Sous Chef

Hornblower Corp; Boston (MA); On-site; USD 36,000 - 52,000; Part time

Job summary

Hornblower Corp. seeks a Seasonal Sous Chef to join its culinary team aboard a Coast Guard-inspected vessel. You will assist the Executive Chef in planning, preparing, and executing menus, while leading kitchen staff and ensuring top-tier food quality and guest satisfaction.

The role requires strong culinary skills, attention to detail, and the ability to thrive in a dynamic maritime kitchen environment, with flexibility for evenings, weekends, and extended shifts.

Qualifications

• Minimum of three (3) years of total kitchen experience in full-service/banquet, high volume environment.
• At least one (1) year of kitchen staff management experience.
• SERV Safe Certified.

Responsibilities

• Assist Executive Chef in designing and executing menus.
• Prepare and cook a variety of dishes meeting high culinary standards.
• Supervise and coordinate kitchen staff for smooth operations.
• Oversee galley cleanliness and safety standards.
• Recruit culinary staff when necessary.
• Adhere to food safety and sanitation protocols.
• Monitor handling, storage, and disposal of food to prevent waste.

Skills

Sous Chef experience

Leadership

Food safety

High-volume environment

Menu design

Inventory management

Communication

Safety protocols

Education

Culinary degree or training

Job description

Position: Seasonal Sous Chef

Position Summary:

The successful Seasonal Sous Chef is a vital member of the culinary team, responsible for assisting the Executive Chef in planning, preparing, and executing high-quality meals and dining experiences for guests and crew. This role demands strong culinary skills, creativity, attention to detail, and the ability to thrive in a dynamic and challenging environment.

Duties and Responsibilities

• Assist the Executive Chef in designing and executing menus that cater to the preferences, dietary requirements, and cultural considerations of guests and crew.
• Prepare and cook a variety of dishes, ensuring they meet the highest culinary standards in terms of taste, presentation, and quality.
• Supervise and coordinate the work of kitchen staff to ensure smooth operations and efficient food production.
• Oversee the cleanliness, organization, and maintenance of the galley (kitchen) to meet health and safety standards.
• Recruit culinary staff when necessary to fill vacant positions.
• Adhere to strict food safety and sanitation protocols to prevent contamination and ensure the safety of guests and crew.
• Monitor and enforce proper handling, storage, and disposal of food items to prevent waste and spoilage.
• Train and mentor junior kitchen crew staff to improve their culinary skills and understanding of kitchen operations.
• Maintain a positive and collaborative working environment to encourage teamwork and professional growth.
• Assist in inventory management, including monitoring stock levels of ingredients and supplies, and placing orders as needed.
• Minimize food waste through effective portion control and creative use of leftovers.
• Interact with guests in a courteous and professional manner, addressing any dietary preferences or special requests.
• Present and describe dishes to guests, showcasing culinary expertise and knowledge.
• Adapt to changing menus, guest preferences, and dietary requirements with flexibility and a positive attitude.
• Collaborate closely with the Executive Chef, other kitchen staff, and crew members to ensure a seamless dining experience
• Other Duties and Responsibilities

Requirements & Qualifications

• High school 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 of three (3) years of 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
• SERV Safe Certified
• Excellent communication and leadership skills
• Ability to work under pressure and meet tight deadlines.
• Proficiency in food safety and sanitation standards.
• Flexibility to work irregular hours and adapt to a changing schedule.
• Strong attention to detail and creativity.
• Physical stamina and ability to work in a confined galley environment.
• Basic computer skills for inventory tracking and communication

Physical Requirements

• Ability to work onboard a moving vessel in varying weather and sea conditions, including maintaining balance and stability while underway.
• Ability to stand and walk for extended periods, frequently throughout a shift.
• Ability to navigate stairs, ladders, narrow passageways, and confined spaces commonly found onboard vessels.
• Ability to lift, carry, push, and pull supplies, equipment, and inventory weighing up to 40 pounds independently.
• Ability to bend, stoop, kneel, crouch, reach overhead, and perform repetitive motions as required in food service and hospitality operations.
• Ability to respond quickly and effectively during normal operations, guest service situations, and emergency procedures.
• Ability to safely work in a fast-paced environment with exposure to moving equipment, wet surfaces, temperature variations, and moderate noise levels.
• Ability to visually inspect service areas, food presentation, cleanliness standards, and safety conditions.
• Ability to communicate effectively with guests, crew members, and management in person and via radio or other communication devices.
• Successfully complete vessel-specific safety and emergency training.
• Ability to work flexible schedules, including evenings, weekends, holidays, and extended shifts as operational needs require.

Work Environment

• Work is performed primarily onboard a Coast Guard-inspected passenger vessel, with duties split between dining, service, storage, galley-adjacent, and administrative areas.
• Position requires regular movement throughout multiple decks and may involve occasional exposure to outdoor marine environments, including heat, humidity, rain, wind, and sunlight.
• Must be able to safely perform duties while the vessel is docked or underway