Manager, Culinary Operations

@ Lindblad Expeditions

Who We Are

Lindblad Expeditions is a pioneer in the Expedition Travel space with a legacy of exploration from Antarctica to Easter Island. Our mission is to connect travelers with the world’s most extraordinary places aboard our fleet of 16 ships.

Job Summary

The Manager, Culinary Operations is responsible for delivering exceptional culinary experiences across our fleet. The role emphasizes quality, consistency, innovation, and administrative oversight, including approving food orders, managing SOPs, and developing strategic provision plans for upcoming seasons.

Essential Duties

• Create season-specific menu matrices based on standard product guides.
• Develop ordering plans with culinary trainer, purchasing team and onboard staff.
• Monitor voyage food costs, review and approve food orders within budget.
• Create costing, recipes, and standard recipes for guest requests.
• Assist in implementing innovative initiatives driven by hotel leadership.
• Conduct evaluations, performance tracking and support professional growth for galley staff.
• Participate in interviews and onboarding, collaborating on training material development.
• Ensure onboard training and compliance with United States Public Health standards.
• Maintain galley equipment knowledge and support new operational initiatives.

General Qualifications

Degree in Culinary Arts or equivalent with extensive culinary and management experience. Maritime shipboard experience is preferred. Excellent English language skills, both written and oral, are required for this role.

Other Skills/Abilities

• Proven experience in administrative or similar managerial roles.
• Proficiency in MS Office (Word, Excel, PowerPoint).
• Excellent organizational, time-management, and communication skills.
• Ability to work independently and collaboratively.
• Attention to detail with strong problem-solving skills.
• Willingness to travel regularly.

Disclaimer

This job description is intended to describe the general nature and level of work. It is not a comprehensive list of duties and responsibilities.

Annual bonus eligibility of 7.5%.

Key skills/competency

• Culinary Management
• Menu Development
• Food Cost Monitoring
• Staff Training
• Operational Excellence
• Recipe Costing
• Administrative Oversight
• Quality Control
• Team Collaboration
• Regulatory Compliance