Line Cook, National Geographic Quest & National Geographic Venture

Lindblad Expeditions•Seattle, WA

1d•$150 - $156•Onsite

About The Position

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.

Requirements

Minimum 1 year recent cooking and/or food service experience.
Must have the ability to work on their feet in a galley of high temperature for 12-14 hours a day for the duration of the rotation
Must also be able to lift up to 50 pounds on a regular basis, walk up and down multiple flights of stairs while carrying product.
Good verbal communication skills.
Detail oriented and thorough; able to follow through on assigned tasks.
Ability to work independently using creativity and initiative to complete assigned tasks.
Strong time management skills; able to handle multiple tasks, set priorities and meet deadlines.
Work well under pressure.
Ability to get along with co-workers and support a team environment.
Licenses/Certificates: US Passport or valid passport with US Permanent Residence Card required.
STCW Basic Safety Training (BST) required.
STCW Crowd Management (CM) required.
STCW Maritime Security Awareness (MSA) required.
USCG Medical Certificate required.
Current First Aid/CPR certification required.
TWIC required.
Communication Skills Using the English language, this person must have the ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos.
Must also possess the ability to effectively communicate--both in writing and orally--with a professional demeanor.

Responsibilities

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 eating utensils in accordance with applicable regulations.
Assist/supports in loading, running and removing items from the dishwashing machine and placing items in appropriate storage locations.
Storage/Inventory: Assists in the proper storage, wrapping, handling and display of food items.
Rotates present stock, disposes of spoiled items, and replaces with provisions and other supplies as received.
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.