Hornblower Group is a global leader in experience and transportation. Spanning a 100-year history, Hornblower Group’s portfolio of international offerings includes water- and land-based experiences and ferry and transportation services. City Experiences, Hornblower Group’s premier experience division, offers dining and sightseeing cruises and walking and food tours through the City Cruises, Walks, and Devour brands. City Ferry, part of Hornblower Group’s Ferry and Transportation Division, is the largest private operator of high-speed passenger and vehicle ferries in the United States, carrying more than 10 million passengers annually and operating services including NYC Ferry, Puerto Rico Ferry, and other regional ferry systems. Hornblower Group’s subsidiaries include Hornblower Marine, which provides vessel outhaul and maintenance services at Bridgeport Boatworks in Bridgeport, Connecticut, and Seaward Services, Inc., a full-service shipping, waterfront logistics and management company that specializes in the operation and maintenance of government and commercial vessels. Additionally, Anchor Operating System, LLC, a Hornblower Group subsidiary and independent entity, provides reservation, ticketing and website integration services for clients in the transportation, tourism and entertainment industries. Today, Hornblower Group’s global portfolio covers over 10 countries, over 50 U.S. cities and serves more than 20 million guests annually. Headquartered in Orlando, Florida, Hornblower Group’s additional corporate offices reside in San Francisco, California; Boston, Massachusetts; Chicago, Illinois; London, United Kingdom; New York, New York; Dublin, Ireland; and across Ontario, Canada. For more information, visit hornblowercorp.com.

Position Summary:

The successful Executive Sous Chef will be critical in providing exceptional culinary experiences for our guests on board. You will collaborate closely with the Executive Chef and culinary team to produce high-quality, unique, and memorable dining experiences while ensuring that the culinary department runs smoothly.

Duties and Responsibilities:

Assist the Executive Chef in planning, organizing, and executing all culinary operations for the dining cruise, including menu development, meal preparation, and presentation.
Collaborate with the culinary team to ensure the consistent quality of food, taste, and presentation, while adhering to established recipes and standards.
Recruit, supervise and train kitchen staff, including chefs, cooks, and dishwashers, providing guidance on cooking techniques, safety procedures, and teamwork.
Oversee food inventory management, including ordering, receiving, and storing ingredients, and maintaining appropriate stock levels to meet operational needs.
Ensure proper food handling, storage, and sanitation practices in accordance with health and safety regulations, maintaining a clean and organized kitchen environment.
Lead by example in executing a variety of cooking techniques and culinary styles, showcasing creativity and expertise in preparing diverse cuisines.
Manage the kitchen during service, coordinating timing and ensuring efficient communication among kitchen staff to meet guest expectations.
Assist in managing kitchen budgets and expenses, including monitoring food and labor costs, to ensure financial targets are met.
Contribute to payroll administration by accurately recording kitchen staff hours, shifts, and attendance, and coordinating with the appropriate department for payroll processing.
Collaborate with the service and front-of-house teams to ensure a seamless dining experience for guests, addressing any special dietary requests or guest concerns.
Stay current with industry trends, new ingredients, and culinary techniques, incorporating innovative ideas into the menu offerings.
Assist in the development of the culinary department, special event menus, and promotional culinary initiatives to enhance guest satisfaction and drive business growth.

Other Duties and Responsibilities

Additional job duties as assigned.

Requirements & Qualifications:

High school or culinary degree or relevant culinary training preferred.
Minimum of 4-5 years of total kitchen experience in full-service/banquet, high volume environment.
Must include 2-3 years of kitchen staff management experience.
Minimum 2 years formal culinary training; OR 2 years additional kitchen experience in a full-service/banquet, high volume environment
SERV Safe Certified
Strong leadership and team management skills, with the ability to motivate and develop kitchen staff.
Excellent knowledge of various cooking methods, ingredients, equipment, and procedures.
Outstanding organizational and multitasking abilities, especially in a fast-paced, time-sensitive environment.
Attention to detail in presentation, taste, and quality of dishes.
Up-to-date knowledge of health and safety regulations and food handling practices.
Effective communication and interpersonal skills to collaborate with a diverse team and interact with guests.
Ability to thrive under pressure, maintain a positive attitude, and lead the team by example even in challenging situations.
Proficiency in using culinary software, inventory management systems, and Microsoft Office.
Flexibility to work evenings, weekends, and holidays as required by the dining cruise schedule.

The RESPECT Service System embodies our mission, vision, values and operating principles. By creating a company culture that puts RESPECT at its core, we believe it will drive us to achieve our goal of becoming a Global Experiences and Transportation Leader.

EEO / Disabled / Protected Veteran Employer. Hornblower is proud to be an Equal Employment Opportunity employer. We offer equal employment opportunities to all qualified individuals and prohibit discrimination and/or harassment of any type, including but not limited to discrimination and or harassment based upon race, religion, religious creed, color, national origin, ancestry, citizenship, sex, sexual orientation, gender, gender identity, gender expression, age, pregnancy or relation medical conditions, childbirth, breastfeeding, parental status, veteran and/or military status, disability (physical or mental), medical condition, genetic information or characteristics, political affiliation, domestic violence survivor status, marital status, or other characteristics prohibited by federal, state, or local law. Additionally, as a federal, state, and local contractor, Hornblower complies with government regulations, including affirmative action responsibilities for qualified individuals, where and as they apply. The company also participates in the E-Verify program in certain locations.

Learn more about this Employer on their Career Site

Food and Beverage - Executive Sous Chef

Position Summary:

Duties and Responsibilities:

Other Duties and Responsibilities

Requirements & Qualifications: