Shipboard Head Chef - National Geographic Sea Bird & Sea Lion at Lindblad Expeditions

Seattle, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Feb, 26

Salary

297.0

Posted On

18 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Leadership, Time Management, Food Safety, Inventory Management, Meal Preparation, Sanitation Compliance, Communication, Team Collaboration, Menu Development, Special Dietary Needs, Sustainable Practices, Training and Development, Cost Management, Emergency Preparedness, Physical Stamina

Industry

Travel Arrangements

Description

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 The Shipboard Head Chef is a highly involved, hands-on leadership role responsible for the full scope of culinary operations onboard. As the leader of the galley team, you’ll be actively engaged in prepping, cooking, and plating meals for both guests and crew, ensuring quality, consistency, and presentation at every service. Beyond daily food preparation, the Head Chef is responsible for managing inventory, placing and tracking food orders, maintaining all sanitation and food safety protocols, and supporting a collaborative, productive team environment in the galley. This is a demanding, fast-paced position that requires strong leadership, excellent time management, and a passion for food and hospitality. The schedule includes split shifts totaling 12–14 hours per day, and the role follows a rotational assignment of approximately 2 months on and 1 month off. \n RESPONSIBILITIES: 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. DESIRED SKILLS AND QUALIFICATIONS Minimum of 2 years of 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. Licenses/Certificates Current First Aid/CPR/AED certification required. STCW Basic Safety Training required. STCW Crowd Management required, training provided. STCW Maritime Security Awareness required, training provided. Valid USCG Medical Card per STCW standards, training provided. Vessel Sanitation Public Health (CDC) preferred. \n $276 - $297 a day Target salary range listed is based on experience/vessel and reflects the total daily compensation. Breakdown of the total compensation range: $276 - $297 base daily rate + additional 10% in vacation pay Bonus opportunity target: 10% \n Our Benefits Vacation Pay (10% of the daily rate for each day worked) 7 Paid Holidays Health insurance including Medical, Dental, Vision 401(k) plan with employer match Room and board when scheduled Travel Day Pay Travel Expenses Paid Travel benefits for employees and their family Uniforms Provided Training Opportunities Short Pay Emergency Coverage Pay Employment is contingent on the following: - In compliance with U.S. Coast Guard Regulations, 46 CFR Parts 4, 5, and 16, you will be required to undergo the following drug tests: post-offer prior to start date, random, reasonable cause, and serious marine incident per US Federal guidelines. - Pre-offer background check; employment is contingent upon the results of this screening. - Post-offer physical examination; your employment is dependent upon being determined fit for sea duty. Continued employment is dependent upon consent to and passing these tests. Lindblad Expeditions continues to highly recommend that all new hires be up to date with all vaccines prior to the first day of employment and getting boosted annually when eligible, including those vaccines that protect against COVID-19. All crew must still comply with all country-specific vaccination requirements. Communication Skills Using the English language, this person must have the ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos. Must also possess the ability to effectively communicate--both in writing and orally--with a professional demeanor. PHYSICAL DEMANDS While performing the duties of this job, the employee is frequently required to sit, talk and hear. The employee will also be required to write and type. The employee is occasionally required to stand, walk, and reach with hands and arms. The physical demands per position are described in the Job Analysis sheet and are available to all applicants upon request. COMPENSATION STATEMENT Lindblad Expeditions determines the pay for positions using local, national, and industry-specific survey data. We evaluate external equity and the cost of labor/prevailing wage index in the relative marketplace for jobs directly comparable to jobs within our company. Our posted salary range is based on national data and may be refined for a candidate's region/town/cost of living. For new hires, we strive to make competitive offers allowing the new employee room for future growth. Salaries will be based on the applicant’s location, level of experience, education, and specialized knowledge and skills. An employee/candidate with a stronger skill set will receive higher pay. EQUAL OPPORTUNITY EMPLOYER STATEMENT At Lindblad Expeditions, we simply could not do our work without the diverse kaleidoscope of humanity that creates and delivers our remarkable offerings across the planet. As a Company that respects and celebrates the inherent diversity in the places we explore, we recognize the need to mirror that same diversity and all the interconnected perspectives within our organization. We are committed to building a community of different genders, races, ages, sexual orientations, chosen identities, and countries of origin where every person brings their whole self to work and whose skills, talents, and abilities are valued. We believe we can explore further and in a more meaningful way by actively creating a more diverse and inclusive organization where everyone feels they belong. Lindblad Expeditions is an equal opportunity employer. Individuals seeking employment at Lindblad Expeditions are considered without regard to race, sex, color, religion, national origin, age, disability, genetics, marital status, pregnancy, unemployment status, sexual orientation, citizenship status, or veteran status.

Responsibilities

The Shipboard Head Chef oversees all culinary operations onboard, ensuring quality and presentation of meals for guests and crew. This role includes managing inventory, food orders, and maintaining sanitation protocols while leading the galley team.