Sous Chef-Ex

Churchill Downs Incorporated•Oak Grove, KY

44d•Onsite

About The Position

The Sous Chef is to manage our kitchen staff and diverse food portfolio. The Sous Chef contributes to the success of the Food & Beverage department by directing and guiding the restaurant operations to ensure a positive guest experience and company profitability.

Requirements

Management abilities demonstrated in managing kitchen effectiveness.
Maintaining interpersonal working relationships among all personnel.
Oral and written communication skills.
Willingness to assume overall responsibility for the performance of the kitchen in the absence of the chef de cuisine or executive chef; work flexible hours and handle high-pressure deadlines.
Two to five years’ experience as a Sous chef, pastry chef, or restaurant chef with a 4-year degree in a related field or equivalent work experience preferred.
Valid health certifications, if required
Able to obtain and maintain a valid Kentucky racing and gaming license

Responsibilities

Successful management of the kitchen assigned
Assists the chef de cuisine with menu forecasts based on customer counts or business forecasts, previous experience of dates and holidays. Responsible for posting the menu forecast for all kitchen team members to review.
Reviews staffing levels to maintain budget levels of employment and delegates’ authority or assigns duties to all staff as necessary.
Assists and advises upper management in training and developing staff, interviewing new hires, completing the hiring process, and evaluations.
Reviews and improves service execution, ticket times, and production schedule.
Review staffing levels and assists the chef de cuisine in maintaining budgeted labor
Verifies that all portion sizes, quality standards, departmental rules, policies, and procedures are maintained by kitchen staff, and supervises the production of all food items.
Verifies that all sanitation and nutrition practices are maintained by kitchen staff.
Ensure the safety and security of employees and guests. Implement programs and processes to reduce loss time injuries.
Responsible for the enforcement of company policies and procedures.
Maintains a cooperative relationship with vendors.
Computer literacy and ability to analyze sales data.
Meets with chef de cuisine and executive chef as necessary.
Other duties as assigned.