Third Cook - Toronto - Hornblower Corp

Description

City Cruises Toronto ON, Queens Quay W., Toronto, Ontario, Canada

Job Description

Posted Thursday, January 29, 2026 at 8:00 AM

Hornblower Group is a global leader in experiences and transportation. Spanning a 100-year history, Hornblower Group's portfolio of international offerings includes water-based experiences (dining and sightseeing cruises), land-based experiences (walking and food tours) and ferry and transportation services. City Experiences, Hornblower Group's premier experience division, offers land- and water-based experiences as well as ferry and transportation services. 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 marine services company specializing in the operation, maintenance and repair of government and privately owned vessels. Additionally, Anchor Operating System, LLC, a Hornblower Group subsidiary and independent entity, provides reservation, ticketing and website integration services for clients in the transportation, tourism and 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's additional corporate offices reside in San Francisco, California; Boston, Massachusetts; Chicago, Illinois; London, United Kingdom; New York, New York; Dublin, Ireland; and across Ontario, Canada. For more information, visit

Position Summary

Inspired by a commitment to excellence, the Food & Beverage team at City Cruises Toronto creates unforgettable memories for our guests. The Third Cook is responsible for preparing and assisting in producing food items, a la carte, buffets, banquets, etc. to specified requirements set by the Head Chef and Food & Beverage department. The Third Cook is flexible; open-minded and willing to assist in food production as part of the kitchen (galley) operation at any time. The Third Cook's goal is to ensure a high level of food quality, value, consistency, and satisfaction to the guests.

*Please note this is a seasonal/contract position.*

• Competitive Wage
• Retention Bonus – up to $500.00
• Complimentary Cruise Tickets & Uniforms
• Crew Recognition Awards
• Complimentary Meals
• Crew Referral Program – up to $200.00 per referral
• Crew Events
• Paid Training

Duties and Responsibilities

• Operates the station, serving and preparing products according to specifications or delegations, in an organized and cleanly kept work fashion as directed by the Head Chef or his designate.
• Prepare banquet food in accordance with standards of quality, quantity, taste and presentation.
• Responsible for the Food Preparation, Food Service and Cleaning Procedures for the menu items, tasks and equipment section assigned to them.
• Responsible for maintenance and cleaning in the respective sections.
• Carry out production as delegated.
• Clean, peel, cut and cook a variety of meats, fish, vegetables and starches.
• Prepare and store soups.
• Heat, taste and adjust seasoning of and serve staff food as required.
• Ensure that all mise-en-place required is up to date prior to days off.
• Be aware of food quality, rotation, storage, utilization, stock levels, and product consistency.
• Assist in controlling food costs by using up leftover food and following procedures for storage and rotation.
• Maintain a clean and safe workstation, wiping work surfaces and cleaning equipment.
• Clean an assigned refrigerator, wiping down shelves and mopping the floor.
• Communicate through supervisors, deficiencies or discrepancies including but not limited to equipment, repairs, shortages, spoilage, wasted product, people, hotel and departmental variations.
• Maintain awareness of product specifications to create a secondary quality checkpoint as stocks are put away.
• To refine and expand their culinary knowledge and skills by applying themselves to gain experience from all stations.
• Develop personal culinary style within the specifications of the Company and its standards.
• Be aware of the tasks of the Second Cook whereby information, experience can be absorbed strongly with experience which will aid in promotion.
• Active participation in requisitioning, receiving and storage of products and mise en place. Inquiring about unknown products/production.
• Be pro-actively upgrading professional skills by questioning, inquiring and involvement in the operation.
• Complete adherence to board of health regulations and food safety.
• Ensure that all Galley departments are always in full compliance with all company, Public Health, and Transport Canada rules and regulations at all times.
• Participate in pre-shift and post-shift line meetings.
• Maintain compliance with the company grooming and uniform standards.
• Assist as needed in all mandated inventories and orders.
• Participates in all kitchen activities to the agreed standards and to the complete satisfaction of the passengers.
• Accepts training and guidance on a continuous basis. Passes along best practices and techniques to fellow crew members.
• Encouraged to give input for improvements in raw material, menus, cost savings and equipment.
• Ensure that all plating and buffets are well presented.
• Assures that all food requests are executed to the fullest satisfaction of the passenger in accordance with the Company's policies and in a timely fashion.
• Prioritizes quality, production, and completion of duties.
• Participate and is aware of all Transport Canada mandated drills and emergency procedures as directed.
• Be prepared to begin work at scheduled time.
• Other duties as assigned by the manager or supervisor on duty.

Requirements & Qualifications

• O.S.S.D. or equivalent as recognized by the Ministry of Education.
• Minimum one (1) year kitchen experience required.
• Food Handler's Certificate.
• Hospitality or Culinary degree considered an asset.
• Energetic and enthusiastic personality essential.
• Will be closely supervised; must be able to take direction.
• Must be able to effectively understand and convey written and verbal information to coworkers and guests.
• 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 weekends, evenings, and all major holidays.
• Ability to reach, bend, stoop, wipe, push, pull, move and/or lift up to 40lbs (18kgs).
• Required to wear assigned Personal Protective Equipment (PPE) (i.e. non‑slip shoes, gloves, weather‑appropriate dress at the badge the che …‑……)
• City Cruises Canada does not use AI technology in any part … … …
• Hornblower … … …

City Cruises Canada does not use AI technology in any part of the recruitment process.

Hornblower is proud to be an Equal Employment Opportunity employer. We are committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of harassment and/or discrimination of any type, including but not limited to discrimination and/or harassment based upon race, citizenship, place of origin, colour, ancestry, disability, age, creed, sex/pregnancy, family status, marital status, sexual orientation, gender identity, gender expression, genetic characteristics, receipt of public assistance and record of offences. City Experiences employment and workplace decisions will be based on company needs, job requirements and individual job qualifications and skills. City Experiences will comply with provincial and federal legislation relating to equal employment opportunities and employment equity.

City Cruises Toronto ON, Queens Quay W., Toronto, Ontario, Canada