Cruise Ship Executive Chef: Lead Culinary Innovation

Hornblower Group; Toronto; On-site; CAD 110,000 - 160,000; Full time

Job summary

City Cruises Canada is seeking an Executive Chef to lead back-of-house cruise operations in Toronto, driving menu development, purchasing, inventory, and cost control while ensuring top-quality food presentations and safety standards. The role requires culinary school training or equivalent, extensive kitchen leadership experience, and relevant certifications.

You will manage budgets, recruit and train staff, and collaborate with the Director of Food & Beverage to maintain profitability and

Qualifications

• Culinary School degree or equivalent work experience; 5+ years in high-volume or banquet food preparation.
• At least 2 years kitchen management or supervisory experience.
• Interprovincial Red Seal Certification and food safety certifications required.
• Alcohol awareness certification and/or food service permit as required by local or provincial government.

Responsibilities

• Oversee back-of-house staff, including recruitment, training, coaching, and retention.
• Ensure effective execution of cruise operations in back-of-house, maintaining high sanitation standards.
• Develop and monitor kitchen budgets with the Director of Food & Beverage.
• Track production data and manage inventory and cost controls.
• Suggest menu items while prioritizing cost effectiveness and profitability.

Skills

Leadership

Interpersonal skills

Budgeting

Menu development

Staff training

Food safety

Operations management

Quality control

Education

Culinary School degree

2+ years kitchen management

Interprovincial Red Seal Certification

Food Handler’s / HACCP Certification

Job description

City Cruises Canada is seeking an Executive Chef to lead back-of-house cruise operations in Toronto, driving menu development, purchasing, inventory, and cost control while ensuring top-quality food presentations and safety standards. The role requires culinary school training or equivalent, extensive kitchen leadership experience, and relevant certifications.

You will manage budgets, recruit and train staff, and collaborate with the Director of Food & Beverage to maintain profitability and