MANAGER CULINARY OPERATIONS

Lindblad Expeditions; Seattle (WA); Hybrid; USD 80,000 - 90,000; Full time

Benefits offered by this job

Travel benefits

Voyage trips

Health insurance

401(k) plan

Long-Term Disability

Flexible Spending Account

Pre-Tax Commuter Benefit

Paid Holidays

Floating Holiday

Vacation time

Parental leave

Sick days

Pet Insurance

Job summary

Lindblad Expeditions seeks a seasoned Manager of Culinary Operations to lead culinary programs across the fleet, ensuring high quality, cost control, and innovation. The role collaborates with the Culinary Trainer, purchasing team, onboard staff, and hotel leadership to deliver exceptional dining experiences and SOPs.

The position supports training, recipe costing, menu development, and compliance with USPH standards, with hybrid work in New York and Seattle offices.

Qualifications

• Degree in Culinary Arts or equivalent combination of culinary education and professional experience.
• 5+ years of progressive culinary leadership experience, including Executive Chef or Culinary Manager roles.
• Experience in cruise, maritime, luxury hospitality, resort, or large-scale food service operations preferred.
• Experience developing menus, recipe costing, food ordering, inventory planning, and provisioning.
• Experience managing culinary budgets, food cost targets, and operational performance metrics.
• Experience leading, coaching, and developing culinary teams.
• Experience implementing food safety programs and USPH standards.
• Proficiency with Microsoft Excel.

Responsibilities

• Develop season-specific menu matrices using standard product guides and regional trends.
• Create strategic ordering plans based on vessel storage capacity and itineraries.
• Monitor voyage food costs by vessel to meet targets.
• Review and approve general culinary food orders within budgets.
• Develop recipe costing and standardized recipes for menu items.
• Support new culinary initiatives directed by hotel leadership with creativity and innovation.
• Ensure onboard teams complete evaluations and develop staff development plans.

Skills

Culinary leadership

Budgeting

Food safety

USPH standards

Menu engineering

Inventory planning

Team coaching

Excel

Education

Degree in Culinary Arts

Tools

Microsoft Office

Job description

WHO WE ARE

Lindblad Expeditions is a true pioneer in Expedition Travel. From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world’s most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”.

JOB SUMMARY

The Manager of Culinary Operations is responsible for delivering exceptional culinary experiences across the Lindblad Fleet, while upholding the highest standards of quality, consistency, and innovation. This role plays a key part in administrative oversight, including reviewing and approving food orders, compiling and maintaining Standard Operating Procedures (SOPs), and developing strategic provision plans for upcoming seasons and operational transitions. The manager will collaborate closely with the culinary trainer, purchasing team, onboard culinary staff, and hotel leadership to ensure seamless execution of culinary programs and initiatives.

ESSENTIAL DUTIES

This position will work alongside the Director of Culinary Operations to:

• Develop season-specific menu matrices using standard product guides, while incorporating regional culinary trends and innovation.
• Create and communicate strategic ordering plans based on vessel storage capacity and itinerary needs.
• Monitor voyage food costs by vessel to ensure targets are met.
• Review and approve general culinary food orders within established budgets.
• Develop recipe costing and standardized recipes for menu items.
• Support new initiatives directed by hotel leadership, advancing the culinary program through creativity and innovation.
• Ensure onboard teams complete professional evaluations, track performance, and create individual development plans for galley staff.

• Participate in interviews for potential culinary candidates.

• Collaborate with the Culinary Trainer to develop training materials and programs.
• Build season-specific order guides with general par levels, based on menu matrices and market product availability.

• Support the Culinary Trainer during training sessions and operational transitions.
• Provide subject matter expertise and operational guidance for training initiatives.
• Ensure compliance with United States Public Health (USPH) standards across all vessels.
• Contribute to hotel leadership initiatives that strengthen creativity, innovation, and operational excellence.
• Perform other related duties as assigned.
• Serve as a temporary or relief chef, or support other culinary positions, as needed.

REQUIRED QUALIFICATIONS

• Degree in Culinary Arts or equivalent combination of culinary education and professional experience.
• 5+ years of progressive culinary leadership experience, including Executive Chef, Corporate Chef, Culinary Manager, or similar leadership role.
• Experience in cruise, maritime, luxury hospitality, resort, or large-scale food service operations strongly preferred.
• Demonstrated experience developing menus, recipe costing, food ordering, inventory planning, and provisioning.
• Experience managing culinary budgets, food cost targets, and operational performance metrics.
• Experience leading, coaching, and developing culinary teams.
• Experience implementing food safety programs, HACCP, and United States Public Health (USPH) standards.
• Experience supporting large, geographically dispersed or multi-unit culinary operations preferred.
• Proficiency with Microsoft Office, particularly Excel.

Other Skills & Abilities

• Strong knowledge of culinary operations, provisioning, menu engineering, and inventory management.
• Excellent financial acumen with experience managing food costs, recipe costing, forecasting, and budget performance.
• Ability to analyze operational data and make recommendations to improve quality, efficiency, and profitability.
• Strong organizational and project management skills with the ability to manage multiple initiatives simultaneously.
• Excellent communication and interpersonal skills with the ability to influence and collaborate across shipboard and shoreside teams.
• Ability to travel and support vessels as operational needs require.

$80,000 - $90,000 a year

Bonus 7.5%

OUR BENEFITS

• Travel benefits for employees and their family
• Voyage of Discovery trips for employees to travel as guests
• Health insurance including Medical, Dental, Vision
• 401(k) plan with employer match
• Long-Term Disability, Life & AD&D Insurance
• Flexible Spending Account (FSA) to be used for out-of-pocket medical and dependent care
• Pre-Tax Commuter Benefit
• 7-8 Paid Holidays
• 1 Floating Holiday Options
• Up to 15 days of vacation (pro-rated per anniversary year)
• Parental Leave
• Sick/personal days per city & state ordinance
• Pet Insurance discount

Hybrid Work Schedule

Positions based in our New York and Seattle offices follow a hybrid work schedule, requiring employees to work in the office Tuesday through Thursday, with the option to work remotely Monday and Friday. Candidates must reside within reasonable commuting distance of their designated office.

Communication Skills

Using the English language, this person must have the ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos. Must also possess the ability to effectively communicate--both in writing and orally--with a professional demeanor.

PHYSICAL DEMANDS

While performing the duties of this job, the employee is frequently required to sit, talk and hear. The employee will also be required to write and type. The employee is occasionally required to stand, walk, and reach with hands and arms.

COMPENSATION STATEMENT

Lindblad Expeditions determines the pay for positions using local, national, and industry-specific survey data. We evaluate external equity and the cost of labor/prevailing wage index in the relative marketplace for jobs directly comparable to jobs within our company. Our posted salary range is based on national data and may be refined for a candidate's region/town/cost of living.

For new hires, we strive to make competitive offers allowing the new employee room for future growth. Salaries will be based on the applicant’s location, level of experience, education, and specialized knowledge and skills. An employee/candidate with a stronger skill set will receive higher pay.

EQUAL OPPORTUNITY EMPLOYER STATEMENT

At Lindblad Expeditions, we simply could not do our work without the diverse kaleidoscope of humanity that creates and delivers our remarkable offerings across the planet. As a Company that respects and celebrates the inherent diversity in the places we explore, we recognize the need to mirror that same diversity and all the interconnected perspectives within our organization. We are committed to building a community of different genders, races, ages, sexual orientations, chosen identities, and countries of origin where every person brings their whole self to work and whose skills, talents, and abilities are valued. We believe we can explore further and in a more meaningful way by actively creating a more diverse and inclusive organization where everyone feels they belong.

Lindblad Expeditions is an equal opportunity employer. Individuals seeking employment at Lindblad Expeditions are considered without regard to race, sex, color, religion, national origin, age, disability, genetics, marital status, pregnancy, unemployment status, sexual orientation, citizenship status, or veteran status.