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
* 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.
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).