Onboard Culinary Operations Leader (Menu & Budget)

Medium; Seattle (WA); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Travel benefits

Health insurance

401(k) plan

Paid holidays

Job summary

Lindblad Expeditions seeks a Manager of Culinary Operations to lead culinary programs across the fleet, ensuring high quality, consistency, and innovation. You will review food orders, develop SOPs, and plan provisioning for seasons and transitions, working with hotel leadership, purchasing, and onboard staff.

The role requires collaboration with the Culinary Trainer to craft training materials, control costs, and ensure USPH compliance across all vessels, with opportunities to travel as needed.

Qualifications

• Degree in Culinary Arts or equivalent combination of culinary education and professional experience.
• 5+ years of progressive culinary leadership experience in cruise, maritime, luxury hospitality, resort, or large-scale food service.
• Experience developing menus, recipe costing, food ordering, inventory planning, and provisioning.

Responsibilities

• Develop season-specific menu matrices using standard product guides with regional 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 budgets.
• Develop recipe costing and standardized recipes for menu items.
• Support new initiatives directed by hotel leadership and advance culinary programs.
• Ensure onboard teams complete evaluations, track performance, and create development plans for galley staff.
• Collaborate with Culinary Trainer to develop training materials and programs.

Skills

Culinary operations knowledge

Financial acumen

Project management

Communication skills

Education

Culinary Arts degree

5+ years leadership experience

Tools

Microsoft Excel

Job description

Lindblad Expeditions seeks a Manager of Culinary Operations to lead culinary programs across the fleet, ensuring high quality, consistency, and innovation. You will review food orders, develop SOPs, and plan provisioning for seasons and transitions, working with hotel leadership, purchasing, and onboard staff.

The role requires collaboration with the Culinary Trainer to craft training materials, control costs, and ensure USPH compliance across all vessels, with opportunities to travel as needed.