Executive Sous Chef

Lexington, KY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $90,000.00 - $95,000.00

Work Schedule

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

flexible scheduling

Job Description

Keeneland Hospitality is a premier hospitality company known for its outstanding service and exceptional culinary experiences within the vibrant environment of Keeneland Race Course. As a leader in the events and sports hospitality industry, Keeneland Hospitality delivers premium food and beverage services across multiple outlets, catering to high-profile events such as race days, private gatherings, and seasonal services. The company prides itself on creating an engaging atmosphere for guests, blending tradition and innovation to produce memorable dining moments in a fast-paced, high-volume setting.

Keeneland Hospitality is currently seeking an experienced Executive Sous Chef to support the Executive Chef in overseeing all culinary operations across the property. This pivotal role demands a hands-on leader who can ensure consistency in food quality, efficient management of kitchen staff, and flawless execution of culinary services across multiple outlets and large-scale events. The Executive Sous Chef acts as a critical bridge between the daily operational demands and the strategic culinary goals, fostering a culture of accountability, precision, and collaboration within the kitchen team.

The ideal candidate thrives in a dynamic, event-driven environment, demonstrating a strong foundation in culinary techniques and leadership skills that inspire and motivate the back-of-house staff. This role requires creativity to develop and execute enticing menus alongside organizational expertise to manage daily preparation, scheduling, and inventory control. Excellent communication skills are essential to coordinate effectively with front-of-house and events teams, ensuring seamless service flow and guest satisfaction. Additionally, the Executive Sous Chef must maintain rigorous standards of food quality, safety, and sanitation in compliance with health regulations.

This position is ideal for culinary professionals who have garnered substantial experience in sports venues, luxury hotels, racetracks, or other multi-outlet and high-volume hospitality operations. The role involves managing cost controls, promoting waste reduction, and working closely with vendors for quality and delivery consistency. Physical stamina is necessary, as the job entails long hours on one’s feet and handling kitchen duties in a fast-paced, high-pressure setting. Flexibility to work evenings, weekends, and holidays is essential, especially during Keeneland’s renowned Spring and Fall race meets and major events.

The Executive Sous Chef at Keeneland Hospitality plays a vital role in upholding the company’s reputation for culinary excellence and guest satisfaction. Keeneland Hospitality supports its team members with a collaborative culture and opportunities for professional growth within the hospitality industry. If you are a culinary leader passionate about delivering high-quality food experiences in an exciting event-driven environment, Keeneland Hospitality offers a rewarding and challenging career opportunity.

Job Requirements

Minimum 3-5 years of relevant culinary experience
Culinary degree or equivalent hands-on experience
Proven leadership and communication skills
Ability to work in a high-pressure, fast-paced environment
Eligibility for Kentucky Horse Racing Commission license
Valid certification such as SERV Safe or equivalent
Availability to work evenings, weekends, and holidays
Physical ability to stand for long periods and lift up to 50 pounds
Pass pre-employment background check and drug screening

Job Qualifications

Minimum 3-5 years of experience as an Executive Sous Chef or Sous Chef in a high-volume or multi-outlet environment
Culinary degree or equivalent hands-on experience required
Strong technical cooking skills and the ability to lead by example
Experience in sports venues, luxury hotels, racetracks, or event-driven operations preferred
Proven leadership and communication skills with the ability to mentor and motivate staff
Solid knowledge of kitchen operations, including food costing, labor management, and systems
SERV Safe or equivalent certification required
Must be eligible for a Kentucky Horse Racing Commission license
Pre-employment background check and drug screening required

Job Duties

Assist the Executive Chef in planning, developing, and executing menus across all outlets and events
Ensure culinary standards of flavor, consistency, and presentation are upheld daily
Lead production and service in designated outlets or events, ensuring operational excellence
Supervise, train, and mentor BOH staff in collaboration with the Executive Chef
Oversee daily prep, scheduling, and delegation of tasks to ensure readiness for service
Foster a team environment built on respect, accountability, and continuous improvement
Monitor food preparation to ensure quality, freshness, and adherence to standards
Maintain compliance with health codes, sanitation regulations, and safety protocols
Promote organization, cleanliness, and efficiency in all kitchen operations
Assist with managing food and labor costs in alignment with budgetary goals
Support inventory processes, including purchasing, receiving, and waste management
Work with vendors to ensure consistent product quality and delivery
Partner with front-of-house and events teams to coordinate menus and service flow
Ensure culinary execution supports event logistics and guest expectations
Oversee smooth kitchen operations during peak race days, private events, and seasonal service
Support the Executive Chef in maintaining high standards of guest satisfaction through consistent food quality and timely execution