Senior Cruise Culinary Operations Lead

Lindblad Expeditions, LLC.; Seattle, Northern (WA, KY); Hybrid; USD 72,000 - 88,000; Full time

Benefits offered by this job

Health insurance

401(k) plan with employer match

Travel benefits

Voyage of Discovery trips

Paid holidays

Parental Leave

Sick/personal days

Pet Insurance discount

Job summary

Lindblad Expeditions, LLC. is seeking a Manager of Culinary Operations to lead culinary programs across the fleet, ensuring high-quality, innovative dining experiences while meeting budgets and SOP standards.

The role collaborates with the culinary trainer, purchasing team, onboard staff, and hotel leadership to deliver exceptional voyages. Hybrid work is supported in NY and Seattle offices.

Qualifications

• 5+ years of progressive culinary leadership experience.
• Experience in cruise, maritime, luxury hospitality, resort, or large-scale food service operations.
• Experience developing menus, recipe costing, food ordering, inventory planning, and provisioning.
• Experience managing culinary budgets and targets.
• Experience leading and coaching culinary teams.
• Experience implementing food safety programs (HACCP) and USPH standards.

Responsibilities

• Develop season-specific menu matrices and strategic ordering plans.
• Monitor voyage food costs by vessel and ensure targets are met.
• Review and approve general culinary food orders within budgets.
• Develop recipe costing and standardized recipes for menu items.
• Collaborate with Culinary Trainer to develop training materials and programs.
• Ensure compliance with USPH standards across vessels.

Skills

Culinary leadership

Menu development

Budgeting & food cost

USPH standards

Team coaching

Excel proficiency

Strategic provisioning

Education

Degree in Culinary Arts

Tools

Microsoft Office/Excel

Job description

Lindblad Expeditions, LLC. is seeking a Manager of Culinary Operations to lead culinary programs across the fleet, ensuring high-quality, innovative dining experiences while meeting budgets and SOP standards.

The role collaborates with the culinary trainer, purchasing team, onboard staff, and hotel leadership to deliver exceptional voyages. Hybrid work is supported in NY and Seattle offices.