Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $90,000.00
Work Schedule
Standard Hours
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
equal opportunity employment
Job Description
Hornblower Group is a renowned global leader specializing in experiences and transportation, with a rich history spanning over 100 years. The company offers an extensive portfolio of international services including water-based experiences like dining and sightseeing cruises, land-based experiences such as walking and food tours, and a variety of ferry and transportation services. Hornblower Group operates through multiple subsidiaries, including Hornblower Marine, which manages vessel outhaul and maintenance services in Connecticut, and Seaward Services, Inc., a marine service provider focused on government and privately-owned vessel operations and maintenance. Another prominent subsidiary, Anchor Operating System, LLC, supports clients in transportation, tourism,... Show More
Job Requirements
- 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
- Two (2) years' kitchen management experience
- 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
- Must have ServSafe Certification
- Proficient computer skills including Microsoft Office applications (especially Word and Excel)
- Availability to work weekends and all major holidays
Job 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
- Two (2) years' kitchen management experience
- 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
- Must have ServSafe Certification
- Proficient computer skills including Microsoft Office applications (especially Word and Excel)
- Availability to work weekends and all major holidays
Job Duties
- 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
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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