Culinary Administrator

About the role

The Culinary Administrator supports the culinary department by ensuring flawless documentation, regulatory compliance, and coordinated training. This role acts as the central hub for schedules, orders, and cross‑department communication, keeping the team guest‑centric and compliant.

Key responsibilities

• Manage culinary SOPs, logs, certifications (HACCP, USPH/VSP, Food Handler, STCW) and maintain audit‑ready dashboards.
• Publish menus, production sheets, and event briefs; coordinate pre‑ and post‑service briefings.
• Consolidate requisitions, track purchase orders, monitor inventory levels, and handle delivery documentation.
• Liaise with Finance, HR, Medical, Engineering, Housekeeping, and F&B Service on allergen disclosures and dietary requirements.
• Support embarkation/debarkation, duty rosters, attendance, overtime, performance reviews, and onboarding.
• Oversee food safety logs, equipment maintenance tickets, labeling, rotation codes, and buffet signage.
• Coordinate mandatory training, maintain a culinary training matrix, and support safety drills.
• Produce daily/weekly operational reports, KPIs, and compliance dashboards.

Required profile

• Education in Hospitality, Culinary Administration, Business or equivalent shipboard experience.
• 3–5 years in luxury cruise or 5‑star hotel culinary administration.
• Proven expertise with HACCP, USPH/VSP and food safety compliance.

Required skills

• Advanced MS 365, especially Excel.
• Experience with inventory/ordering systems (e.g., MXP, CrunchTime, SeaChange, Fidelio).
• Familiarity with CMMS platforms (AMOS, Maximo).
• Use of Learning Management Systems (LMS) and time‑and‑attendance tools.

What we offer

• Opportunity to work on a world‑class cruise fleet.
• Dynamic, multicultural environment.
• Professional development in culinary compliance and training.