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).