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