Executive Chef

Hornblower Group is a global leader in experience and transportation, with a 100-year history spanning water- and land-based experiences, ferry and transportation services, and vessel maintenance. City Experiences, its premier division, offers dining and sightseeing cruises and tours through City Cruises, Walks, and Devour brands. City Ferry operates high-speed passenger and vehicle ferries in the U.S. and Puerto Rico. Subsidiaries include Hornblower Marine, Seaward Services, and Anchor Operating System, providing vessel maintenance, logistics, and reservation services. The company serves over 20 million guests annually across 10+ countries and 50+ U.S. cities, with headquarters in Orlando, Florida, and offices in San Francisco, Boston, Chicago, London, New York, Dublin, and Ontario.

About the role

The Executive Chef works hands-on to manage back-of-house cruise operations, ensuring high levels of quality, service, sanitation, and guest satisfaction while maintaining profitability. The ideal candidate is technically skilled in food preparation, contributes to galley operations, and prioritizes hospitality, safety, and responsibility.

Responsibilities

• Lead all back-of-house kitchen operations to ensure consistent, high-quality cruise execution in accordance with the Product Management Guide, company standards, and health/safety regulations.
• Direct, recruit, train, schedule, coach, and manage kitchen staff, including performance management, discipline, retention, career development, compensation recommendations, promotions, and succession planning.
• Ride cruises and serve as kitchen shift manager as needed to observe operations, coach Sous Chefs and Kitchen Supervisors, and ensure adherence to procedures, sanitation standards, and food quality expectations.
• Partner with Food & Beverage leadership and front-of-house teams to align operational execution, staffing, and guest experience; recommend and implement approved programs to improve service, efficiency, and product quality.
• Develop and manage kitchen budgets; monitor and control labor, food, inventory, and purchasing costs; identify cost-saving opportunities aligned with company objectives and rebate programs.
• Oversee purchasing, inventory management, payroll administration, invoicing, supplier relationships, and food quality reporting to ensure adequate stock, timely delivery, payroll efficiency, and operational accuracy.
• Implement and maintain safety programs in collaboration with Operations; ensure compliance with all federal, state, and local health department requirements and company sanitation standards.
• Manage multiple priorities in a fast-paced environment, maintain effective working relationships, and communicate clearly in oral and written form.
• Perform physical duties including lifting up to 200 lbs. as required, proper food handling and preparation procedures, and complete additional projects or duties as assigned.

Requirements

• High School Diploma.
• Valid Transportation Worker Identification Credential (TWIC Card) and/or ability to obtain and maintain it.
• Valid First Aid/CPR Certification and/or ability to obtain and maintain it.
• Minimum of five (5) years of total kitchen experience in a full-service/banquet, high-volume environment.
• Two (2) years’ kitchen management experience plus either two (2) years’ formal culinary training or two (2) years’ additional kitchen experience in a full-service/banquet, high-volume environment.
• Knowledge of health department sanitation codes and requirements.
• ServSafe Certification.
• Proficient computer skills, including Microsoft Office applications (especially Word & Excel).
• Availability to work weekends and all major holidays.