Culinary Trainer

WHO WE ARE

Lindblad Expeditions is a true pioneer in Expedition Travel. From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world’s most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”.

Job Summary:

The Culinary Trainer is responsible for the quality and training of galley teams, ensuring high quality and consistency for our guest experience. Working closely with culinary manager to align programs and uphold Lindblad standards fleet wide, with different training and initiatives.

ESSENTIAL DUTIES

This position will work alongside the Director of Culinary Operations to: · Train all culinary positions on board any of the Lindblad vessels. · Develop a comprehensive training plan for each culinary position. · Implement the provision plan based on storage capacity and itineraries of the ships. · Serve as a fill in/temp chef or any culinary position as needed. · Ensuring onboard team is conducting professional evaluations & tracking performance and creating individual plans for galley staff for professional growth. · Conducting interviews of potential candidates and onboarding process. · Roll out with collaboration with the culinary manager to develop training materials and programs. Build seasons specific order guides with general par level included based on the menu matrix and product availability in the market. · Review of voyage menus, comment cards and tracking onboard performance. · Ensure vessel’s maintain readiness compliance with United States Public Health (USPH) standards across all vessels, including onboard training. · Maintain general knowledge of galley equipment and ensure all crew are trained for proper operations. · Contribute to new initiatives from hotel leadership, with a focus on creativity, innovation, and operational excellence. · Manages transitions and handovers to ensure relevant and helpful for incoming chefs. · Perform other related duties as assigned.

GENERAL QUALIFICATIONS

Education/Experience Degree in Culinary Arts or equivalent, culinary and management experience. Maritime shipboard experience preferred.

Communication Skills

Using the English language, must have an ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos. Must also possess exceptional communication skills --both in writing and orally—and the ability to persuade.

Other Skills/Abilities

· Proven experience as an administrative assistant or in a similar role. · Proficiency in MS Office (Word, Excel, PowerPoint). · Excellent organizational and time-management skills. · Strong communication and interpersonal abilities. · Ability to work independently and as part of a team. · Attention to detail and problem-solving skills. · Regular travel is required.