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
Professional development opportunities
Employee wellness programs
Job Description
Keeneland Hospitality, an esteemed name in the hospitality industry, is renowned for its excellence in delivering luxury dining experiences combined with premier event management. Based at the iconic Keeneland Race Course in Lexington, Kentucky, the company excels at creating memorable culinary experiences that complement the thrilling atmosphere of horse racing and other high-profile events. Keeneland Hospitality operates multiple dining outlets and caters to large-scale events, serving a diverse clientele ranging from racing enthusiasts to VIP guests. With a commitment to quality, innovation, and impeccable service, Keeneland Hospitality continually sets high standards in both hospitality and culinary arts.
The Executive Sous Chef role at Keeneland Hospitality is a pivotal position responsible for supporting the Executive Chef with the operational and strategic aspects of all culinary activities across the property. This full-time role is designed for an individual possessing a strong blend of culinary expertise, leadership ability, and adaptability to manage the fast-paced, event-driven environment unique to Keeneland. The Executive Sous Chef plays an essential role in ensuring that every dish served reflects the company’s dedication to quality, precision, and guest satisfaction.
In this role, the Executive Sous Chef will be hands-on daily, bridging the gap between daily kitchen operations and long-term culinary goals. They will assist in menu planning and execution across various dining outlets and dynamic events, ensuring consistency in food quality and presentation. This leadership position requires supervising and mentoring the back-of-house team to nurture skill development and encourage a culture of accountability and collaboration. They are entrusted with overseeing food safety and sanitation practices to maintain compliance with health and safety regulations, ensuring that every culinary operation runs smoothly and efficiently.
Furthermore, the Executive Sous Chef will be deeply involved in cost management efforts, including budgeting for food and labor costs, inventory management, and vendor relations to secure quality ingredients and supplies. This ensures operational cost-effectiveness without sacrificing culinary standards. The successful candidate will also collaborate closely with front-of-house teams to align kitchen operations with overall event logistics, facilitating seamless service flow that elevates the guest experience.
This role demands an individual who thrives under pressure, especially during Keeneland’s busy Spring and Fall racing meets and major events, demonstrating creativity, strong organizational skills, and effective communication capabilities. Physical stamina is necessary for this demanding position, as it requires standing for extended periods and lifting heavy items while working in a high-energy kitchen environment.
For culinary professionals seeking a challenging and rewarding leadership role within a prestigious hospitality setting, the Executive Sous Chef at Keeneland Hospitality offers an unparalleled opportunity to contribute to a storied institution, work with a passionate team, and help shape unforgettable culinary experiences in a vibrant and dynamic atmosphere.
The Executive Sous Chef role at Keeneland Hospitality is a pivotal position responsible for supporting the Executive Chef with the operational and strategic aspects of all culinary activities across the property. This full-time role is designed for an individual possessing a strong blend of culinary expertise, leadership ability, and adaptability to manage the fast-paced, event-driven environment unique to Keeneland. The Executive Sous Chef plays an essential role in ensuring that every dish served reflects the company’s dedication to quality, precision, and guest satisfaction.
In this role, the Executive Sous Chef will be hands-on daily, bridging the gap between daily kitchen operations and long-term culinary goals. They will assist in menu planning and execution across various dining outlets and dynamic events, ensuring consistency in food quality and presentation. This leadership position requires supervising and mentoring the back-of-house team to nurture skill development and encourage a culture of accountability and collaboration. They are entrusted with overseeing food safety and sanitation practices to maintain compliance with health and safety regulations, ensuring that every culinary operation runs smoothly and efficiently.
Furthermore, the Executive Sous Chef will be deeply involved in cost management efforts, including budgeting for food and labor costs, inventory management, and vendor relations to secure quality ingredients and supplies. This ensures operational cost-effectiveness without sacrificing culinary standards. The successful candidate will also collaborate closely with front-of-house teams to align kitchen operations with overall event logistics, facilitating seamless service flow that elevates the guest experience.
This role demands an individual who thrives under pressure, especially during Keeneland’s busy Spring and Fall racing meets and major events, demonstrating creativity, strong organizational skills, and effective communication capabilities. Physical stamina is necessary for this demanding position, as it requires standing for extended periods and lifting heavy items while working in a high-energy kitchen environment.
For culinary professionals seeking a challenging and rewarding leadership role within a prestigious hospitality setting, the Executive Sous Chef at Keeneland Hospitality offers an unparalleled opportunity to contribute to a storied institution, work with a passionate team, and help shape unforgettable culinary experiences in a vibrant and dynamic atmosphere.
Job Requirements
- 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
- Must be able to stand for long periods
- Must be able to lift up to 50 pounds
- Must be able to work in hot, high-pressure environments
- Must be available to work evenings, weekends, and holidays especially during Keeneland's spring and fall meets and major events
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 (required upon hire and provided by Keeneland Hospitality)
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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