Cook

City Cruises Gananoque ON, 208 Main Steet, Gananoque, Ontario, Canada

Job Description

Posted Thursday, January 29, 2026 at 8:00 AM

Hornblower Group is a global leader in experiences and transportation. Spanning a 100-year history, Hornblower Group’s 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 Group’s premier experience division, offers land- and water-based experiences as well as ferry and transportation services.

Hornblower Group’s 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 Group’s global portfolio covers over 10 countries, over 50 U.S. cities and serves more than 20 million guests annually. Headquartered in Orlando, Florida, Hornblower Group’s 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  
Position Summary:

The Cook creates an amazing experience for our guests and crew by harboring a passion for food and showing up daily with a positive attitude. The successful Cook is technically competent in food preparation and production, demonstrates a willingness to contribute to general kitchen operations including receiving & storing provisions, acts safely and responsibly, follows food handling best practice protocols, is opening to receiving feedback and is hospitable and cordial to coworkers and guests.

The Cook will provide an amazing experience to guests by providing quick service and high-quality food products in line with the menu and daily feature offerings.

* Please note this is a seasonal/contract position*

• Competitive Wage
• Retention Bonus - up to $500.00!
• Complimentary Cruise Tickets & Uniforms
• Crew Recognition Awards
• Crew Referral Program - up to $200.00 per referral
• Crew Events
• Paid Training

Duties and Responsibilities:

• Provide amazing hospitality to coworkers and guests as prescribed in our RESPECT Service System.
• Reports to work on time and for all scheduled shifts, clocking in and out appropriately, in conjunction with managing personal break time appropriately.
• Understands and follows all policies and procedures relating to the crew’s role within the company.
• Maintains uniform in conjunction with a neat, clean, and well-groomed appearance in compliance with appearance standards.
• Inspect food preparation and service areas to ensure observance of safe and sanitary food-handling practices.
• Prepare high-quality food following prescribed recipes and production specifications.
• Receive and organize hot line food orders, manage station prep, and prepare portions & garnish for service.
• Receive and store food using proper food-handling techniques including stock rotation and monitoring temperatures of perishable products.
• Assist in routine cleaning of kitchen including daily cleaning of equipment and implements, sanitizing food preparation surfaces, and mopping floors.
• Communicate through supervisors, deficiencies or discrepancies including but not limited to equipment, repairs, shortages, spoilage, wasted product, and departmental variations.
• Maintain awareness of product specifications to ensure all recipes set out by Food & Beverage Manager are followed.
• To refine and expand their culinary knowledge and skills by applying themselves to gain experience from all stations. Inquiring about unknown products or production methods.
• Active participation in management of perishable food items, limiting food waste.
• Pro-actively upgrading professional skills by questioning,…