Sous Chef

POSITION SUMMARY

City Cruises UK is part of the City Experiences division of the Hornblower Group, a global leader in world-class experiences and transportation services.  We operate public dining and sightseeing cruises as well as private charters for corporate events, birthday parties, weddings, or other special occasions across London. 

The Sous Chef plays a key role in supporting the Head Chef in the day-to-day operation of the kitchen, ensuring consistently high standards of food quality, presentation, food safety, and service delivery. Working from our land-based production kitchen, you will help prepare and deliver food for our public dining cruises and private events while leading the kitchen team during service and in the Head Chef's absence.

This is a hands-on leadership role for a passionate chef who enjoys mentoring others, maintaining exceptional standards, and contributing to menu development and continuous improvement.

ESSENTIAL DUTIES & RESPONSIBILITIES

Support the Head Chef in the daily management and operation of the kitchen.

Supervise and motivate the kitchen team to ensure food is prepared and presented to the highest standards.

Lead the kitchen in the absence of the Head Chef, ensuring smooth and efficient operations.

Assist with menu preparation, seasonal menu changes, recipe development, and food presentations.

Ensure all food is produced consistently in line with company specifications and quality standards.

Support stock management, including ordering, stock rotation, wastage control, and weekly stock takes.

Assist with food costing and portion control to help achieve budget and GP targets.

Ensure compliance with all Food Safety, HACCP, allergen management, and Health & Safety procedures.

Train, coach, and support junior chefs and kitchen assistants to develop their skills and confidence.

Ensure all kitchen equipment is maintained, cleaned, and used safely.

Maintain accurate kitchen records, including temperature logs, cleaning schedules, and food safety documentation.

Work closely with the Events and Operations teams to ensure successful delivery of public dining cruises and private events.

Promote a positive team culture and demonstrate the company's RESPECT Service values.

Support recruitment, onboarding, and development of kitchen team members where required.

Continuously identify opportunities to improve food quality, efficiency, and guest satisfaction.

REQUIREMENTS & QUALIFICATIONS

Previous experience as a Sous Chef or an experienced Chef de Partie looking to progress into a leadership role.

Experience within high-volume catering, hospitality, banqueting, or event operations.

Professional cookery qualification is desirable but not essential.

Strong knowledge of food preparation, presentation, and kitchen operations.

Good understanding of food hygiene, HACCP, allergen legislation, and Health & Safety requirements.

Experience managing or supervising kitchen teams.

Good organisational and time management skills with the ability to prioritise during busy service periods.

Financial awareness, including stock control, food costs, and waste reduction.

Experience using stock management or procurement systems (such as Procure Wizard or equivalent) is advantageous.

Passion for producing high-quality food with excellent attention to detail.

Excellent communication and interpersonal skills.

Flexible approach to working hours, including evenings, weekends, and seasonal events as required.