{"id":2339046,"url":"https://alion.io/job/hornblower-sous-chef","title":"Sous Chef","company":{"id":1496032,"name":"Hornblower","domain":"hornblower.ca","url":"https://alion.io/company/hornblower-ca","size_band":"1001-5000","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Dayforce","truth_index":{"grade":"B","score":75,"open_postings":14,"ghost_share":0,"stale_share":1,"repost_share":0,"time_to_fill_p50_days":42,"computed_at":"2026-10-12T06:55:09Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":null,"employment_type":null,"work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["United Kingdom"],"countries":["GB"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":33000,"max_usd":45000,"period":"year","method":"role_country_seniority_unknown","sample_n":82},"experience_years_min":null,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[{"name":"Chef","optional":false}],"status":"live","first_seen_at":"2026-07-21T02:00:00Z","employer_posted_date":"2026-10-12","last_verified_at":"2026-10-12T21:05:11Z","board_verified":true,"closed_at":null,"days_open":83,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":83},"description":"POSITION SUMMARY\nCity 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. \n\nThe 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.\nThis 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.\nESSENTIAL DUTIES & RESPONSIBILITIES\nSupport the Head Chef in the daily management and operation of the kitchen.\nSupervise and motivate the kitchen team to ensure food is prepared and presented to the highest standards.\nLead the kitchen in the absence of the Head Chef, ensuring smooth and efficient operations.\nAssist with menu preparation, seasonal menu changes, recipe development, and food presentations.\nEnsure all food is produced consistently in line with company specifications and quality standards.\nSupport stock management, including ordering, stock rotation, wastage control, and weekly stock takes.\nAssist with food costing and portion control to help achieve budget and GP targets.\nEnsure compliance with all Food Safety, HACCP, allergen management, and Health & Safety procedures.\nTrain, coach, and support junior chefs and kitchen assistants to develop their skills and confidence.\nEnsure all kitchen equipment is maintained, cleaned, and used safely.\nMaintain accurate kitchen records, including temperature logs, cleaning schedules, and food safety documentation.\nWork closely with the Events and Operations teams to ensure successful delivery of public dining cruises and private events.\nPromote a positive team culture and demonstrate the company's RESPECT Service values.\nSupport recruitment, onboarding, and development of kitchen team members where required.\nContinuously identify opportunities to improve food quality, efficiency, and guest satisfaction.\nREQUIREMENTS & QUALIFICATIONS\nPrevious experience as a Sous Chef or an experienced Chef de Partie looking to progress into a leadership role.\nExperience within high-volume catering, hospitality, banqueting, or event operations.\nProfessional cookery qualification is desirable but not essential.\nStrong knowledge of food preparation, presentation, and kitchen operations.\nGood understanding of food hygiene, HACCP, allergen legislation, and Health & Safety requirements.\nExperience managing or supervising kitchen teams.\nGood organisational and time management skills with the ability to prioritise during busy service periods.\nFinancial awareness, including stock control, food costs, and waste reduction.\nExperience using stock management or procurement systems (such as Procure Wizard or equivalent) is advantageous.\nPassion for producing high-quality food with excellent attention to detail.\nExcellent communication and interpersonal skills.\nFlexible approach to working hours, including evenings, weekends, and seasonal events as 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