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

Job Description

Posted Monday, August 31, 2026 at 7:00 a.m.

Hornblower Group is a global leader in experience and transportation. Spanning a 100-year history, Hornblower Group’s portfolio of international offerings includes water- and land-based experiences and ferry and transportation services. City Experiences, Hornblower Group’s premier experience division, offers dining and sightseeing cruises and walking and food tours through the City Cruises, Walks, and Devour brands. City Ferry, part of Hornblower Group’s Ferry and Transportation Division, is the largest private operator of high-speed passenger and vehicle ferries in the United States, carrying more than 10 million passengers annually and operating services including NYC Ferry, Puerto Rico Ferry, and other regional ferry systems . Hornblower Group’s subsidiaries include Hornblower Marine, which provides vessel outhaul and maintenance services at Bridgeport Boatworks in Bridgeport, Connecticut, and Seaward Services, Inc., a full-service shipping, waterfrontlogisticsand management company that specializes in the operation and maintenance of government and commercial vessels. Additionally, Anchor Operating System, LLC, a Hornblower Group subsidiary and independent entity, provides reservation,ticketingand website integration services for clients in the transportation,tourismand entertainment industries. Today, Hornblower Group’s global portfolio covers over 10 countries, over 50 U.S. cities and serves more than 20 million guests annually. Headquartered in Orlando, Florida, Hornblower Group’sadditionalcorporate officesresidein San Francisco, California; Boston, Massachusetts; Chicago, Illinois; London,



United Kingdom; New York, New York; Dublin, Ireland; and across Ontario, Canada. For more information, visithornblowercorp.com.

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 current 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

📌 Executive Chef (Toronto)
🏢 Hornblower
📍 Toronto