Culinary Administrator

Position Summary

The Culinary Admin is the culinary department's administrative, compliance, and training felicitator. You enable outstanding documentation and inspections, ensure precise schedules and orders, coordinate cross-department communications, and deliver a structured training & onboarding program that keeps the team compliant, polished, and guest-centric

This position requires high attention to detail, strong system knowledge, and proactive coordination to support continuous improvement in fleetwide service and product delivery.

Key Responsibilities

1. Culinary Administration & Regulatory Compliance – Manage culinary documentation, SOPs, logs, templates, certifications (HACCP, USPH/VSP, Food Handler, STCW), audit readiness, inspections, CAPA tracking, and compliance dashboards.
2. Operational Coordination & Executive Support – Publish menus, production sheets, and event briefs; coordinate pre‑ and post‑service briefings; manage Executive Chef calendar, inspection schedules, and operational follow‑ups.
3. Procurement, Ordering & Inventory Administration – Consolidate requisitions, track purchase orders, coordinate with Stores and Provisioning, monitor shortages, slow‑moving items, par levels, and delivery documentation.
4. Cross‑Functional Communication & Stakeholder Liaison – Serve as primary culinary liaison with Finance, HR, Medical, Engineering, Housekeeping, and F&B Service; manage allergen disclosures, dietary requirements, and event communications.
5. HR Administration & Crew Support – Support embarkation and debarkation processes, prepare duty rosters, track attendance and overtime, assist with performance reviews, disciplinary records, onboarding, and training documentation.
6. Food Safety, HACCP & USPH/VSP Support – Ensure completion and review of HACCP, sanitation, temperature, chemical, and IPM logs; manage food safety equipment maintenance tickets; standardize labeling, rotation codes, and buffet signage.
7. Training, Onboarding & Compliance Tracking – Coordinate pre‑embark and onboard training, track mandatory training completion, maintain culinary training matrix, and support HACCP walkthroughs, safety drills, and outbreak prevention exercises.
8. Daily & Weekly Operational Reporting – Update time & attendance, review compliance logs, manage corrective actions, validate orders, calibrate equipment, publish KPIs and dashboards (costs, NPS, compliance scores, training completion).
9. Workplace Health & Safety – Comply with company safety policies, participate in mandatory safety training, promote health and safety standards, and ensure proper use of office and digital systems.

Qualifications & Experience

• Education: Hospitality/Culinary Administration/Business (or equivalent shipboard experience).
• Experience: 3–5 years in luxury cruise or 5‑star hotel culinary admin; demonstrable HACCP/USPH/VSP expertise.
• Systems: MS 365 (advanced Excel), inventory/ordering (e.g., MXP/CrunchTime/SeaChange/Fidelio), label printing, CMMS (AMOS/Maximo), LMS, time & attendance.
• Language: Excellent English; additional languages preferred (guest & crew diversity).

Certifications

• HACCP Level II+ (required).
• Food Protection Manager (ServSafe or equivalent).
• USPH/VSP training.
• STCW Basic Safety (per line).
• First Aid/CPR (preferred).