Executive Chef

Posted Wednesday, January 21, 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 asferry 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

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.

• 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

• 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’ kitchen management experience plus either minimum two (2) years’ formal culinary training or two (2) years’…