Culinary Kitchen Supervisor

Keeneland Association Inc•Lexington, KY

About The Position

As a Culinary Kitchen Supervisor at Keeneland Hospitality, you are responsible for overseeing kitchen operations and leading back-of-house team members to ensure food is prepared accurately, safely, and efficiently. You help maintain culinary standards, support daily prep and service, and assist in coordinating communication between culinary staff, front-of-house teams, and leadership.

Requirements

Have at least 2 years of kitchen experience, with some supervisory or lead role experience preferred.
Demonstrate strong leadership, communication, and organizational skills.
Have a working knowledge of commercial kitchen operations, food safety, and sanitation practices.
Be capable of working in a high-volume, fast-paced environment with composure and efficiency.
Be able to lift up to 50 lbs and stand or move for extended periods.
Be available to work flexible hours including early mornings, weekends, and holidays during Keeneland's live racing and event seasons.
A valid Fayette County Food Handler’s License is required for all food and beverage staff. Must be obtained prior to the first scheduled shift. ServSafe certification also accepted.
A Kentucky Horse Racing Commission license is required for all track workers. This license will be provided to you on behalf of Keeneland upon hire.

Nice To Haves

Culinary training or certification is a plus.
ServSafe Manager certification preferred (or ability to obtain).
Experience with banquets, catering, or event-based food service is a plus.

Responsibilities

Supervise and support prep cooks, kitchen assistants, and dish staff during race days and special events.
Ensure proper food handling, sanitation, and kitchen safety practices are consistently enforced.
Maintain quality control over food preparation, portioning, and presentation.
Monitor kitchen workflow and adjust staffing and task assignments as needed.
Assist in receiving, inspecting, and storing inventory; ensure items are rotated and properly labeled.
Work closely with chefs to implement menu execution and service timelines.
Provide hands-on support with cooking, prep, and plating as needed.
Train and mentor seasonal staff on proper kitchen procedures, station setup, and equipment use.
Communicate effectively with front-of-house leads to ensure accurate and timely service.
Address equipment or maintenance issues promptly and report to supervisors.