Galley Careers – National Geographic Quest & National Geographic Venture

Lindblad Expeditions•Seattle, WA

3d•Onsite

About The Position

Lindblad Expeditions is seeking qualified candidates for various galley positions on the National Geographic Quest and National Geographic Venture. This is a unique opportunity for individuals passionate about culinary arts and travel, offering a chance to work year-round in spectacular global locations. The role provides a unique lifestyle where meals, room, and laundry are covered, allowing for significant savings. Lindblad Expeditions is building a pool of candidates for roles including Shipboard Head Chef, Sous Chef, Pastry Chef, Chef de Partie, Line Cook, and Pantry Chef, to ensure rapid hiring when positions become available. Candidates must be prepared for the physical demands of a remote, at-sea environment.

Requirements

Genuinely prepared for sustained physical demand in a remote, at-sea environment
Minimum 2 years managing a culinary team (Shipboard Head Chef)
Minimum 2 years' experience on a passenger ship culinary team (Sous Chef)
Minimum 2 years' culinary industry experience aboard passenger ships (Pastry Chef)
Minimum 1–2 years' culinary experience aboard passenger ships (Chef de Partie)
Minimum 2 years of recent cooking and/or food service experience (Line Cook)
Minimum 1 year of recent cooking and/or food service experience (Pantry Chef)
US Passport, or US Permanent Resident Card with valid passport
STCW Basic Safety Training
STCW Crowd Management
STCW Maritime Security Awareness
USCG Medical Certificate
Current First Aid/CPR/AED certification
Transportation Workers Identification Credential (TWIC)
Ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos in English
Ability to effectively communicate orally and in writing with a professional demeanor
Adaptable, self-sufficient, and energized by close-knit team environments and remote travel

Nice To Haves

Formal culinary training (Shipboard Head Chef)
Passenger ship experience (Shipboard Head Chef)
Formal culinary training (Sous Chef)
Culinary or baking/pastry school training (Pastry Chef)
Culinary school training (Chef de Partie)

Responsibilities

Following the Company menu matrix and recipes for guest and crew meals
Assisting with buffet setups, action stations, and plating during meal service
Maintaining galley cleanliness and food storage areas in line with CDC Vessel Sanitation Program and Health Canada requirements
Assisting with dishwashing, inventory, provisioning, and stock rotation as needed
Participating in onboard safety training, drills, and Emergency Station Billet duties as directed by the Captain
Supporting a collaborative, team-first galley culture
Leading all culinary operations onboard as head of the 6-member crew (Shipboard Head Chef)
Hands-on cooking alongside the team, menu execution, provisioning, plating (Shipboard Head Chef)
Owning sanitation compliance, food costs, and staff development (Shipboard Head Chef)
Stepping into any other galley role when the team needs it (Shipboard Head Chef)
Assisting the Head Chef in all galley operations, including butchering and prep (Sous Chef)
Training Pantry Chefs and other team members (Sous Chef)
Running the galley in the Head Chef's absence (Sous Chef)
Creating and executing daily production of breads, plated desserts, teatime treats, and dietary-specific items (Pastry Chef)
Managing daily production and working with the Head Chef on inventory and ordering (Pastry Chef)
Working buffet setups, canapés, and action stations for guests (Chef de Partie)
Leading crew meals and taking creative license with their menus (Chef de Partie)
Prepping ingredients and cooking hot dishes for guests and crew (Line Cook)
Supporting inventory, provisioning, cleaning, and dishwashing (Line Cook)
Handling cold food prep, including salads, garnishes, dressings, and desserts (Pantry Chef)
Following recipes and direction from the Head Chef (Pantry Chef)
Owning kitchen sanitation and galley organization (Pantry Chef)