Sous Chef

Churchill Downs Incorporated; Louisville (KY); On-site; USD 55,000 - 75,000; Full time

Job summary

Churchill Downs Incorporated is seeking a Sous Chef to lead all Back of House operations in the absence of the Executive Chef. You will direct kitchen staff, ensure quality and timely food preparation, monitor costs, and uphold safety standards while maintaining strong guest experiences.

The role requires 5+ years in Food & Beverage with at least 2 years in management, ServSafe certification, and eligibility to obtain a Racing License.

Qualifications

• 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.
• Overseeing kitchen stewards, line cooks, prep cooks, and lead cooks.
• Develop Back of House team members including interviewing and hiring.
• Monitor staffing to meet budgets and assign duties.
• Enforce policies, safety, and health regulations.
• Ensure food quality and timely preparation per standards.
• Assist with food costs, ordering, and cleanliness of kitchen and equipment.
• Assist with maintenance schedules for kitchen equipment.
• Assist with budgets and business plans with F&B team.
• Coordinate menu ideas and pricing with staff.
• Maintain FIFO in storage and receiving.
• Collaborate with management and vendors to meet goals.

Skills

Management

Interpersonal skills

Deadline pressure

Communication

Problem solving

Education

5+ years F&B ops

2+ years management

ServSafe Cert

Racing License eligibility

Job description

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Derby City Gaming & Hotel boasts nearly 1,300 of the latest games, a grab-n-go restaurant, Oliver’s Chophouse & Bourbon Bar, a Kentucky Derby-themed hotel, and live music! The newly expanded Derby City Gaming & Hotel was voted one of the “Best Places to Work in Greater Louisville” by Louisville Business First

JOB SUMMARY

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.

ESSENTIAL DUTIES AND 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.

REQUIRED SKILLS AND ABILITIES

• 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.

EDUCATION AND EXPERIENCE

• 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.

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Team Member is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The Team Member may be required to lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. The noise level in the work environment is usually moderate to loud. The Team Member is subjected to circulate throughout the assigned areas, including the smoking area, actively observing players and functioning of machines.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or disability.

Work With Us

Churchill Downs Incorporated is an inclusive and fun place to work. We celebrate unique approaches and points of view. We believe diversity is a mindset that drives excellence. We’re always learning, evolving and growing. We innovate through mutual respect of ideas and collaboration. This allows us to build a common language that inspires our team members and propels us toward the achievement of our vision.