Food and Beverage - Kitchen Supervisor

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

The successful Galley (Kitchen) Supervisor, in conjunction with other Back of House management, participates in managing back-of-the-house cruise execution to ensure consistently high levels of quality, service and guest sanitation, satisfaction while maintaining a high level of profitability.

Cruise Execution:

• Act as the on-duty galley kitchen manager for cruises and manage the kitchen crew to ensure adherence to company standards and procedures.
• Maintain continuous communication with the back of the house and restaurant management regarding staff and operations.
• Ensure that all staff consistently follow 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

• Participate in recruiting and training of all new kitchen crew.
• Provide input to the Kitchen Management
  - Sous Chef, Chef and Executive Chef about the development/career growth plans for each member.
• Recommend to the Kitchen Management
  - Sous Chef, Chef and Executive Chef the promotion of each member
• Develop positive working relationships and strong teamwork.
• Resolve guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong guest service skills and exercising diplomacy in keeping with company objective of guest retention.

• Participate in operation task forces as requested.
• Additional job duties assigned.

• Additional job duties as assigned.

• High school diploma or equivalent required
• Proven experience as a Kitchen Manager or similar role in a high-volume culinary establishment.
• Minimum of two (2) years of total kitchen experience
• One (1) year of kitchen staff management experience preferred.
• Minimum two (2) years formal culinary training OR equivalent kitchen work experience in a full-service/banquet, high volume environment
• SERV Safe Certified
• Strong leadership, communication, and organizational skills.
• Knowledge of health department sanitations codes & requirements
• Ability to thrive in a fast-paced, high-pressure environment.
• Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.
• Required to lift and move heavy items such as cases of provisions and large containers of prepared foods.
• Will be required to be available for work on all major holidays
• Must meet minimum state age requirements

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