Sous Chef

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