Line Cook

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 ROLE As a Line Cook aboard a Lindblad Expeditions vessel, you'll play a key role in delivering exceptional meals to both guests and crew in a fast-paced, team-oriented galley. This is a hands-on position responsible for prepping ingredients, cooking hot dishes, assisting with plating during meal service, and supporting daily culinary operations across the board.   You’ll work closely with the Head Chef and broader galley team to execute a high standard of food quality, presentation, and cleanliness while accommodating a variety of dietary needs. In addition to cooking responsibilities, you’ll assist with inventory, provisioning, cleaning, and dishwashing as needed — flexibility and teamwork are essential.   This role is physically demanding and requires a high level of stamina, professionalism, and attention to detail. Line Cooks work approximately 12+ hours per day on a rotational schedule of about 8 weeks on / 4 weeks off. It’s an exciting opportunity for someone who thrives in a dynamic environment, enjoys life at sea, and takes pride in creating memorable culinary experiences for others.   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.   ESSENTIAL DUTIES  

Food Preparation:

• Acts as a prep cook, and prepares multiple sauces, vegetables and hot dishes on a daily basis
• Works on a daily prep list based on stock levels, and usage directed by head chef
• Assists Chef de Partie composing crew meals within allotted time
• Assists the Head Chef and/or the Sous Chef and Chef de Partie in plating of guest breakfast, lunch and dinner as well as crew meals
• Working the action station during meal periods; Example but not limited to; Omelets, carving stations and the sauté action station.
• Providing alternatives to all dietary restrictions, crew and guest.
• Assists Pantry Chef where is needed.
• Assists in OOTB, on the ship or on shore
• Assisting in setting up/ break down of the hot line.
• Assisting during plating breakfast, lunch and dinners with Sous Chef and Chef De Partie.
• Assists the Head Chef with supervising/training/ developing the galley steward.
• Following company policies, and menus/ matrix. 

Galley Cleaning:

• Assists with cleaning all counter tops and working surfaces in the galley, clean the galley sinks, dry stores, walk-in coolers and dishwasher.  Assist in daily dishwashing operations.
• Adheres to all CDC Vessel Sanitation Program and Health Canada requirements.
• Maintains and organizes the refrigerators, dry stores, and freezers.
• Assists/supports with scraping/soaking of all dishes, pots & pans, cooking utensils, and eatin