City Experiences is seeking a Sous Chef for our City Cruises Operation in Philadelphia.

About Us:

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.

About the Opportunity:

The successful 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.

*please note this is not a contract/live aboard position*

About You:

This person will be adaptable, dynamic, and embody City Experiences’ RESPECT Service System.

Essential Duties & Responsibilities:

• Manages back-of-the-house staff, including recruitment, training, coaching/discipline, and retention
• Ensures 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. Specifically:
  • Directs the efforts of the kitchen staff
  • Rides cruises to observe & coach sous chef and Kitchen Supervisors on effective preparation & management skills
  • Identifies and delivers skills training needs for all kitchen staff
  • Works with each kitchen management team member monthly to evaluate performance/skills and provides necessary coaching
• Rotates as kitchen shift manager on cruises as needed and ensures adherence to procedures detailed in the Product Management Guide
• Ensures that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Company’s strict standards of sanitation
• Establishes department priorities and executes against them based on long-term vision
• Works with Food & Beverage Director to develop all kitchen budgets according to company guidelines
• Maintains close liaison between the kitchen and other departments including the front-of-the house
• Recommends and executes approved programs that improve the level of service and product quality
• Executes other projects as assigned by management
• Recruits new kitchen staff when necessary to fill vacant positions
• Delivers training of all new kitchen staff
• Schedules kitchen staff according to staffing matrix
• Adheres to Company’s performance management guidelines for all discipline and termination situations
• Recommends appropriate compensation packages within company guidelines Provides and directs development/career growth plans for each kitchen staff members
• Provides annual performance reviews of all full-time kitchen staff
• Recommends the promotion of kitchen staff members
• Develops positive working relationships with other department heads and peers
• Develops strong teamwork within the staff
• Helps develop and execute shipmate incentive programs
• Resolves guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong customer service skills and exercising diplomacy in keeping with company objective of customer retention
• Implements and maintains effective safety programs in conjunction with the Operations Department
• Maintains high standards of sanitation in accordance with Spirit standards and in accordance with health department codes & requirements
• Be prepared to begin work at scheduled time
• Maintain uniform and personal grooming in compliance with appearance standards
• Assist with the warm and efficient greeting and seating of guests when they arrive
• Attend applicable meetings as designated or necessary
• Additional job duties as assigned.

Requirements & Qualifications:

• High school diploma or equivalent
• Minimum of 5 years of total kitchen experience in full-service/banquet, high volume environment. Must include 2 years kitchen management experience plus either minimum 2 years formal culinary training or 2 years additional kitchen experience in a full-service/banquet, high volume environment
• Knowledge of health department sanitations codes & requirements
• Must have SERV Safe Certification
• Proper food handling & preparation procedures
• Mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets
• Cost and wage control
• Food products, standard recipes, and proper preparation
• Supervise/manage kitchen staff and accomplish goals on a timely basis
• Recruit kitchen staff
• Train, develop and motivate staff
• Analyze, forecast data, and make judgments to ensure proper payroll and production control
• Conduct meetings and maintain communication lines between line staff and Food and Beverage Director
• Ability to read, write, and speak English to comprehend and communicate job functions
• Effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts
• Communicate effectively in oral and written form
• Analyze and solve problems
• Manage multiple priorities/tasks
• Establish and maintain effective working relationships as required by job responsibility
• Finger/hand dexterity in order to operate food machinery
• Grasp, lift and/or carry, or otherwise move goods weighing a maximum of 200 lbs. on a continuous schedule
• Work in confined spaces
• Perform duties within extreme temperature ranges
• Stand, walk, and/or sit continuously perform essential functions for an extended period of time
• Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture, and presentation, and observe preparation
• Qualified comprehensive background check
• Work with Microsoft Office applications (especially Word & Excel).

The RESPECT Service System embodies City Experiences’ mission, vision, values and operating principles. By creating a company culture that puts RESPECT at its core, we believe it will drive us to achieve our goal of becoming a Global Experiences and Transportation Leader.

City Experiences is proud to be an Equal Employment Opportunity and Affirmative Action employer. We prohibit discrimination and or/harassment of any type, including but not limited to discrimination and or harassment based upon race, religion, religious creed, color, national origin, ancestry, citizenship, sex, sexual orientation, gender, gender identity, gender expression, age, pregnancy or relation medical conditions, childbirth, breastfeeding, parental status, veteran and/or military statue, disability (physical or mental) medical condition, genetic information or characteristics, political affiliation, domestic violence survivor status, marital status, or other characteristics prohibited by federal, state, or local law. Additional, City Experiences participates in the E-Verify program in certain locations.

Pursuant to applicable State and local laws, including but not limited to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.

Experience

• 2 year(s): At least one (2) year of kitchen staff management experience
• 5 year(s): Minimum of three (5) years of total kitchen experience in full-service/banquet, high volume environment