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    Sous Chef - Washington DC, United States - Hornblower - City Experiences

    Hornblower - City Experiences
    Hornblower - City Experiences Washington DC, United States

    2 weeks ago

    Hornblower - City Experiences background
    Full time
    Description
    City Experiences is seeking a Sous Chef for its City Cruises Operation in Washington, DC

    City Experiences' passion is to provide amazing experiences on land and water.

    Our 40-year success through organic growth and acquisitions has resulted in a portfolio of over 25+ brands that welcome upwards of 30 million guests/riders annually.

    If you're an enthusiastic team player who thrives in an environment where communication, creativity, and cooperation are encouraged, this may just be the opportunity for you.


    The Sous Chef, in conjunction with the Executive Chef, participates in managing back-of-the-house (BOH) cruise execution to ensure consistently high levels of quality, sanitation, service and guest satisfaction while maintaining a high level of profitability.

    Cruise Execution

    Act as the on-duty kitchen manager for cruises and manage kitchen staff to ensure adherence to procedures detailed in the Product Management Guide and Galley Operating Manual
    Ensure that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Company's strict standards of sanitation
    Maintain close liaison between the kitchen and other departments including the front-of-the house (FOH)
    Recommend and execute approved programs that improve the level of service and product quality
    Execute other projects as assigned by management
    Kitchen Team Management

    Recruit new kitchen staff when necessary to fill vacant positions
    Participate in training of all new kitchen staff
    Participate in scheduling kitchen staff according to staffing matrix
    Adhere to Company's performance management guidelines for all discipline and termination situations
    Provide input to the Executive Chef and F&B Director with regard to the development/career growth plans for each kitchen staff members
    Recommend to the Kitchen Manager & F&B Director the promotion of kitchen staff members
    Participate in the development of strong teamwork within the staff
    Help develop and execute shipmate incentive programs
    Guest Service

    Ensure effective execution of each cruise (back-of-the house only) according to the specifications of the Product Management Guide so that guests receive a quality, seamless experience on each cruise
    Resolve guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong guest service skills and exercising diplomacy in keeping with company objective of guest retention
    Participate in implementing and maintaining effective safety programs in conjunction with the Operations Department
    Maintain high standards of sanitation in accordance with Company standards and in accordance with health department codes & requirements
    Participate in monitoring and controlling all costs associated with the operation of the kitchen in accordance with budget
    Participate in the inventory process to ensure adequate stock
    Participate in purchasing all food products and cleaning supplies according to established procedures
    Participate in administering the payroll system including scheduling, checking, transmitting and processing
    Participate in maintaining food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability
    Participate in scheduling kitchen staff work periods to achieve maximum payroll efficiency
    Ensure that all state and local health requirements are met onboard and that all shipmates are familiar with these requirements
    Operate all restaurant systems (PC, restaurant cost analysis software, etc.)
    Participates in fleet wide task forces as requested
    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
    Must have hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation
    Physical requirements- Must have finger/hand dexterity in order to operate food machinery; Able to work with Microsoft Office applications (especially Word & Excel)
    Ability to read, write, and speak English to comprehend and communicate job functions

    We prohibit discrimination and harassment against any applicants or employees based upon their race, color, religion, national origin, sex, age, sexual orientation, gender identity or expression, mental or physical disability, status as a protected veteran, or other characteristics prohibited by applicable law.

    PandoLogic.
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