Chef de Cuisine (Sommelier and Chef Jobs: Hotels)

  Hornblower Cruises & Events

  San Francisco, California

Do you share Hornblower's passion for providing amazing experiences? 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.

We are seeking a seasoned individual to join the management team and head-up the culinary operations in multiple ports at our San Francisco location.  The Chef de Cuisine is responsible for maximizing crew productivity, spearheading kitchen service and food operations, and tracking cost and menu changes as demand dictates. You will be responsible for coordinating and executing scheduled menu changes throughout the year in collaboration with the Executive Chef.

This is a “hands on” position and you will be expected to work with your crew as business demands and may oversee special catering events. The Chef de Cuisine will run the product and ensure quality is met by cooking the food and motivating the crew to deliver an excellent product.

This is a full-time salaried role with benefits.

As we say at Hornblower, why work when you can cruise?

Position-specific responsibilities:

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities
• Directly supervise kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases
• Spend appropriate time at Pier 3 location to ensure consistency in all department procedures and practices
• Assist in the development of and adherence to food budgets
• Estimate food consumption and requisition or purchase food
• Select and develop recipes, plan and price menus, and track inventory and ordering
• Standardize production recipes to ensure consistent quality
• Ensure proper equipment operation/maintenance
• Ensure proper safety and sanitation in kitchen
• May cook selected items or for select occasions, may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques
• Must manage in a diverse environment with focus on client and customer services

Desired background:

• Must have a passion for food and enjoy staying current with San Francisco food trends
• Bachelor's degree or related culinary degree preferred with eight or more years of industry and culinary management experience
• Previous experience with controlling food and labor costs, demonstration cooking, menu development, and pricing and development of culinary team preferred
• Premise and liability accountability and contract-managed service experience is desirable
• Excellent organizational and interpersonal skills
• Ability to manage, inspire and create a cohesive unit from a diverse workforce that includes all levels
• Working knowledge of internet based tools such as Google and social media
• Knowledge of Microsoft Office, including Word, and Excel
• Ability to communicate clearly in English to all levels of personnel

How To Apply