Culinary Administrator

The Culinary Admin is the culinary department’s administrative, compliance, and training facilitator. 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.

• 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.
• 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.
• Procurement, Ordering & Inventory Administration – Consolidate requisitions, track purchase orders, coordinate with Stores and Provisioning, monitor shortages, slow‑moving items, par levels, and delivery documentation.
• 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.
• 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.
• 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.
• 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.
• 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).
• 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.

• 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.
• Language: Excellent English; additional languages preferred (guest & crew diversity).

• Food Protection Manager (ServSafe or equivalent).