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Sous Chef

2 months ago

New Orleans, Louisiana, United States Hornblower Cruises and Events Full time
About the Role

We are seeking a highly skilled and experienced Sous Chef to join our team at Hornblower Cruises and Events. As a key member of our culinary team, you will be responsible for ensuring the highest standards of quality and cleanliness in our galley.

Key Responsibilities
  • Partner with all departments to ensure seamless operations
  • In the absence of the Executive Chef, assume responsibility for the entire galley and day-to-day operations
  • Monitor production status and inspect pre-opening progress to ensure all food operations meet or exceed standards and passenger expectations
  • Supervise and administer the line cooks on a daily basis
  • Ensure compliance with all company, United States Coast Guard, and Federal Drug Administration rules and regulations
  • Attend shift meetings and inter-departmental meetings
  • Collaborate with the Hotel Director, Executive Chef, Bar Manager, and Matre d to ensure all food and beverage related specifications and presentations are met
  • Manage daily work schedules to ensure optimum efficiency
  • Maintain compliance with company grooming and uniform standards
  • Demonstrate a management style conducive to exceeding standards and maximizing crew retention
  • Assist with receiving, inventories, requisitions, and orders
  • Participate in all mandated receiving, inventories, requisitions, and orders
  • Ensure behavior and performance supports the company's Mission and promotes year-round success of the system
  • Maintain high standards of food and buffet presentation in collaboration with the Executive Chef
  • Plan, direct, control, cook, and coordinate all food and buffets
  • Train and supervise all galley personnel
  • Participate in all kitchen activities to the agreed standards and complete satisfaction of guests
  • Prepare and cook food to the highest standards utilizing progressive cookery techniques
  • Minimize spoilages and utilize food surplus
  • Inspect food equipment on a regular basis and report any irregularities to the Executive Chef
  • Ensure all staff members fulfill cleaning and maintenance responsibilities and follow up on their performance
  • Familiarity with proper sanitation procedures and follow all public health requirements
  • Perform other culinary duties as required
Requirements and Qualifications
  • High School Diploma or Equivalent Required
  • Bachelor's degree in culinary field strongly desired
  • Valid ServeSafe Food Handler certification or ability to acquire and maintain
  • Valid Transportation Worker Identification Credential (TWIC) if applicable, and/or ability to obtain and maintain
  • Copy of DD214, if Veteran status
Skills and Abilities
  • Excellent verbal and written communication skills
Experience
  • Three plus years of experience in full culinary service operations
  • Experience in supervision and training of employees
  • Cruise industry experience preferred
Physical
  • Must submit to and pass mandated USCG physical
  • Ability to meet and maintain the maximum onboard bunk bed capacity of 300 lbs.
  • Ability to conduct work in a marine environment that is subject to some/all the following: confined spaces, uneven surfaces, variations in temperature, wake, and motion
  • Ability to lift and carry up to 50 lbs.
  • Ability to climb stairs and ladders
Other
  • Must be at least 21 years of age
  • Submit to and pass alcohol and drug tests as mandated by the USCG including but not limited to pre-employment, random, reasonable suspicion, and post-accident/incident testing