creativity, time management, and collaboration are essential in this dynamic and event-driven environment.

KEY RESPONSIBILITIES

Menu Development & Culinary Execution

• Design and update seasonal, well-balanced menus tailored to multiple venues and events.
• Maintain consistency in flavor, presentation, and culinary standards across all outlets.
• Integrate customer preferences, regional inspiration, and evolving food trends into offerings.

Kitchen & Staff Leadership

• Hire, train, schedule, and supervise BOH staff, ensuring clarity of roles and responsibilities.
• Build a team culture focused on accountability, respect, and continuous improvement.
• Lead by example during prep and service, especially during peak-volume periods.

Food Quality & Safety

• Ensure all food is prepared to the highest standards of quality, taste, and appearance.
• Maintain compliance with health codes, sanitation regulations, and internal protocols.
• Promote a clean, organized, and efficient working environment.

Cost & Inventory Control

• Manage food and labor costs in alignment with budgetary goals.
• Oversee purchasing, receiving, inventory, and waste reduction systems.
• Work closely with vendors to ensure product quality, consistency, and pricing.

 Cross Department Collaboration

• Partner with front-of-house teams, events, and management to align culinary execution with service expectations and event needs.
• Contribute to planning for race meets, seasonal menus, and special occasions.

Guest Experience & Execution

• Ensure smooth and timely execution during service, particularly on race days and event-heavy periods.
• Reinforce food quality, kitchen preparedness, and operational flow to support a high-level guest experience.

QUALIFICATIONS

• Minimum 5 years of experience as an Executive Chef or Executive Sous Chef in a high-volume or multi-outlet environment.
• Culinary degree or equivalent hands-on experience.
• Strong culinary and technical skills with the ability to lead by doing.
• Experience in sports venues, luxury hotels, racetracks, or event-driven operations preferred.
• Proven leadership, communication, and team-building capabilities.
• Excellent time management and organizational skills in fast-paced environments.
• Knowledge of budgeting, food costing, labor scheduling, and BOH 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 kitchen environments.
• Must be available to work evenings, weekends, and holidays — particularly during Keeneland’s Spring and Fall meets and major events.