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Open nowPosted 29 hours ago

Food and Beverage - Sous Chef

Hornblower Group Inc.153 open roles

Where
San Diego, CA, USA
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Your applicationOpen nowFood and Beverage - Sous ChefHornblower Group Inc. · San Diego, CA, USA

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on Hornblower Group Inc.'s own form.

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The clock on this job

Early applications get read.

12.8% of postings close within 7 days. Measured by our own scanner across the market. Hornblower Group Inc. postings stay open a median of 20 days.

Share of postings closed within
  1. 2.2%1 day
  2. 4.5%3 days
  3. 12.8%7 days
  4. 20.6%14 days
  5. 35.6%30 days
  6. 58.4%60 days
This job: posted 29 hours ago

Hornblower Group Inc. median: 20 days open

The posting

Position Summary: The position of Sous Chef is to manage the food production and execution for Hornblower Cruises & Events. Provide an outgoing and supportive personality to meet with clients for food tastings or menu planning if required by the sales department. To hire, document and terminate according to company policies. To manage your own time, to be available for meetings or participation in menu planning if required by the within their region. The responsibilities are to maintain food and labor costs to the budget while maintaining guest satisfaction company. Duties and Responsibilities:

Schedule all port galley staff Responsible for all ordering of product for your port, ensuring quality and competitive pricing Complete monthly food and quarterly supply inventories. Maintain health standards and ensure operation remains in full compliance with Health Department and other relevant regulatory agencies Assist Executive Chef in creating, costing and maintaining menus as needed. Be available for sales managers to answer regarding menus and pricing. Oversee all food productions as much as possible to ensure quality and consistency with product. Complete all costing sheets, purchase orders and any other relevant paperwork for Accounting in a timely manner. Work 3-4 onboard shifts per week depending on business. Attend weekly catering meetings Prepare and execute Food tastings as needed Work closely with Event Managers and Food and Beverage Managers to ensure cohesive relationship between departments and identify areas where one can help the other out. Greet guests, whenever present, with a smile and helpful manner. Assist Executive Chef as needed.

Requirements & Qualifications: Minimum Qualifications:

Friendly leadership style with the ability to mentor and manage a diverse team 5 years’ experience in a high-volume restaurant, catering, or hotel kitchen with at least 2 years’ managerial experience

Food Handlers Certificate & Serve Safe Certificate, able to qualify for a TWIC certification Must have a passion for food and enjoy staying current with food trends Microsoft Office proficiency Degree/training in food services desired

Grooming:

All crew members must maintain a neat, clean and well-groomed appearance (specific standards available in the Employee Handbook).

Physical Demands:

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

Work Environment:

Office environment, stairs available. Work is administrative in nature. The majority of work is performed in a Marine environment in both indoor and outdoor conditions with exposure to various temperatures and weather conditions, along with a moderate to loud noise level.

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