Food and Beverage - Senior Sous Chef

Hornblower Group Inc.•San Francisco, CA

13d

About The Position

The position of Chef de Cuisine is to manage the food production and execution for a given port or region. The responsibilities are to maintain food and labor costs to the budget while maintaining guest satisfaction. Will possess the personality to meet with clients for food tasting or menu planning if required. Is responsible to hire, train and counsel according to company policies. Must be able to manage your own time and be available for meetings or participation in menu planning if required by the company.

Requirements

Must have a passion for food and enjoy staying current with San Francisco food trends.
Bachelor's degree or related culinary degree preferred with eight or more years of industry and culinary management experience.
Previous experience with controlling food and labor costs, demonstration cooking, menu development, and pricing and development of culinary team preferred.
Premise and liability accountability and contract-managed service experience is desirable.
Excellent organizational and interpersonal skills.
Ability to manage, inspire and create a cohesive unit from a diverse workforce that includes all levels.
Working knowledge of internet-based tools such as Google and social media.
Knowledge of Microsoft Office, including Word, and Excel.
Ability to communicate clearly in English to all levels of personnel.
All crew members must maintain a neat, clean and well-groomed appearance (specific standards available in the Employee Handbook).
Ability to bend, rotate and reach frequently.
Ascending/descending stairs or ladders safely.
Ability to maneuver through/in/around small and/or confined areas within the vessel.
Must be able to maintain both static and dynamic standing balance to complete various duties associated with job.
Must be capable of performing emergency duties as listed in the vessel’s station bill.
Pre-employment background and drug testing required.

Nice To Haves

Premise and liability accountability and contract-managed service experience is desirable.

Responsibilities

Provide guest satisfaction.
Responsible for food and supply cost reduction plans.
Maintain and research current food trends.
Maintain sanitation training and standards for all food handlers and facilities.
Maintain computer systems to standardize all recipe writing, costing and food purchasing.
Maintain all galley equipment and notify maintenance of any needed repairs.
Responsible for ordering all food and food related supplies for events.
Develop par levels for galley food and dry goods.
Approve all invoices and purchase orders for correct pricing.
Weigh and store all food and related items.
Provide quality control for all food products.
Responsible for all food production and presentation.
Hire, train. Supervise and guide the galley department toward proper completion of goals and projects.
Maintain uniform distribution procedures for galley department.
Regularly communicate with guests and review surveys to ensure guest satisfaction.
Ensure proper disposal of garbage, compost and recycling.
Additional job duties assigned.