Food and Beverage - Sous Chef

Hornblower Group Inc.•San Diego, CA

10d•$70,000 - $80,000

About The Position

The Sous Chef manages food production and execution for Hornblower Cruises & Events while supporting guest satisfaction and maintaining food and labor costs within budget. The role calls for an outgoing, supportive approach when meeting with clients for food tastings or menu planning as requested by the sales department. The Sous Chef hires, documents, and terminates employees according to company policies, manages their time, and attends meetings or participates in regional menu planning as needed. The position schedules port galley staff, orders products, oversees food production, maintains health standards and regulatory compliance, and supports menu development and costing. It also works with sales, event, and food and beverage teams on menus, pricing, tastings, and cross-department coordination. The role includes working 3–4 onboard shifts per week, depending on business, and performing administrative tasks in an office and marine environment.

Requirements

Friendly leadership style and ability to mentor and manage a diverse team.
At least 5 years of experience in a high-volume restaurant, catering, or hotel kitchen.
At least 2 years of managerial experience.
Food Handlers Certificate and Serve Safe Certificate.
Ability to qualify for a TWIC certification.
Passion for food and interest in staying current with food trends.
Proficiency in Microsoft Office.
Ability to bend, rotate, and reach frequently.
Ability to ascend and descend stairs or ladders safely.
Ability to maneuver through, in, and around small or confined areas within the vessel.
Ability to maintain static and dynamic standing balance while performing job duties.
Ability to perform emergency duties listed in the vessel’s station bill.
Maintain a neat, clean, and well-groomed appearance in accordance with company standards.

Nice To Haves

Degree or training in food services.

Responsibilities

Schedule all port galley staff.
Order products for the port and ensure quality and competitive pricing.
Complete monthly food inventories and quarterly supply inventories.
Maintain health standards and ensure operations comply with the Health Department and other relevant regulatory agencies.
Assist the Executive Chef with creating, costing, and maintaining menus as needed.
Respond to sales managers’ questions regarding menus and pricing.
Oversee food production as much as possible to ensure quality and consistency.
Complete costing sheets, purchase orders, and other relevant accounting paperwork in a timely manner.
Work 3–4 onboard shifts per week, depending on business.
Attend weekly catering meetings.
Prepare and conduct food tastings as needed.
Work with Event Managers and Food and Beverage Managers to maintain cohesive departmental relationships and identify opportunities to support one another.
Greet guests with a smile and helpful manner whenever present.
Assist the Executive Chef as needed.
Hire, document, and terminate employees according to company policies.
Manage time and attend meetings or participate in regional menu planning as needed.