Sous Chef

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

Position Summary:

The successful 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

• Additional job duties as assigned.

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.