Onboard Sous Chef: Lead Culinary Experiences

Hornblower Group; Norfolk (VA); On-site; USD 60,000 - 90,000; Full time

Job summary

Hornblower Group’s City Experiences division seeks a professional Sous Chef to assist the Executive Chef in planning, preparing, and executing high-quality meals aboard a Coast Guard-inspected vessel.

You will design menus, supervise kitchen staff, ensure food safety, train junior crew, and work flexible hours in a dynamic hospitality environment, with strong emphasis on guest satisfaction and culinary excellence.

Qualifications

• High school diploma or culinary degree preferred.
• Minimum 3 years total kitchen experience in high-volume setting.
• At least 1 year of kitchen staff management experience.
• 2 years formal culinary training OR 2 years additional kitchen experience in a full-service/banquet, high-volume environment.

Responsibilities

• Assist Executive Chef in designing and executing menus for guests and crew.
• Prepare and cook dishes meeting high culinary standards.
• Supervise kitchen staff to ensure smooth operations.
• Oversee galley cleanliness and health and safety standards.
• Recruit culinary staff when necessary.
• Adhere to food safety and sanitation protocols.
• Train junior kitchen crew to improve skills.
• Interact with guests and accommodate dietary preferences.
• Support inventory management and ordering as needed.
• Minimize waste with portion control.

Skills

Leadership

Communication

Stamina

Attention to detail

Education

High school diploma or culinary degree

SERV SAFE Certified

Job description

Hornblower Group’s City Experiences division seeks a professional Sous Chef to assist the Executive Chef in planning, preparing, and executing high-quality meals aboard a Coast Guard-inspected vessel.

You will design menus, supervise kitchen staff, ensure food safety, train junior crew, and work flexible hours in a dynamic hospitality environment, with strong emphasis on guest satisfaction and culinary excellence.