Lead Cook

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, its premier division, offers dining cruises, sightseeing 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 include Hornblower Marine (vessel maintenance), Seaward Services (shipping and logistics), and Anchor Operating System (reservation and ticketing services). With a presence in over 10 countries and 50 U.S. cities, Hornblower serves more than 20 million guests annually from offices in Orlando, San Francisco, Boston, Chicago, London, New York, Dublin, and Ontario.

About the role

The successful Server is technically competent in serving food and beverages, hospitable to guests and coworkers, and knowledgeable about the vessel and skyline. This role requires adaptability, dynamism, and a commitment to Hornblower’s RESPECT Service System.

Responsibilities

• Provide exceptional hospitality to guests and coworkers as prescribed in the RESPECT service system.
• Perform all functions listed in the Cook job description and lead by example.
• Begin work at the scheduled time and maintain uniform and personal grooming in compliance with appearance standards.
• Create and maintain a safe work environment, prioritizing the safety of all guests and crew.
• Inspect food preparation and service areas to ensure safe, sanitary food-handling practices.
• Prepare high-quality food following prescribed recipes and production specifications.
• Receive and store food and supplies using proper food-handling techniques, including stock rotation and temperature monitoring.
• Prepare and organize hot line food orders; portion, arrange, and garnish food for service.
• Describe dishes to customers and deliver food to the expediting station.
• Stock hot boxes on the deck with ample food for service according to par levels.
• Monitor and maintain buffet food and supplies throughout service.
• Assist in routine cleaning of the galley, including daily equipment cleaning, sanitizing surfaces, and mopping floors.
• Set up and break down food service stations; lead pre-cruise and post-cruise settings, assign duties to crew, and ensure completion.
• Complete duty checklists and present them to the manager for review.
• Actively participate in all required meetings and support management by reporting issues or offering solutions.
• Perform other duties as assigned by the manager or supervisor on duty.

Requirements

• High school diploma or equivalent required.
• One (1) year of experience in a high-volume restaurant preferred.
• Energetic and enthusiastic personality essential.
• Ability to effectively understand and convey written and verbal information to guests and coworkers.
• Service-oriented mindset—actively looking for ways to help others.
• Basic computer skills required.
• Ability to work extended periods without sitting.
• Required to lift furniture and other heavy items, such as dishes, up and down stairs.
• Must be available for work on all major holidays.
• Must meet minimum state age requirements.

Skills

• Technical competence in serving food and beverages.
• Knowledge of vessel operations and skyline details.
• Adaptability and dynamism in a fast-paced environment.
• Commitment to the RESPECT Service System (mission, vision, values, and operating principles).