Title: Sous Chef
Calvert, KY, US, 42029
Marshall Yards Racing & Gaming will be a newly constructed facility in a high-traffic area in Calvery City, Kentucky at the intersection of I-69 and I-24. The Property will feature nearly 240 state-of-the-art historical racing machines (“HRMs”), a sports bar and a retail sportsbook, simulcast wagering, and food and beverage offerings. The Assistant General Manager will be responsible for leading the successful overall direction, administration, and coordination of all operating activities of Marshall Yards Racing & Gaming including Pre-opening activities, culture creation, staffing, compliance with all regulatory requirements, and the ongoing operations of historical racing machine operations, gaming operations, simulcast operations, sportsbook operations, and entertainment operations.
JOB SUMMARY
The Sous Chef is responsible for overseeing all kitchen operations, culinary staff, menu execution, and food quality. This role ensures a consistent, high-quality dining experience while maintaining budgetary, safety, and regulatory compliance. The Sous Chef leads and develops the culinary team to deliver exceptional guest service, operational efficiency, and profitability.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Lead all back-of-house operations, ensuring food quality, safety, and consistency.
- Develop and maintain menu forecasts based on business trends, events, and historical data; communicate production needs to staff.
- Oversee staffing levels, scheduling, and labor cost control to meet budgetary targets.
- Recruit, hire, train, coach, and evaluate kitchen staff; enforce performance standards and company policies.
- Review and optimize service execution, ticket times, and production schedules.
- Monitor portion sizes, quality standards, and adherence to recipes and presentation guidelines.
- Ensure compliance with sanitation, food safety, and nutrition practices.
- Oversee preparation for high-volume service and special events.
- Manage vendor relationships and coordinate purchasing with cost-control measures.
- Implement safety programs and processes to minimize workplace injuries.
- Collaborate with F&B Operations Manager and other department leaders to align kitchen operations with overall business goals.
- Analyze sales and cost data to drive operational improvements.
- Serve as the primary culinary leader and decision-maker for all back-of-house functions.
- Ensure the Lead Cook conducts regular walkthroughs to verify cleanliness, sanitation, and proper maintenance of all food preparation areas and kitchen equipment.
- Personally engage with guests to address and resolve all food service–related complaints, working alongside front-of-house management to ensure a positive guest experience and timely resolution.
- Orders and replaces kitchen equipment as necessary.
- Perform other duties as assigned.
REQUIRED SKILLS AND ABILITIES
- Demonstrated ability to manage large-scale kitchen operations effectively.
- Strong leadership and team development skills.
- Effective oral and written communication skills.
- Ability to perform under high-pressure deadlines while maintaining service quality.
- Commitment to guest satisfaction, food excellence, and operational efficiency.
- Must be proficient in M365 applications and feel comfortable building departmental trackers.
EDUCATION AND EXPERIENCE
- Having a culinary school degree or a 2-year technical college degree is preferred.
- Five to seven years of progressive culinary leadership experience, preferably in high-volume environments.
- Experience in catering, banquets, and/or large-scale event management is strongly preferred.
- You must have at least 3-5 years of experience in a professional kitchen.
- Valid ServSafe certification or willingness to complete within the first 6 months of employment is required.
- Able to obtain and maintain a valid Kentucky gaming/racing license.
PHYSICAL REQUIREMENTS & WORKING CONDITIONS
The physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job successfully. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee 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 employee may also be required to lift, push, and pull up to 50 lbs. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud. The employee is required to circulate throughout the assigned areas, including the smoking area, actively observing players and the 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.
Nearest Major Market: Paducah
