Lindblad Expeditions17d ago

USD 330–360/yr

Shipboard Head Chef

United States·Seattlefull-timemid

OtherHead ChefFood Service

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Quick Summary

Overview

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,

Technical Tools

OtherHead ChefFood Service

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”.

ABOUT THE ROLE

In this hands-on role, the Shipboard Head Chef is responsible for all aspects of culinary operations on the ship, including prepping, cooking, and plating dishes as the lead of the 6-member galley team.

With cooking as only one aspect of this multi-faceted role, the Head Chef is also responsible for maintaining inventory, ordering food stores, managing the onboard sanitation program, and managing the galley team.

This position works 12-14 hours per day on split shifts to cover the responsibilities. This is a full-time, rotational position working a schedule of approximately 2 months on and 1 month off.

Candidates must be genuinely prepared for sustained physical demand in a remote, at-sea environment before applying.

WORK SCHEDULE

Chefs work an average of 12 hours per day, every day, with no days off throughout your 8-week rotation onboard.

LIVING CONDITIONS

Crew quarters are compact and shared — you will bunk with one or two roommates for the full duration of your rotation, with minimal personal space. The vessel operates in remote locations with limited or no port access between expeditions, so cell service and internet may be unavailable for extended periods. You must bring a sufficient supply of any prescription medications, as refills cannot be obtained while underway.

This lifestyle suits people who are adaptable, self-sufficient, and genuinely energized by close-knit team environments and remote travel. If those conditions sound like a challenge rather than an adventure, this may not be the right fit.

PHYSICAL DEMANDS

This is a physically demanding role performed in a moving marine environment. While performing the duties of this job, the employee is required to stand, walk, bend, kneel, squat, and climb steep interior stairs repeatedly throughout a 12-hour shift — including during periods of significant vessel motion. The employee must regularly lift and carry items up to 50 pounds. Work rotates continuously across cabin cleaning, dishwashing, laundry, and food service, often without extended breaks. Work is performed in confined spaces and high-humidity environments including the galley.

Oversees guest and crew meals, adhering to Lindblad's menu matrix and recipes, emphasizing regional, sustainable, and fresh ingredients.

Cooks and prepares dishes, leading the galley team along the way.

Responsible for all aspects of meal production, including butchering, portioning, preparation, presentation, and flavor.

Manages food provisioning, orders, loading, and checks stores, ensuring FIFO rotation.

Handles special dietary needs and allergies.

Supports the company's sustainable seafood program.

Maintains inventory levels and organizes provision storage areas.

Ensures sanitation compliance per Lindblad Expeditions, CDC, and Canada Health regulations.

Proficient in CDC standards for sanitation.

Supervises provision loading, ensures quality, and communicates with suppliers.

Stays updated on culinary trends for menu adjustments.

Communicates effectively with the Hotel Manager regarding operational matters.

Supervisory Responsibilities

Supervises training and development for all galley staff.

Manages onboard food costs by reviewing orders and controlling local purchases.

Coordinates with Purchasing Department and Food and Beverage Manager.

Leads galley operation during CDC visits, escorting inspectors and providing professional responses.

Ensures uniform compliance for galley chefs and crew.

Fills in other galley positions as needed.

Safety & Security

Ensures food safety and adjusts menus as needed to maintain standards.

Participates in required shore-side training.

Familiar with ISM codes and requirements.

Maintains proficiency in all duties outlined in the company Safety Management System and Emergency Station Billet.

Adheres to uniform policy to promote company image and safety, ensuring galley team compliance.

Attends onboard safety training, meetings, and drills directed by the Captain, covering fire, abandon ship, man overboard, flooding, and medical emergencies.

Minimum of 2 years’ experience managing a culinary team.

Completion of formal training at a culinary school preferred.

Passenger ship experience preferred.

Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines.

Ability to communicate successfully with galley team members and office personnel.

Ability to effectively present information in one-on-one and small group situations.

Must have the ability to work on their feet in a galley of high temperature for 10-12 hours a day for the duration of the rotation.

Chefs must also be able to lift up to 50 pounds on a regular basis.

Chefs must be able to stay calm and clear headed under stressful situations.

Current First Aid/CPR/AED certification required.

STCW Basic Safety Training required.

STCW Crowd Management required, training provided.