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MANAGER CULINARY OPERATIONS
Lindblad Expeditions
Seattle, USA
Full-time
Senior · 5+ years experience
Hybrid
USD 80000-90000 yearly / year
Discovered 1 weeks ago
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Role Overview
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.
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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.
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