Sous Chef

Churchill Downs Incorporated•Louisville, KY

7d•Onsite

About The Position

The Sous Chef is responsible for the successful operation of all Food & Beverage - Back of House staff in the absence of the Executive Chef. 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 while ensuring company profitability.

Requirements

Management abilities demonstrated in managing the F&B operation effectiveness.
Maintaining interpersonal working relationships among all personnel and support departments.
Willingness to assume overall responsibility relative to the performance of the department, work flexible hours and handle high pressure deadlines.
Creative problem solving and resolution management.
Sense of urgency to tasks and goals as directed.
Oral and written communication skills.
Minimum five years of experience in Food & Beverage operations, including culinary, preferred.
At least two years of managing personnel experience required.
A valid food safety certification – i.e. ServSafe
Able to obtain a valid Racing License and any applicable health certifications.

Responsibilities

Successful management of all areas within Food & Beverage Back of House.
Responsible for overseeing the efficient management of the kitchen stewards, line cooks, prep cooks, and lead cooks.
Responsible for the development of Back of House Team Members, including conducting interviews, and participating in the selection, hiring, coaching, retention and termination process.
Reviews staffing levels to maintain budgeted levels of employment, delegates’ authority, and assigns duties to all Back of House F&B Team Members, as necessary.
Responsible for the enforcement of company policies, procedures, safety, and health regulations.
Ensures food items are prepared according to company standards of quality and within specified time lines.
Assists Executive Chef in monitoring food costs, ordering and maintaining overall cleanliness of the kitchen and equipment, overtime, staff motivation and training of new employees.
Assists with establishing maintenance schedules in conjunction with manufacturer’s instructions for all kitchen equipment.
Assists with the development of annual budgets and business plans and works with the F&B Team to achieve department and organizational results.
Coordinates with staff to plan menu ideas and pricing.
Maintain food storage, receiving, rotating, and stocking to ensure essential F.I.F.O. practices.
Maintains a cooperative relationship with property management and vendors to ensure goals and expectations are achieved.