Marine Galley Sous Chef — Creative Menus & Leadership

Hornblower Corp; Norfolk (VA); On-site; USD 48,000 - 65,000; Full time

Job summary

Hornblower Corp. is seeking a skilled Sous Chef to assist the Executive Chef in planning, preparing, and executing high-quality meals onboard a Coast Guard-inspected vessel in Virginia.

You will work closely with the culinary team to design menus, ensure top taste and presentation, and maintain safety and sanitation standards. The role requires leadership, strong communication, and the ability to thrive under pressure in a high-volume kitchen environment.

Qualifications

• High school diploma or culinary degree or relevant culinary training preferred.
• Proven experience as a Sous Chef or similar role, preferably in a high-end restaurant or hospitality setting.
• Minimum three (3) years total kitchen experience in full-service/banquet, high-volume environment.
• At least one (1) year of kitchen staff management experience.
• Minimum two (2) years formal culinary training OR two (2) years additional kitchen experience in a full-service/banquet, high-volume environment.

Responsibilities

• Assist the Executive Chef in designing and executing menus that cater to guests' and crew's preferences and dietary needs.
• Prepare and cook a variety of dishes meeting high culinary standards in taste and presentation.
• Supervise and coordinate kitchen staff to ensure smooth operations.
• Oversee galley cleanliness, organization, and safety standards.
• Recruit culinary staff when necessary and train junior crew.
• Adhere to strict food safety and sanitation protocols to ensure guest safety.
• Manage inventory and place orders as needed to minimize waste.
• Interact with guests to address dietary preferences and requests.

Skills

Leadership

Communication

Creativity

Attention to detail

Under pressure

Education

High school diploma or culinary degree

SERV Safe Certified

Tools

Inventory tracking software

Job description

Hornblower Corp. is seeking a skilled Sous Chef to assist the Executive Chef in planning, preparing, and executing high-quality meals onboard a Coast Guard-inspected vessel in Virginia.

You will work closely with the culinary team to design menus, ensure top taste and presentation, and maintain safety and sanitation standards. The role requires leadership, strong communication, and the ability to thrive under pressure in a high-volume kitchen environment.