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Lindblad Expeditions

Posted 12 days ago

Open

Assistant Chef

SeattleOn-siteFull-time

AI Summary

Assist Chef on a remote expedition vessel, handling baking, meal prep, and galley duties while supporting the Head Chef and training junior staff.

About this role

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
Our Assistant Chef is also the ship's Baker — a true dual role. You'll work alongside the galley team to prepare fresh meals for guests and crew, while owning the onboard baking: breads, desserts, cookies, and more, made from scratch each day. Beyond baking, you'll handle prep, load stores and provisions, keep the galley clean, and manage dishwashing — the full rhythm of a working expedition kitchen.
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.
RESPONSIBILITIES:

Food Preparation

Culinary

  • Assists the Head Chef in preparing all guest and crew meals in accordance with Company menu matrix and recipes.
  • Cooks and prepares food as a member of the galley staff, with primary responsibility for baking breads and desserts, executing breakfast, and completing other prep as directed by the Head Chef.
  • Supports the Head Chef in training and developing Pantry Chefs, fellow Assistant Chefs, and galley stewards in line with Company policies and menus.
    • Cleaning
  • Helps maintain the cleanliness of the galley and food storage areas.
  • Adheres to all CDC Vessel Sanitation Program and Health Canada requirements.
  • Assists with dishwashing as needed or assigned.
    • Food Stores
  • Assists in loading, handling, and properly storing food and related items to maintain appropriate stocking levels and ensure correct rotation of perishable and non-perishable goods.
    • Safety & Security
  • Participates in onboard safety training, meetings, and drills as directed by the Captain, including fire, abandon ship, man overboard, flooding, and medical emergencies.
  • Adheres to the Company's uniform policy to uphold its image, safety, and standards.
  • Participates in shoreside training as required by the Company.
  • Maintains familiarity with ISM codes and requirements.
  • Understands all duties under the Company Safety Management System and Emergency Station Billet.

    • DESIRED SKILLS AND QUALIFICATIONS

  • Minimum of 2 years restaurant or banquet cooking in positions of increasing responsibility, including line cooking and prep work.
  • Some baking experience — you don't need to be a trained pastry chef, just comfortable working with breads, desserts, and the like.
  • Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines.
  • Ability to get along with co-workers and support a team environment.
  • Experience with passenger vessels preferred.

    • Licenses/Certificates

  • USCG Medical Certificate — required
  • First Aid/CPR certification (current) — required
  • STCW Crowd Management — required
  • Maritime Security Awareness — required
  • STCW Basic Safety Training — preferred
  • Vessel Sanitation Public Health — preferred

    • Don't have all the required certifications yet? No problem — we'll help you obtain them during onboarding.

    Skills

    Bakery/bread MakingCDC Vessel Sanitation Program AdherenceCrew Management And Training SupportCulinary TeamworkDessert PreparationDishwashing And Ware WashingFirst Aid/CPR (certification)Food Storage And Stock RotationHealth Canada Food Safety RequirementsISM Code FamiliarityKitchen Cleanliness And SanitationMeal Prep And PlatingSafety Drills And Onboard Safety ProceduresSTCW Basics (Basic Safety Training)Time Management In A High-workload EnvironmentUSCG Medical CertificateVessel Sanitation StandardsVessel Security Awareness

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