Manager, Culinary Operations

Manager, Culinary Operations

Lindblad Expeditions is a pioneer in the Expedition Travel space, with a legacy of exploration and discovery spanning decades. From taking the first citizen explorers to Antarctica in 1966, to opening the Galpagos and Easter Island to tourism, to launching our innovative partnership with National Geographic in 2004, our mission has always been to connect travelers with the world's most extraordinary places.

Today, our fleet of 16 ships takes nearly 25,000 guests annually to some of the planet's most remote and pristine locations. At Lindblad Expeditions, we do whatever it takes to ensure our guests experience the "Exhilaration of Discovery."

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

• Create season specific menu matrices based a standard product guide enhancing offerings to keep up with culinary trends and innovation per region.
• Develop and communicate culinary trainer and onboard team, a strategic ordering plan based on storage capacity and itineraries of the ships.
• Monitor voyage food cost per vessel to ensure we are on target.
• Review and approvals for general culinary food orders within set budget.
• Create costing, and recipe for menu item.
• Create standard recipes for guest requests.
• Assist in implementing new initiatives directed by hotel leadership to push the program vision forward with a strong focus of creativity and innovation.
• Ensuring onboard team is conducting professional evaluations & tracking performance and creating individual plans for galley staff for professional growth.
• Support professional evaluations and performance tracking for galley teams, with individualized development plans.
• Conducting interviews of potential candidates and onboarding process.
• Collaborate with the culinary trainer to develop training materials and programs. Build seasons specific order guides with general par level included based on the menu matrix and product availability in the market.
• Assist the culinary trainer during training sessions and transitional periods.
• Support the culinary trainer in evaluating training effectiveness and making improvements.
• Provide onboard training and ensure compliance with United States Public Health (USPH) standards across all vessels.
• Maintain general knowledge of galley equipment and functionality.
• Contribute to new initiatives from hotel leadership, with a focus on creativity, innovation, and operational excellence.
• Perform other related duties as assigned.

General Qualifications

$80,000 - $90,000 a year

Annual bonus eligibility of 7.5%

This job description is intended only to describe the general nature and level of work being performed by an employee in this position. It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required or persons so classified or assigned.