Culinary Director

About the role

Hornblower Group is a global leader in experience and transportation, spanning a 100-year history with offerings including water- and land-based experiences, ferry and transportation services, and vessel maintenance and logistics. City Ferry, part of the Ferry and Transportation Division, operates high-speed passenger and vehicle ferries across multiple U.S. regions, including NYC Ferry and Puerto Rico Ferry, carrying more than 10 million passengers annually. Headquartered in Orlando, Florida, Hornblower Group has corporate offices in San Francisco, Boston, Chicago, London, New York, Dublin, and across Ontario, Canada.

The Culinary Director works hands-on to manage back-of-house cruise execution, ensuring consistently high levels of quality, service, sanitation, and guest satisfaction while maintaining profitability. The role requires technical competence in food preparation and production, leadership in galley operations, and a strong commitment to hospitality and safety.

Responsibilities

• Cruise Execution
  • Manage back-of-house staff, including recruitment, training, coaching, discipline, and retention.
  • Ensure effective execution of each cruise according to the Product Management Guide for consistent guest experience.
  • Direct kitchen staff efforts and ride cruises to observe and coach sous chefs and Kitchen Supervisors on preparation and management skills.
  • Identify and deliver skills training needs for all kitchen staff.
  • Work with kitchen management monthly to evaluate performance and provide coaching.
  • Rotate as kitchen shift manager on cruises as needed and ensure adherence to procedures in the Product Management Guide.
  • Ensure all staff follow health department sanitation codes and maintain company standards.
  • Establish department priorities and execute against long-term vision.
  • Work with Food & Beverage Director(s) to develop kitchen budgets according to company guidelines.
  • Maintain close liaison between kitchen and other departments, including front-of-house.
  • Recommend and execute approved programs to improve service and product quality.
• Kitchen Team Management
  • Recruit new kitchen staff to fill vacant positions.
  • Train all new kitchen staff.
  • Schedule kitchen staff according to the staffing matrix.
  • Adhere to company performance management guidelines for discipline and termination.
  • Recommend compensation packages within company guidelines.
  • Provide and direct development and career growth plans for each kitchen staff member.
  • Conduct performance reviews for all full-time kitchen staff.
  • Recommend promotions of kitchen staff members.
  • Develop positive working relationships with other department heads and peers.
  • Foster strong teamwork within the kitchen staff.
  • Help develop and execute shipmate incentive programs.
• Guest Service
  • Resolve guest service issues in conjunction with the on-duty Restaurant Manager, using strong guest service skills and diplomacy to retain guests.
  • Implement and maintain effective safety programs with the Operations Department.
  • Maintain high standards of sanitation in accordance with company and health department codes.
• Administration
  • Monitor and control kitchen costs, including labor and food costs, in accordance with budget.
  • Ensure adequate stock by conducting accurate inventories.
  • Purchase food products and cleaning supplies according to established procedures to ensure timely delivery.
  • Recommend cost savings consistent with company objectives.
  • Process invoices in a timely manner to maximize corporate rebate programs.
  • Administer payroll systems, including scheduling, checking, transmitting, and processing.
  • Maintain food, supplier, and equipment purchasing systems to ensure quality, cost efficiency, and reliability.
  • Schedule kitchen staff to achieve maximum payroll efficiency.
  • Ensure compliance with all state and local health requirements onboard and familiarity among staff.
  • Purchase all Headquarters-specified items.
  • Responsible for overall food quality reporting for the city.

Requirements & Qualifications

• Available to work weekends and all major holidays.
• High school diploma or equivalent required.
• Minimum of five (5) years of total kitchen experience in full-service/banquet, high-volume environments.
• Two (2) years of kitchen management experience plus either:
  • Minimum two (2) years of formal culinary training, or
  • Two (2) years of additional kitchen experience in a full-service/banquet, high-volume environment.
• Knowledge of health department sanitation codes and requirements.
• ServSafe Certification required.
• Proper food handling and preparation procedures.
• Ability to read, write, and speak English to comprehend and communicate job functions.
• Ability to communicate effectively in oral and written form.
• Ability to manage multiple priorities, work in a fast-paced environment, and consistently meet deadlines.
• Ability to establish and maintain effective working relationships.
• Finger/hand dexterity to operate food machinery.
• Ability to grasp, lift, and/or carry, or otherwise move goods weighing up to 200 lbs. on a continuous schedule.
• Ability to work in confined spaces and perform duties within extreme temperature ranges.
• Ability to stand, walk, and/or sit continuously to perform essential functions for extended periods.
• Hearing and visual ability to observe and detect emergency situations, distinguish product taste/texture/presentation, and observe preparation.
• Proficient computer skills, including Microsoft Office applications (especially Word and Excel).