Food and Beverage - Sous Chef

Hornblower•San Diego, CA

About The Position

The Sous Chef manages food production and execution for Hornblower Cruises & Events while maintaining food and labor costs within budget and supporting guest satisfaction. The role includes managing port galley staff, overseeing product ordering and inventory, and ensuring food quality, consistency, and regulatory compliance. The Sous Chef works with the Executive Chef, sales managers, Event Managers, and Food and Beverage Managers on menus, pricing, tastings, and coordination between departments. The position also includes administrative duties and onboard work, with 3–4 onboard shifts per week depending on business.

Requirements

At least 5 years of experience in a high-volume restaurant, catering, or hotel kitchen.
At least 2 years of managerial experience.
Food Handler Certificate.
Serve Safe Certificate.
Ability to qualify for TWIC certification.
Friendly leadership style and ability to mentor and manage a diverse team.
Passion for food and interest in staying current with food trends.
Proficiency in Microsoft Office.
Ability to bend, rotate, and reach frequently.
Ability to safely ascend and descend stairs or ladders.
Ability to maneuver through, in, and around small or confined areas on a 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 Employee Handbook standards.

Nice To Haves

Degree or training in food services.

Responsibilities

Schedule all port galley staff.
Order products for the port, ensuring quality and competitive pricing.
Complete monthly food inventories and quarterly supply inventories.
Maintain health standards and ensure the operation complies with Health Department requirements and other relevant regulations.
Assist the Executive Chef with creating, costing, and maintaining menus as needed.
Answer sales managers’ questions regarding menus and pricing.
Oversee food production as much as possible to ensure product 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 foster coordination between departments and identify opportunities to assist one another.
Greet guests with a smile and helpful manner when present.
Assist the Executive Chef as needed.
Meet with clients for food tastings or menu planning when requested by the sales department.
Hire, document, and terminate employees according to company policies.
Manage personal time and attend meetings or participate in menu planning when required within the region.
Maintain food and labor costs within budget while supporting guest satisfaction.