City Cruises DC - Sous Chef

Hornblower•Washington, DC

About The Position

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.

Requirements

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.

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.
Additional job duties as assigned.