Sous Chef

About This Role

This Sous Chef role assists the Executive Chef in planning, preparing, and executing high-quality meals and dining experiences for guests and crew aboard City Cruises DC. It requires strong culinary skills, creativity, and attention to detail in a dynamic environment.

Responsibilities

• Assist the Executive Chef in designing and executing menus catering to 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

Requirements

• 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

Qualifications

• High school or culinary degree or relevant culinary training preferred.
• Minimum of three (3) years of total kitchen experience in full-service/banquet, high volume environment, with at least one (1) year of kitchen staff management experience and two (2) years formal culinary training OR two (2) years additional kitchen experience.

Skills

* Required skills

Certifications