Food and Beverage - Cook Lead

Hornblower Group is a global leader in experience and transportation, with a 100-year history spanning water- and land-based experiences, ferry services, and vessel maintenance. City Experiences, Hornblower’s premier division, offers dining and sightseeing cruises, walking tours, and food tours under brands like City Cruises, Walks, and Devour. City Ferry operates high-speed passenger and vehicle ferries, including NYC Ferry and Puerto Rico Ferry, serving over 10 million passengers annually. Subsidiaries like Hornblower Marine and Seaward Services provide vessel maintenance and logistics, while Anchor Operating System offers reservation and ticketing services. Headquartered in Orlando, Florida, Hornblower operates in over 10 countries, 50 U.S. cities, and serves more than 20 million guests annually.

About the role

Inspired by a commitment to excellence, the service team at City Cruises creates unforgettable memories for guests. As a Kitchen Manager, you will oversee back-of-the-house cruise operations to ensure high-quality service, customer satisfaction, and profitability while maintaining strict sanitation standards.

Responsibilities

• Act as the on-duty kitchen manager for cruises, ensuring adherence to the Product Management Guide and Galley Operating Manual.
• Ensure compliance with all health department sanitation codes and company standards.
• Maintain close coordination between the kitchen and front-of-house departments.
• Recommend and execute approved programs to improve service and product quality.
• Train new kitchen staff and participate in scheduling according to staffing needs.
• Adhere to company performance management guidelines for discipline and termination.
• Provide input to the Executive Chef and F&B Director on staff development and promotions.
• Develop positive working relationships with city department heads and peers.
• Foster teamwork and help develop shipmate incentive programs.
• Resolve guest service issues diplomatically in conjunction with the Restaurant Manager.
• Implement and maintain safety programs with the Marine Operations Department.
• Maintain high sanitation standards in accordance with OSHA requirements.
• Monitor and control kitchen costs to align with budgetary goals.
• Participate in inventory management to ensure adequate stock levels.
• Process invoices promptly to maximize corporate rebate programs.
• Maintain purchasing systems for food, suppliers, and equipment to ensure quality, cost-efficiency, and reliability.
• Schedule kitchen staff to optimize payroll efficiency.
• Ensure compliance with all state and local health requirements onboard.
• Attend all scheduled meetings and complete additional assigned duties.

Requirements

• Minimum of 1 year of kitchen experience in a full-service/banquet, high-volume environment, including 1 year of kitchen staff management.
• High school diploma and either:
  • 2 years of formal culinary training, or
  • 2 additional years of kitchen experience in a full-service/banquet, high-volume environment.
• ServSafe Certification.
• Ability to manage multiple priorities and tasks effectively.
• Strong communication skills (oral and written) to interact with internal and external customers.
• Proficiency in English (reading, writing, and speaking) to comprehend and communicate job functions.
• Finger/hand dexterity for operating food machinery.
• Ability to work in confined spaces and extreme temperature ranges.
• Physical ability to stand, walk, or sit for extended periods; lift and carry up to 200 lbs on a continuous schedule.
• Hearing and visual acuity to detect emergencies, distinguish product quality, and observe preparation.
• Proficiency in Microsoft Office applications (Word & Excel).
• Availability to work weekends and major holidays.
• Qualified comprehensive background check.

Skills

• Adaptability and dynamism in a fast-paced environment.
• Commitment to City Experiences’ RESPECT Service System (mission, vision, values, and operating principles).
• Strong interpersonal skills to build effective working relationships.
• Diplomacy and tact in resolving guest service issues.