Sous Chef-Ex

Churchill Downs Incorporated•Oak Grove, KY

12d

About The Position

Oak Grove Racing, Gaming & Hotel (the “Property”) is a newer facility in a high traffic area in the heart of Oak Grove, Kentucky, and across the street from a large Army post, Ft. Campbell. The Property is 10 miles from Clarksville, TN and less than 60 miles northwest of downtown Nashville, TN. Oak Grove Racing, Gaming & Hotel (the “Property”) is a gaming facility in a high traffic area in the heart of Oak Grove, Kentucky, and across the street from a large Army post, Ft. Campbell. The Property is 10 miles from Clarksville, TN and less than 60 miles northwest of downtown Nashville, TN. FUNCTION 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. We are looking to hire a Sous Chef to help lead our kitchen team and create a diverse food offering. 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 kitchen effectiveness.
Maintaining interpersonal working relationship among all personnel.
Oral and written communication skills.
Willingness to assume overall responsibility relative to 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. Implements 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.