MANAGER CULINARY OPERATIONS
$150,000–$200,000 year
On-siteSeattle, Washington, United States
Job Summary
Develop season-specific menu matrices and create strategic ordering plans based on vessel storage capacity and itinerary needs. Monitor voyage food costs by vessel, review and approve general culinary food orders within established budgets, and develop recipe costing and standardized recipes for menu items. Ensure onboard teams complete professional evaluations, track performance, and create individual development plans for galley staff while collaborating with the Culinary Trainer to develop training materials and programs. Build season-specific order guides with general par levels and ensure compliance with United States Public Health standards across all vessels. Serve as a temporary or relief chef, or support other culinary positions, as needed.
Required Qualifications
- Degree in Culinary Arts or equivalent combination of culinary education and professional experience
- 5+ years of progressive culinary leadership experience, including Executive Chef, Corporate Chef, Culinary Manager, or similar leadership role
- Demonstrated experience developing menus, recipe costing, food ordering, inventory planning, and provisioning
- Experience managing culinary budgets, food cost targets, and operational performance metrics
- Experience leading, coaching, and developing culinary teams
- Experience implementing food safety programs, HACCP, and United States Public Health (USPH) standards
- Proficiency with Microsoft Office, particularly Excel
- Strong knowledge of culinary operations, provisioning, menu engineering, and inventory management
- Excellent financial acumen with experience managing food costs, recipe costing, forecasting, and budget performance
- Ability to analyze operational data and make recommendations to improve quality, efficiency, and profitability
- Strong organizational and project management skills with the ability to manage multiple initiatives simultaneously
- Excellent communication and interpersonal skills with the ability to influence and collaborate across shipboard and shoreside teams
- Ability to travel and support vessels as operational needs require
- Using the English language, this person must have the ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos
- Must also possess the ability to effectively communicate--both in writing and orally--with a professional demeanor
Desired Qualifications
- Experience in cruise, maritime, luxury hospitality, resort, or large-scale food service operations strongly preferred
- Experience supporting large, geographically dispersed or multi-unit culinary operations preferred
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