Shipboard Head Chef

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 ensuring our guests experience the “Exhilaration of Discovery”.
ABOUT THE ROLEIn 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 which consists of six other members: Sous Chef, Chef de Partie, Line Cook, Pantry Chef, Pastry Chef and the Galley Steward. 
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.

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’ 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.

Our BenefitsVacation Pay (10% of the daily rate for each day worked)7 Paid HolidaysHealth insurance including Medical, Dental, Vision  401(k) plan with employer match  Room and board when scheduledTravel Day PayTravel Expenses Paid