Posted 1 month ago

Shipboard Head Chef

SeattleOn-siteFull-time

AI Summary

WHO WE ARELindblad 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 ensur

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

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.

RESPONSIBILITIES:

Lead all aspects of guest and crew dining, bringing Lindblad's menu matrix to life through regional, sustainable, and fresh ingredients that reflect the destinations we explore.

Own the full cycle of meal production — from butchering and portioning to preparation, presentation, and flavor — while actively cooking alongside your team.

Manage food provisioning end-to-end: ordering, loading, store checks, FIFO rotation, inventory, and supplier communication, ensuring quality at every step.

Anticipate and accommodate special dietary needs and allergies with professionalism and care.

Champion Lindblad's sustainable seafood program and stay current on culinary trends to keep menus fresh and relevant.

Maintain open, proactive communication with the Hotel Manager on all operational matters.

Leadership & Team Development

Supervise, train, and develop all galley staff, fostering a high-performing and collaborative team culture.

Manage onboard food costs through careful order review and disciplined local purchasing.

Coordinate with the Purchasing Department and Food & Beverage Manager to align on provisioning and budgets.

Step into other galley positions as needed — this is a hands-on leadership role.

Ensure uniform compliance across the galley team.

Safety, Sanitation & Compliance

Maintain rigorous food safety standards in compliance with Lindblad Expeditions, CDC, and Canada Health regulations.

Lead the galley during CDC inspections, escorting inspectors and representing the team with confidence and professionalism.

Maintain proficiency in ISM codes and all duties outlined in the company Safety Management System and Emergency Station Billet.

Participate in all required shoreside training and onboard safety drills — including fire, abandon ship, man overboard, flooding, and medical emergencies — as directed by the Captain.

DESIRED SKILLS AND QUALIFICATIONS

Minimum of 2 years of experience managing a culinary team; formal culinary school training and passenger ship experience preferred.

Strong time management skills with the ability to juggle multiple priorities, meet deadlines, and communicate effectively with both galley staff and shoreside personnel.

Comfortable presenting information and leading in one-on-one and small group settings.

Physically able to work on your feet in a high-temperature galley for 10–12 hours a day throughout the rotation, and lift up to 50 pounds regularly.

Able to remain calm, focused, and decisive under pressure.

Licenses/Certificates

STCW Basic Safety Training required, training provided.

STCW Crowd Management required, training provided.

Maritime Security Awareness required, training provided.

Valid USCG Medical Certificate required, training provided.

First Aid/CPR/AED certification required.

Transportation Worker's Identification Credential (TWIC) required.

Vessel Sanitation Public Health (CDC) preferred.

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