Culinary Director

Hornblower Group Inc.•San Francisco, CA

3d•$105,000 - $110,000

About The Position

The Culinary Director works hands-on to manage back-of-house cruise execution and ensure consistently high levels of food quality, service, sanitation, guest satisfaction, and profitability. The role oversees kitchen staff and galley operations, supports effective preparation and management aboard cruises, and works with Food & Beverage Directors and other departments to meet company standards and budgets. The position leads kitchen recruitment, training, scheduling, coaching, performance management, and career development. It also oversees kitchen purchasing, inventory, payroll administration, food quality reporting, and controls for labor and food costs. The Culinary Director helps resolve guest service issues, implements safety and sanitation programs, and ensures compliance with health department requirements. The role requires availability on weekends and major holidays. The position involves working in confined spaces and extreme temperature ranges, standing, walking, or sitting for extended periods, operating food machinery, and moving goods weighing up to 200 pounds continuously. Salary is $105,000–$110,000 annually, based on experience.

Requirements

High school diploma or equivalent.
At least five years of total kitchen experience in a full-service/banquet, high-volume environment.
At least two years of kitchen management experience, plus either at least two years of formal culinary training or two additional years of kitchen experience in a full-service/banquet, high-volume environment.
Knowledge of health department sanitation codes and requirements.
ServSafe Certification.
Knowledge of proper food handling and preparation procedures.
Ability to read, write, and speak English to understand and communicate job functions.
Effective oral and written communication skills.
Ability to manage multiple priorities and tasks in a fast-paced environment and consistently meet deadlines.
Ability to establish and maintain effective working relationships.
Finger and hand dexterity to operate food machinery.
Ability to grasp, lift, carry, or otherwise move goods weighing up to 200 pounds on a continuous schedule.
Ability to work in confined spaces and perform duties within extreme temperature ranges.
Ability to stand, walk, and/or sit continuously while performing essential functions for extended periods.
Hearing and visual ability to detect signs of emergency, distinguish products, assess taste, texture, and presentation, and observe preparation.
Proficiency with computers, including Microsoft Office applications, especially Word and Excel.
Availability to work weekends and all major holidays.

Responsibilities

Manage back-of-house staff, including recruitment, training, coaching, discipline, and retention.
Ensure each cruise’s back-of-house execution follows the Product Management Guide and supports a quality, seamless guest experience.
Direct kitchen staff and ride cruises to observe and coach sous chefs and Kitchen Supervisors.
Identify and deliver kitchen staff skills training, and conduct monthly performance and skills discussions with kitchen management team members.
Rotate as kitchen shift manager on cruises as needed and ensure compliance with Product Management Guide procedures.
Maintain sanitation standards and ensure staff follow health department codes and requirements.
Establish department priorities and execute them in line with the long-term vision.
Work with Food & Beverage Directors to develop kitchen budgets.
Coordinate closely with the kitchen, front of house, and other departments.
Recommend and carry out approved programs to improve service and product quality; complete other projects as assigned.
Recruit, train, and schedule kitchen staff according to the staffing matrix.
Apply company performance management guidelines; recommend compensation, promotions, and career development plans; and provide performance reviews for full-time kitchen staff.
Build positive working relationships and teamwork, and help develop and execute shipmate incentive programs.
Resolve guest service issues with the on-duty Restaurant Manager, using diplomacy and strong guest service skills.
Implement and maintain safety programs with the Operations Department.
Monitor and control kitchen operating costs, including labor and food costs, in accordance with the budget.
Conduct accurate inventories and maintain adequate stock.
Purchase food products, cleaning supplies, and Headquarters-specified items; ensure timely delivery.
Recommend cost savings consistent with company objectives.
Process invoices in a timely manner to maximize the corporate rebate program.
Administer the payroll system, including scheduling, checking, transmitting, and processing.
Maintain food, supplier, and equipment purchasing systems to support quality, low cost, and reliability.
Schedule kitchen staff work periods to maximize payroll efficiency.
Ensure onboard compliance with state and local health requirements and staff familiarity with those requirements.
Provide overall food quality reporting for the city.