Galley Careers – National Geographic Quest & National Geographic Venture
About The Position
This is a unique opportunity for individuals passionate about culinary arts and adventure. Lindblad Expeditions is seeking qualified candidates for various galley positions on their U.S. fleet, specifically the National Geographic Quest and National Geographic Venture. This role offers a "way of life" rather than just a job, with year-round operation in spectacular global locations. Crew members benefit from covered meals, room, and laundry while onboard, making it an excellent opportunity to save money. The company is building a pool of candidates for positions including Shipboard Head Chef, Sous Chef, Pastry Chef, Chef de Partie, Line Cook, and Pantry Chef, aiming to fill roles quickly as they become available. The application process includes an initial screening to assess experience and goals, and to determine the best fit for potential roles before they are officially open. Candidates must be prepared for the physical demands of working at sea in a remote environment.
Requirements
- Minimum 2 years managing a culinary team (Head Chef)
- Minimum 2 years' experience on a passenger ship culinary team preferred (Sous Chef)
- Minimum 2 years' culinary industry experience aboard passenger ships preferred (Pastry Chef)
- Minimum 1–2 years' culinary experience aboard passenger ships preferred (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
- Genuine preparation for sustained physical demand in a remote, at-sea environment
- Ability to stand, walk, bend, kneel, squat, and climb steep interior stairs repeatedly throughout a 12-hour shift, including during periods of significant vessel motion
- Ability to regularly lift and carry items up to 50 pounds
Nice To Haves
- Formal culinary training and passenger ship experience preferred (Head Chef)
- Formal culinary training preferred (Sous Chef)
- Culinary or baking/pastry school training preferred (Pastry Chef)
- Culinary school training preferred (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 (Head Chef)
- Hands-on through the full cycle of meal production, from menu execution and provisioning to plating (Head Chef)
- Owning sanitation compliance, food costs, and staff development (Head Chef)
- Stepping into any other galley role when the team needs it (Head Chef)
- Assisting the Head Chef through every guest and crew meal, from butchering and prep to cooking and plating (Sous Chef)
- Helping train Pantry Chefs and the rest of the team (Sous Chef)
- Running the galley yourself as Head Chef when the moment calls for it (Sous Chef)
- Managing daily production and working closely with the Head Chef on inventory and ordering (Pastry Chef)
- Working buffet setups, canapés, and action stations for guests (Chef de Partie)
- Taking the lead on crew meals (Chef de Partie)
- Prepping ingredients, cooking hot dishes, and assisting with plating during meal service for both guests and crew (Line Cook)
- Supporting inventory, provisioning, cleaning, and dishwashing (Line Cook)
- Handling cold food prep from salads and garnishes to dressings and desserts (Pantry Chef)
- Following recipes and direction from the Head Chef (Pantry Chef)
- Owning kitchen sanitation and galley organization (Pantry Chef)
Benefits
- Crew travel benefits for time off
- Meals covered onboard
- Room covered onboard
- Laundry covered onboard
- Guaranteed daily gratuity for most roles
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
