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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $45,900.00 - $73,600.00
Work Schedule
Standard Hours
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Career development programs
Employee assistance program
Job Description
Hornblower Group is a distinguished global leader in the experiences and transportation industry, with a rich history spanning over 100 years. The company boasts an extensive portfolio of international offerings that include water-based experiences such as dining and sightseeing cruises, as well as land-based experiences like walking and food tours. In addition to these, Hornblower Group provides ferry and transportation services, catering to a diverse clientele across multiple regions. City Experiences, the premier experience division of Hornblower Group, specializes in delivering exceptional land- and water-based activities as well as ferry and transportation solutions. This multifaceted company operates across more than... Show More
Job Requirements
- ability to read, write, and speak English to comprehend and communicate job functions
- finger/hand dexterity in order to operate food machinery
- ability to work in confined spaces
- ability to perform duties within extreme temperature ranges
- ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time
- hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation
- finger/grasp, lift and/or carry, or otherwise move goods weighing a maximum of 200 lbs. on a continuous schedule
- proficiency with Microsoft Office applications (especially Word & Excel)
- qualified comprehensive background check
- availability to work weekends and on all major holidays
Job Qualifications
- minimum of 1 year of total kitchen experience in full-service/banquet, high volume environment
- must include 1 year of kitchen staff management experience
- high school graduate and minimum 2 years formal culinary training or 2 years additional kitchen experience in a full-service/banquet, high volume environment
- servsafe certified
- ability to manage multiple priorities/tasks
- ability to establish and maintain effective working relationships as required by job responsibility
- ability to communicate effectively in oral and written form
- ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy
Job Duties
- act as the on-duty kitchen manager for cruises and manage the kitchen staff to ensure adherence to procedures detailed in the Product Management Guide and Galley Operating Manual
- ensure that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the company's strict standards of sanitation
- maintain close liaison between the kitchen and other departments including the front-of-the house
- recommend and execute approved programs that improve the level of service and product quality
- execute other projects as assigned by management
- participate in training of all new kitchen staff
- participate in scheduling kitchen staff according to staffing matrix
- adhere to company's performance management guidelines for all discipline and termination situations
- provide input to the executive chef and F&B director with regard to the development/career growth plans for each kitchen staff members
- recommend to the executive chef & F&B director the promotion of kitchen staff members
- develop positive working relationships with city department heads and peers
- participate in the development strong teamwork within the staff
- help develop and execute shipmate incentive programs
- resolve guest service issues in conjunction with the on-duty restaurant manager exercising diplomacy in keeping with company objective of customer retention
- participate in implementing and maintaining effective safety programs in conjunction with the marine operations department
- maintain high standards of sanitation in accordance with OSHA standards
- participate in monitoring and controlling all costs associated with the operation of the kitchen in accordance with budget
- participate in the inventory process to ensure adequate stock
- participate in processing all invoices in a timely manner to maximize corporate rebate program
- participate in maintaining food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability
- participate in scheduling kitchen staff work periods to achieve maximum payroll efficiency
- ensure that all state and local health requirements are met onboard and that all shipmates are familiar with these requirements
- attend all scheduled meetings
- perform additional job duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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