Cook II / Line Cook

Hornblower Corp; Chicago (IL); On-site; USD 42,000 - 54,000; Full time

Job summary

Hornblower Corp is seeking a Cook II for onboard dining operations in Chicago. The role focuses on food preparation, following recipes, and maintaining safety and sanitation standards across galley areas.

You will collaborate with the culinary team, manage multiple orders in a fast-paced environment, and contribute to guest service excellence while observing vessel safety and scheduling requirements.

Qualifications

• Two years kitchen experience preferred.
• High school diploma or equivalent preferred.
• Energetic and enthusiastic personality.
• Service orientation and ability to work extended shifts.
• Must be able to stand for long periods and lift items as needed.

Responsibilities

• Provide hospitality to coworkers and guests as prescribed in our RSS service system.
• Collaborate with the culinary team to ensure precise and efficient food preparation per recipes and standards.
• Work efficiently in a fast-paced kitchen, managing multiple orders while adhering to cooking times.
• Maintain attention to detail to ensure dishes meet quality and taste standards.
• Manage leftover foods with proper labeling, dating, and storage per company standards.
• Adhere to food safety and sanitation regulations and keep a clean galley workspace.
• Pursue opportunities for skill development and teamwork to improve culinary techniques.
• Maintain uniform and personal grooming per appearance standards.

Skills

Kitchen experience

Teamwork

Attention to detail

Guest service

Stamina

Education

High school diploma or equivalent

Job description

Position Summary:

A successful Cook II is competent in food preparation and the production process. Contributes to general kitchen tasks such as receiving and storing provisions. A skilled cook is hospitable to coworkers and guests and operates safely and responsibly.

Duties and Responsibilities:

• Provide exceptional hospitality to coworkers and guests as prescribed in our RESPECT service system (RSS).
• Collaborate with the culinary team, including sous chefs and other line cooks, to ensure precise and efficient food preparation according to established recipes and standards.
• Work efficiently and effectively in a fast-paced kitchen environment, managing multiple orders simultaneously while adhering to established cooking times.
• Maintain attention to detail in all food preparation stages, ensuring that each dish meets our rigorous quality and taste standards.
• Manages leftover foods correctly; cover, label, date, and accurately store according to company standards.
• Adhere strictly to food safety and sanitation regulations, maintaining a clean and organized kitchen workspace.
• Embrace opportunities for skill development and learning, working collaboratively with the team to continually improve culinary techniques and knowledge.
• Maintain uniform and personal grooming in compliance with appearance standards.

• Additional job duties as assigned.

Requirements & Qualifications:

• At least two (2) year previous kitchen experience preferred
• High school diploma or equivalent preferred
• Energetic and enthusiastic personality essential
• Must possess a service orientation - actively looking for ways to help others.
• Will work for extended periods without sitting
• The nature of the work may be strenuous, and the work environment may be warm
• 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

Physical Requirements:

• Ability to work onboard a moving vessel in varying weather and sea conditions, including maintaining balance and stability while underway.
• Ability to stand and walk for extended periods, frequently throughout a shift.
• Ability to navigate stairs, ladders, narrow passageways, and confined spaces commonly found onboard vessels.
• Ability to lift, carry, push, and pull supplies, equipment, and inventory weighing up to 40 pounds independently.
• Ability to bend, stoop, kneel, crouch, reach overhead, and perform repetitive motions as required in food service and hospitality operations.
• Ability to respond quickly and effectively during normal operations, guest service situations, and emergency procedures.
• Ability to safely work in a fast-paced environment with exposure to moving equipment, wet surfaces, temperature variations, and moderate noise levels.
• Ability to visually inspect service areas, food presentation, cleanliness standards, and safety conditions.
• Ability to communicate effectively with guests, crew members, and management in person and via radio or other communication devices.
• Successfully complete vessel-specific safety and emergency training.
• Ability to work flexible schedules, including evenings, weekends, holidays, and extended shifts as operational needs require.

Work Environment:

• Work is performed primarily onboard a Coast Guard-inspected passenger vessel, with duties split between dining, service, storage, galley-adjacent, and administrative areas.
• Position requires regular movement throughout multiple decks and may involve occasional exposure to outdoor marine environments, including heat, humidity, rain, wind, and sunlight.
• Must be able to safely perform duties while the vessel is docked or underway.