What are the responsibilities and job description for the Culinary Kitchen Supervisor position at Keeneland Association Inc?
Professional culinarian who is a hands on chef responsible for supervision and oversight of daily kitchen operations. The Kitchen Supervisor is a proven leader who will manage and develop banquet, catering, and a la carte kitchen staff. Chef will be responsible in overseeing all live product. Chef will exhibit talents by preparing exceptional cuisine and consistently providing outstanding service to our guests.
ESSENTIAL DUTIES AND RESPONSIBILITIES (include the following. Other duties may be assigned):
- Produces a high volume of work in a timely fashion that is of optimum quality
- Works under the direction of Executive Chef and Executive Sous Chef
- Ensures a safe, equitable and professional work environment
- Embraces Keeneland Hospitality culture in striving to exceed guest expectations
- Develops excellent communication with FOH management and staff
- Maintains professional demeanor and works well in fast paced environment
- Provides leadership, support and counsel to staff
- Trains staff on all menu item presentations and portion controls
- Provides staff with timely and accurate information as related to production schedule
- Manages inventory efficiently to insure all pars are maintained
- Oversees area dishwashing/stewarding staff work
- Ensures compliance of Keeneland Hospitality Uniform and Grooming standards
- Ensures Health Code requirements and Sanitation Standards are met
Four years high volume experience; as professional Chef or culinary manager in fine dining, hotel, private club, catering, or stadium setting. Or; two year Culinary Arts or Hospitality Management Degree; and two years high volume culinary management, or food and beverage management experience.
CERTIFICATES, LICENSES, REGISTRATIONS
Fayette County Food Handlers License and a Kentucky Horse Racing Authority License is required for all track workers.
