Executive Culinary Leader — Cruise Kitchen Operations

Hornblower Group; San Francisco (CA); On-site; USD 100,000 - 110,000; Full time

Job summary

Hornblower Group is seeking a Culinary Director who works hands-on to manage back-of-the-house cruise execution, ensuring top quality, sanitation, service, and guest satisfaction while maintaining profitability.

The ideal candidate has at least five years in high-volume kitchen roles, two years in management, ServSafe certification, strong budgeting and training skills, and the ability to lead staff and coordinate with Food & Beverage leadership.

Qualifications

• High school diploma or equivalent required.
• Minimum five years kitchen experience in high-volume environments.
• Two years kitchen management experience with either two years culinary training or two years additional kitchen experience.
• Knowledge of health department sanitation codes & requirements.
• ServSafe Certification.
• Ability to read, write and speak English to communicate job functions.
• Able to manage multiple priorities in a fast-paced environment.
• Stand, walk, and perform essential functions for extended periods.

Responsibilities

• Lead back-of-house operations and kitchen staff on cruises.
• Recruit, train, coach, and retain kitchen staff.
• Direct cruise execution to ensure quality and safety, per the Product Management Guide.
• Develop kitchen budgets with Food & Beverage leadership.
• Maintain sanitation standards and adherence to health codes.
• Coordinate with other departments to ensure guest satisfaction.
• Monitor inventories and control costs; ensure timely purchasing.

Skills

Staff management

Training & coaching

Budgeting

Sanitation knowledge

English communication

Food preparation

MS Office

Education

High school diploma or equivalent

ServSafe Certification

Tools

Microsoft Word

Microsoft Excel

Job description

Hornblower Group is seeking a Culinary Director who works hands-on to manage back-of-the-house cruise execution, ensuring top quality, sanitation, service, and guest satisfaction while maintaining profitability.

The ideal candidate has at least five years in high-volume kitchen roles, two years in management, ServSafe certification, strong budgeting and training skills, and the ability to lead staff and coordinate with Food & Beverage leadership.