Executive Sous Chef

Cheyenne, WY, USA|

Job Overview

Compensation

Salary

Range $62,000.00 - $79,200.00

Benefits

competitive salary

sign on bonus

Paid Time Off

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Job Description

Wyoming Horse Racing is a distinguished establishment known for its integrated entertainment and hospitality services centered around the excitement of horse racing. As a company that combines the thrill of live sporting events with high-quality dining experiences, Wyoming Horse Racing strives to deliver an outstanding guest experience through exceptional food and service. Their commitment to excellence extends not only to their patrons but also to their employees, fostering a positive work environment and growth opportunities within the hospitality industry. The company is known for providing competitive compensation packages, including salaries, sign-on bonuses, and comprehensive benefits such as medical, dental, vision, and life insurance. This ensures that employees feel valued and supported both professionally and personally.

The Sous Chef / Kitchen Manager role at Wyoming Horse Racing embodies a pivotal position within their culinary team, focusing on managing menu planning, food preparation, and minimizing waste through efficient portion control and spoilage reduction. This role requires a high level of culinary skill, leadership, and operational management within a fast-paced, high-volume environment. The successful candidate will coordinate the activities of cooks and other culinary personnel, ensuring that food quality meets stringent standards for taste and visual appeal, contributing to the establishment's reputation for excellence. Furthermore, the sous chef will play a critical role in maintaining departmental internal controls, policies, and procedures, ensuring full regulatory compliance.

Beyond culinary expertise, this position demands strong interpersonal skills and leadership qualities to manage staffing levels effectively while participating in hiring, training, and staff development. The Sous Chef is also responsible for monitoring inventory, communicating operational needs to the Executive Chef, and resolving any conflicts within the kitchen or with customers. Maintaining a safe, sanitary, and organized work environment is paramount to this role. The ability to lead ongoing staff training and development ensures continuous quality improvement and service culture excellence. The role requires hands-on involvement in kitchen operations as well as strategic oversight to align production levels and portion sizes accurately with budgetary requirements.

Employment is open to individuals aged 21 or older who meet health and background screening criteria. This career opportunity offers a unique blend of culinary creativity, leadership responsibility, and operational management with competitive salary compensation and attractive benefits, making it an excellent opportunity for culinary professionals eager to advance their careers within a dynamic entertainment and hospitality setting.

Job Requirements

Must be 21 or older
Able to pass drug screen and background check
Employee is regularly required to stand, walk
use hands to finger, handle or feel
reach with hands and arms
and talk or hear
Employee is occasionally required to stoop, kneel, crouch, or crawl and taste or smell
Employees must be able to lift, push or pull up to 50 pounds

Job Qualifications

Degree in culinary arts, food management, or equivalent work experience preferred
Three years full-service high-volume sous chef or kitchen management experience preferred
Good interpersonal customer service and communication skills
Strong verbal and written communication skills
ServeSafe Certification
Basic math and computer skills

Job Duties

Coordinate activities of cooks and other culinary workers to ensure all food served is monitored for taste and visual appeal while promoting high service culture through actions and positive attitude
Controlling the level of waste by proper production levels and verifying portion sizes and quality standards are in compliance with departmental standards
Establish, update, and ensure full compliance with departmental internal controls, policies, procedures, and regulations
Maintain a safe, sanitary, and organized work environment
Monitor staffing levels to comply with budget requirements
Participate in interviewing, selecting, training, and developing staff
Notify the Executive Chef of any variances in production, personnel needs, inventory requirements, and general status of kitchen operations
Resolve conflict situations with associates, customers, or in-house situations as they arise
Manage ongoing staff training and development
Perform other duties as may be assigned