Food and Beverage - Sous Chef

Hornblower; San Diego (CA); On-site; USD 65,000 - 90,000; Full time

Job summary

Hornblower Cruises & Events seeks an experienced Sous Chef to lead food production aboard our vessels in California. You will manage menus, cost controls, and collaborate with sales and event teams to deliver exceptional guest experiences.

You will supervise galley operations, ensure health and safety compliance, and support the Executive Chef with menu development and tastings. Onboard shifts and meetings are part of the role.

Qualifications

• Friendly leadership style and ability to mentor a diverse team.
• 5 years’ experience in high-volume kitchen (restaurant, catering, or hotel) with at least 2 years in a managerial role.
• Food Handlers Certificate & Serve Safe Certificate; able to qualify for TWIC certification
• Passion for food and staying current with trends
• Microsoft Office proficiency

Responsibilities

• Schedule all port galley staff.
• Order product for your port with quality and price control.
• Complete monthly inventories of food and quarterly supplies.
• Maintain health standards and regulatory compliance.
• Assist Executive Chef with menu costing and maintenance.
• Answer questions from sales managers about menus and pricing.
• Oversee food production quality and consistency.
• Complete costing sheets and purchasing paperwork for accounting.
• Work 3-4 onboard shifts per week.
• Attend weekly catering meetings.
• Collaborate with Event Managers to align departments.

Skills

Leadership

Team management

Mentoring

Food safety knowledge

Education

Food Handlers Certificate

Serve Safe Certificate

TWIC certification eligibility

Tools

Microsoft Office

Job description

Position Summary:

The position of Sous Chef is to manage the food production and execution for Hornblower Cruises & Events. Provide an outgoing and supportive personality to meet with clients for food tastings or menu planning if required by the sales department. To hire, document and terminate according to company policies. To manage your own time, to be available for meetings or participation in menu planning if required by the within their region. The responsibilities are to maintain food and labor costs to the budget while maintaining guest satisfaction company.

Duties and Responsibilities:

• Schedule all port galley staff
• Responsible for all ordering of product for your port, ensuring quality and competitive pricing
• Complete monthly food and quarterly supply inventories.
• Maintain health standards and ensure operation remains in full compliance with Health Department and other relevant regulatory agencies
• Assist Executive Chef in creating, costing and maintaining menus as needed.
• Be available for sales managers to answer regarding menus and pricing.
• Oversee all food productions as much as possible to ensure quality and consistency with product.
• Complete all costing sheets, purchase orders and any other relevant paperwork for Accounting in a timely manner.
• Work 3-4 onboard shifts per week depending on business.
• Attend weekly catering meetings
• Prepare and execute Food tastings as needed
• Work closely with Event Managers and Food and Beverage Managers to ensure cohesive relationship between departments and identify areas where one can help the other out.
• Greet guests, whenever present, with a smile and helpful manner.
• Assist Executive Chef as needed.

Requirements & Qualifications:

Minimum Qualifications:

• • Friendly leadership style with the ability to mentor and manage a diverse team
  • 5 years’ experience in a high-volume restaurant, catering, or hotel kitchen with at least 2 years’ managerial experience
    • Food Handlers Certificate & Serve Safe Certificate, able to qualify for a TWIC certification
    • Must have a passion for food and enjoy staying current with food trends
    • Microsoft Office proficiency
    • Degree/training in food services desired

  Grooming:

  • All crew members must maintain a neat, clean and well-groomed appearance (specific standards available in the Employee Handbook).

  Physical Demands:

  • Ability to bend, rotate and reach frequently
  • Ascending/descending stairs or ladders safely
  • Ability to maneuver through/in/around small and/or confined areas within the vessel
  • Must be able to maintain both static and dynamic standing balance to complete various duties associated with job
  • Must be capable of performing emergency duties as listed in the vessel’s station bill

  Work Environment:

• Office environment, stairs available. Work is administrative in nature.
• The majority of work is performed in a Marine environment in both indoor and outdoor conditions with exposure to various temperatures and weather conditions, along with a moderate to loud noise level.