Executive Chef

Hornblower • San Diego, CA

33d • Onsite

About The Position

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.

Requirements

• 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’ additional kitchen experience in a full-service/banquet, high volume environment
• Knowledge of health department sanitations codes & requirements
• Must have ServSafe Certification
• Proficient computer skills including Microsoft Office applications (especially Word & Excel)

Responsibilities

• 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

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED