Food and Beverage - Executive Sous Chef

Hornblower Group Inc.•Washington, DC

About The Position

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.

Requirements

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.

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.
Additional job duties as assigned.