Sous Chef | City Cruises (Spirit of Norfolk)

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 Sous Chef is a vital member of the culinary team, responsible for assisting the Executive Chef in planning, preparing, and executing high-quality meals and dining experiences for guests and crew. This role demands strong culinary skills, creativity, attention to detail, and the ability to thrive in a dynamic and challenging environment.

Duties and Responsibilities:
◦ Assist the Executive Chef in designing and executing menus that cater to the preferences, dietary requirements, and cultural considerations of guests and crew.
◦ Prepare and cook a variety of dishes, ensuring they meet the highest culinary standards in terms of taste, presentation, and quality.
◦ Supervise and coordinate the work of kitchen staff to ensure smooth operations and efficient food production.
◦ Oversee the cleanliness, organization, and maintenance of the galley (kitchen) to meet health and safety standards.
◦ Recruit culinary staff when necessary to fill vacant positions.
◦ Adhere to strict food safety and sanitation protocols to prevent contamination and ensure the safety of guests and crew.
◦ Monitor and enforce proper handling, storage, and disposal of food items to prevent waste and spoilage.
◦ Train and mentor junior kitchen crew staff to improve their culinary skills and understanding of kitchen operations.
◦ Maintain a positive and collaborative working environment to encourage teamwork and professional growth.
◦ Assist in inventory management, including monitoring stock levels of ingredients and supplies, and placing orders as needed.
◦ Minimize food waste through effective portion control and creative use of leftovers.
◦ Interact with guests in a courteous and professional manner, addressing any dietary preferences or special requests.
◦ Present and describe dishes to guests, showcasing culinary expertise and knowledge.
◦ Adapt to changing menus, guest preferences, and dietary requirements with flexibility and a positive attitude.
◦ Collaborate closely with the Executive Chef, other kitchen staff, and crew members to ensure a seamless dining experience.

Other Duties and Responsibilities
• Additional job duties as assigned.
Requirements & Qualifications:
◦ High school or culinary degree or relevant culinary training preferred.
◦ Proven experience as a Sous Chef or similar role, preferably in a high-end restaurant or hospitality setting.
◦ Minimum of three (3) years of total kitchen experience in full-service/banquet, high volume environment
◦ At least one (1) year of kitchen staff management experience
◦ Minimum two (2) years formal culinary training OR two (2) years additional kitchen experience in a full-service/banquet, high volume environment
◦ SERV Safe Certified
◦ 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.
Physical Requirements
• 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, frequently throughout a shift.
• Ability to navigate stairs, ladders, narrow passageways, and confined spaces commonly found onboard vessels.
• 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 as required in food service and hospitality operations.
• Ability to respond quickly and effectively during normal operations, guest service situations, and emergency procedures.
• Ability to safely work in a fast-paced environment with exposure to moving equipment, wet surfaces, temperature variations, and moderate noise levels.
• Ability to visually inspect service areas, food presentation, cleanliness standards, and safety conditions.
• Ability to communicate effectively with guests, crew members, and management in person and via radio or other communication devices.
• Successfully complete vessel-specific safety and emergency training.
• Ability to work flexible schedules, including evenings, weekends, holidays, and extended shifts as operational needs require.
Work Environment
• Work is performed primarily onboard a Coast Guard-inspected passenger vessel, with duties split between dining, service, storage, galley-adjacent, and administrative areas.
• Position requires regular movement throughout multiple decks and may involve occasional exposure to outdoor marine environments, including heat, humidity, rain, wind, and sunlight.
• Must be able to safely perform duties while the vessel is docked or underway.
#CityCruisesUS


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.