Maritime Sous Chef & Menu Lead

Hornblower Corp; 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

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.