Executive Chef

Hornblower Group is a global leader in experiences and transportation. Spanning a 100-year history, Hornblower Groups portfolio of international offerings includes water-based experiences, dining and sightseeing cruises, land-based experiences, walking and food tours, and ferry and transportation services.

City Experiences Hornblower Groups premier experience division offers land- and water-based experiences, as well as ferry and transportation services. Hornblower Groups subsidiaries include Hornblower Marine, which provides vessel outhaul and maintenance services at Bridgeport Boatworks in Bridgeport, Connecticut, and Seaward Services Inc., a marine services company specializing in the operation, maintenance, and repair of government and privately owned vessels. Additionally, Anchor Operating System LLC, a Hornblower Group subsidiary and independent entity, provides reservation ticketing and website integration services for clients in the transportation, tourism, and entertainment industries.

Today, Hornblower Groups global portfolio covers over 10 countries, over 50 U.S. cities, and serves more than 20 million guests annually. Headquartered in Orlando, Florida, Hornblower Groups additional corporate offices reside in San Francisco, California, Boston, Massachusetts, Chicago, Illinois, London, United Kingdom, New York, New York, Dublin, Ireland, and across Ontario, Canada. For more information, visit hornblowercorp.com.

Position Summary

The Executive Chef works hands-on to successfully manage back of the house cruise execution to ensure consistently high levels of quality service, sanitation, and guest satisfaction while maintaining a high level of profitability. The best applicant is technically competent in food preparation and production, contributes to all galley operations, is hospitable to coworkers and guests, and acts safely and responsibly.

Duties and 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 all health and 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 closely 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, communicate clearly in oral and written form, and perform physical duties, including lifting up to 200 lbs., as required.
• Perform proper food handling and preparation procedures and complete additional projects or duties as assigned.

Requirements & Qualifications

• High School Diploma
• Valid Transportation Worker Identification Credential (TWIC) Card and/or ability to obtain and maintain
• Valid First Aid, CPR Certification, and/or ability to obtain and maintain
• Minimum of five (5) years of total kitchen experience in full-service, banquet, high-volume environment required
• 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 sanitations codes and requirements
• Must have ServSafe Certification
• Proficient computer skills, including Microsoft Office applications, especially Word and Excel
• Will be required to be available for work weekends and on all major holidays

Hornblower2

The RESPECT Service System embodies our 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.

EEO Statement

Hornblower is proud to be an Equal Employment Opportunity employer. We offer equal employment opportunities to all qualified individuals and 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 status, 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. Additionally, as a federal, state, and local contractor, Hornblower complies with government regulations, including affirmative action responsibilities for qualified individuals where and as they apply. The company also participates in the E-Verify program in certain locations.