Chef De Partie

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 ROLEAs Chef de Partie aboard a Lindblad Expeditions vessel, you’ll take a key role in the preparation of high-quality meals — with a special focus on cooking daily crew meals that are nourishing, balanced, and executed with care. You’ll also assist the Head and Sous Chef with guest meal prep, buffet setups, canapés, and action station service, and may be called on to help with inventory, provisioning, and sanitation efforts. This is a hands-on, fast-paced role that requires strong culinary fundamentals, solid time management, and a collaborative mindset.
The ideal candidate is organized, detail-oriented, and confident managing multiple tasks in a high-volume environment. You should also be ready to step up and support the galley team as needed — including leading others or filling in for more senior roles when necessary. This is a full-time, rotational position working approximately 12 hours per day on an 8 weeks on / 4 weeks off schedule.
ESSENTIAL DUTIES 

Food Preparation:

• Assists the Head Chef, Sous Chef, Line Cook, and Pantry Chef, in the preparation of all guest and crew meals following company menu matrix and recipes.
• Participates in the actual cooking and preparation of breakfast, lunch and dinner; meat, fish dishes, vegetarian options, side dishes for both guest and crew meals.
• Working the action station during meal periods; Example but not limited to; Omelets, carving stations and the sauté action station.
• Primary responsibilities include buffet action station, crew meal preparation and execution, canapes and appetizers as well as prepping, portioning, and cleaning.
• Assisting in setting up/ break down of the hot line.
• Assisting during plating breakfast, lunch and dinners with Sous Chef, Line Cook.
• Assists Head Chef in training, and developing of the Pantry Chefs, and galley dishwashers, by following company policies, and menus. 

Cleaning:

• Helps maintain the cleanliness of the galley area and food storage rooms.
• Adheres to all CDC Vessel Sanitation Program and Health Canada requirements.
• Assists in dishwashing as needed and/or assigned.

Food Stores:

• Assists in loading, handling and proper storage of food and related items to maintain inventory at appropriate stocking levels and to ensure proper rotation of perishable and non perishable food items.

Safety and Security

• Participates in on board safety training, meetings and drills, as directed by the Captain, including fire, abandon ship, man overboard, flooding and medical emergencies.
• Adheres to Company’s policy on uniform, to promote company’s image, safety, and standards.
• Participates in shore side training as required by the company. 
• Familiar with the ISM codes and requirements.
• Maintains familiarity with all duties under the company Safety Management System and Emergency Station Billet duties.

Desired qualifications

• Completion of formal training at a culinary school preferred.
• Minimum of 3 years’ experience working within the culinary team on board passenger ships preferred
• 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
• Must be able to lift up to 50 pounds on a regular basis
• Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines.
• Detail oriented and thorough; able to follow through on assigned tasks.
• Must be able to stay calm and clear headed under stressful situations
• Ability to step up when needed, and act as Sous Chef should the need arise.
• Good supervisory skills set, and ability to work develop others
• Ability to get along with co-workers and support a team environment.
• Ability to communicate successfully with galley team members; and office personnel
• Ability to work independently using creativity and initiative to complete assigned tasks.
• Work well under pressure in a high volume, fast pace environment
• Ability to have guest interaction and communicate with them the vision of the department, and program
• Experience with passenger vessels preferred.

Licenses/Certificates