Executive Chef — Cruise Ship Dining Leadership

Hornblower Group; San Francisco (CA); On-site; USD 105,000 - 110,000; Full time

Job summary

Hornblower Group in San Francisco is seeking an Executive Chef to lead back-of-house cruise operations and ensure top quality, safety and guest satisfaction. The role requires hands-on kitchen leadership, budgeting, training, and collaboration with Food & Beverage leaders on menus and procedures.

The candidate should bring 5+ years of kitchen experience in high-volume settings, 2 years of management, and ServSafe certification, with strong English communication and team leadership abilities.

Qualifications

• High school diploma or equivalent required.
• Minimum 5 years of total kitchen experience in a high-volume environment.
• 2 years of kitchen management experience plus formal culinary training or additional kitchen experience in a full-service/banquet setting.
• Knowledge of health department sanitation codes & requirements; ServSafe Certification required.
• Ability to read, write, and speak English; strong communication and teamwork skills.

Responsibilities

• Oversee back-of-house cruise execution to ensure quality and sanitation.
• Direct kitchen staff; recruit, train, coach and retain team.
• Monitor costs, budgets and inventory for the kitchen operation.
• Rotate as kitchen shift manager and ensure adherence to procedures.
• Maintain safety standards and cooperation with other departments.

Skills

Leadership

Team management

Communication skills

Multitasking

English proficiency

Computer skills

Education

High school diploma

Formal culinary training

ServSafe Certification

Tools

Microsoft Excel

MS Office

Job description

Hornblower Group in San Francisco is seeking an Executive Chef to lead back-of-house cruise operations and ensure top quality, safety and guest satisfaction. The role requires hands-on kitchen leadership, budgeting, training, and collaboration with Food & Beverage leaders on menus and procedures.

The candidate should bring 5+ years of kitchen experience in high-volume settings, 2 years of management, and ServSafe certification, with strong English communication and team leadership abilities.