
The Executive Sous Chef role at Keeneland Hospitality supports the Executive Chef in managing culinary operations across multiple outlets and high-volume events. Key responsibilities include executing menu planning, maintaining strict food quality and safety standards, and leading kitchen staff through training and daily scheduling. The position also involves controlling inventory costs and collaborating with front-of-house teams to ensure seamless service during peak race days and private events. This opportunity appeals to culinary professionals seeking a dynamic environment within a prestigious venue, offering the chance to work in a culture of precision and collaboration while developing leadership skills in a fast-paced, event-driven setting.













