City Cruises Toronto ON, 425-207 Queens Quay W., Toronto, Ontario, Canada

Job Description

Posted Monday, August 31, 2026 at 7:00 AM

Position Summary:

The Executive Chef is responsible for managing back-of-the-house cruise execution ensuring consistently high levels of creativity, quality, service, sanitation, and passenger satisfaction while maintaining a high level of profitability. He/She are responsible for all food production, including menu development, food purchasing, inventory control and recipe development; ensuring the highest level of quality and consistency as it relates to food handling, food quality and food presentations. The Executive Chef will develop and monitor a food and labour budget for the department. The Executive Chef will promote and ensure a safe and healthy environment for all crew and passengers.

Duties and Responsibilities:

Cruise Execution:

- Manages back-of-the-house staff, including recruitment, training, coaching/discipline, and retention
- Ensures effective execution of each cruise (back-of-the house only)
- Identifies and deliver skills training needs for all kitchen crew
- Responsible for the organization and cleanliness of all food storage areas; this includes proper rotation of all ingredients to prevent food waste
- Ensures that all staff consistently follows and adheres to all public health recommendations and requirements thereby maintaining the Company’s strict standards of sanitation
- Establishes department priorities and execute against them based on long-term vision and goals
- Works with Director of Food & Beverage to develop all kitchen budgets according to company guidelines
- Tracks, analyzes,



and reports data related to production as needed
- Executes other projects as assigned by management
- Suggests new menu items while ensuring cost effectiveness and profitability
- Participates in monthly and quarterly inventory verification; ensuring all are completed timely and efficiently and maintains adequate supplies.

Crew Management /HR/Administration:

- Enhances the City Cruises Toronto name and reputation by delivering quality service and adhering to company policies and procedures
- Recruits new kitchen staff when necessary to fill vacant positions, in collaboration with the Human Resources department
- Delivers training of all new kitchen staff regarding safety, security, department procedures, and service guidelines
- Executes consistent standards to exceed guest expectations
- Adheres to Company’s performance management guidelines for all discipline and performance management
- Provides and direct development/career growth plans for each kitchen crew member
- Complete performance reviews of all kitchen staff within company’s performance management cycle
- Develops positive working relationships with other departments
- Monitors and controls all costs associated with the kitchen operation in accordance with budget, including but not limited to, labour and food costs




- Purchases all food products and cleaning supplies according to established procedures. Ensure timely delivery so adequate stock is available when needed
- Recommends cost savings that are consistent with company objectives
- Processes all invoices in a timely manner
- Administers payroll system including scheduling, checking, transmitting, and processing
- Maintains food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability
- Schedules kitchen employees at proper staffing levels to achieve maximum payroll efficiency and within approved labour budget, while mitigating overtime
- Ensures kitchens are clean and sanitary and is in compliance with all federal, provincial, and local laws, including health & safety, ESA, Human Rights, and service guidelines, and that all crew are familiar with these requirements
- Other duties as assigned by supervisor or senior leadership

Guest Service:

- Resolves guest service issues, in conjunction with the Manager, Food and Beverage, utilizing solid guest service skills and exercising diplomacy in keeping with company objective of guest retention
- Implements and maintain effective safety programs
- Maintains high standards of sanitation in accordance with Company standards and in accordance with health department codes & requirements

Requirements & Qualifications:

Education/ Experience:

- Culinary School degree or equivalent work experience. 5 or more years of experience of commercial food preparation experience in full-service/banquet, high volume environment is required.
- At least 2 years’ kitchen management

📌 Executive Chef (Toronto)
🏢 Hornblower
📍 Toronto