Sous Chef

Hornblower Group Inc. • Boston, MA

10d • $27 - $32 • Onsite

About The Position

The Seasonal Sous Chef is a member of the culinary team who assists the Executive Chef in planning, preparing, and executing high-quality meals and dining experiences for guests and crew. The role calls for strong culinary skills, creativity, attention to detail, and the ability to work effectively in a dynamic and challenging environment.

Work is performed primarily onboard a Coast Guard-inspected passenger vessel. Duties span dining, service, storage, galley-adjacent, and administrative areas. The role requires movement throughout multiple decks, work while the vessel is docked or underway, and occasional exposure to outdoor marine conditions such as heat, humidity, rain, wind, and sunlight.

Requirements

• High school education, a culinary degree, or relevant culinary training is preferred.
• Proven experience as a Sous Chef or in a similar role, preferably in a high-end restaurant or hospitality setting.
• At least 3 years of total kitchen experience in a full-service or banquet, high-volume environment.
• At least 1 year of kitchen staff management experience.
• At least 2 years of formal culinary training, or 2 additional years of kitchen experience in a full-service or banquet, high-volume environment.
• ServSafe certification.
• 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.
• 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 and navigate stairs, ladders, narrow passageways, and confined spaces.
• 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.
• Ability to respond quickly and effectively during normal operations, guest service situations, and emergency procedures.
• Ability to work safely in a fast-paced environment with moving equipment, wet surfaces, temperature variations, and moderate noise.
• Ability to visually inspect service areas, food presentation, cleanliness, and safety conditions.
• Ability to communicate effectively with guests, crew, and management in person and via radio or other communication devices.
• Ability to work flexible schedules, including evenings, weekends, holidays, and extended shifts as operational needs require.

Nice To Haves

• High school education, a culinary degree, or relevant culinary training.
• Sous Chef or similar experience in a high-end restaurant or hospitality setting.

Responsibilities

• Assist the Executive Chef in designing and executing menus that reflect guests’ and crew members’ preferences, dietary requirements, and cultural considerations.
• Prepare and cook a variety of dishes to high standards of taste, presentation, and quality.
• Supervise and coordinate kitchen staff to support smooth operations and efficient food production.
• Oversee galley cleanliness, organization, and maintenance in accordance with health and safety standards.
• Recruit culinary staff when necessary to fill vacant positions.
• Follow food safety and sanitation protocols to prevent contamination and protect guests and crew.
• Monitor and enforce proper food handling, storage, and disposal to prevent waste and spoilage.
• Train and mentor junior kitchen crew staff in culinary skills and kitchen operations.
• Promote a positive, collaborative working environment and professional growth.
• Assist with inventory management by monitoring ingredient and supply levels and placing orders as needed.
• Reduce food waste through portion control and creative use of leftovers.
• Interact courteously and professionally with guests, addressing dietary preferences and special requests.
• Present and describe dishes to guests.
• Adapt to changing menus, guest preferences, and dietary requirements.
• Collaborate with the Executive Chef, kitchen staff, and crew members to provide a seamless dining experience.
• Complete vessel-specific safety and emergency training.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED