Sous Chef

Derby City Gaming & Hotel is a premier entertainment destination located in Louisville, Kentucky, offering a dynamic combination of nearly 1,300 of the latest gaming machines, a diverse dining experience, and upscale lodging. The facility includes a convenient grab-n-go restaurant, the elegantly appointed Oliver's Chophouse & Bourbon Bar, and a Kentucky Derby-themed hotel, making it a unique venue that blends excitement, culinary delight, and comfort. Known for live music events and an engaging atmosphere, the property provides guests with an unforgettable experience that is both entertaining and relaxing. Recognized as one of the "Best Places to Work in Greater Louisville" by Louisville Business First, Derby City Gaming & Hotel prides itself on fostering a workplace culture that values teamwork, innovation, and guest satisfaction.

The Sous Chef at Derby City Gaming & Hotel plays a critical leadership role within the Food & Beverage department, primarily responsible for managing all back-of-house culinary operations in the absence of the Executive Chef. This pivotal position requires a hands-on, detail-oriented professional dedicated to overseeing kitchen staff, maintaining quality standards, and ensuring that food preparation aligns with the company's high standards. The Sous Chef contributes significantly to the efficiency and profitability of the Food & Beverage operations by directing the team of kitchen stewards, line cooks, prep cooks, and lead cooks. This role encompasses responsibilities such as interviewing, hiring, coaching, and performance management of back-of-house staff, emphasizing talent development and retention.

In this role, the Sous Chef ensures compliance with company policies, safety protocols, and health regulations while constantly striving to enhance guest experience through quality and timely food service. They assist the Executive Chef with monitoring food costs, controlling inventory by managing orders and stock levels, maintaining kitchen cleanliness, and coordinating maintenance schedules for kitchen equipment. Additionally, the Sous Chef participates in budget preparation and business planning, collaborating with the Food & Beverage team to achieve departmental and organizational goals. Menu planning and pricing strategies also fall under this role's responsibilities, ensuring that offerings meet guest expectations while sustaining profitability. Continuous improvement and creative problem-solving are integral to this position, as the Sous Chef must adapt to fast-paced, high-pressure environments and maintain a cooperative relationship with property management and vendors to meet company objectives. This full-time role is ideal for culinary professionals who thrive in dynamic settings and are passionate about delivering exceptional food and service experiences.