Pastry Chef

Lindblad Expeditions•Seattle, WA

8d•$225 - $239•Onsite

About The Position

The Pastry Chef is a key member of the galley team and this is a hands-on role with real creative license, not one where you're baking the same dessert menu night after night. From freshly baked breads and pastries to plated desserts, teatime treats, and special occasion items, Pastry Chefs are encouraged to put their own spin on things and shape the guest dining experience directly. You'll also support dietary needs like gluten-free, vegan, and allergy-sensitive items, all while delivering consistent quality and presentation. Working closely with the Head Chef, you'll manage daily production, help with inventory and ordering, and uphold sanitation and food safety standards at all times. While baking and pastry is the focus, you'll also pitch in on broader galley operations — cleaning, provisioning, and occasional support with crew meals or dishwashing. This role is ideal for someone with strong baking and pastry skills, excellent time management, and a passion for working in a dynamic, team-driven environment. Pastry Chefs work approximately 12 hours per day on a rotational schedule of 8 weeks on / 4 weeks off. Candidates must be genuinely prepared for sustained physical demand in a remote, at-sea environment before applying.

Requirements

Completion of formal training at a culinary or Baking and pastry school preferred.
Minimum of 2 yearsâ€™ experience in the culinary industry on board passenger ships preferred.
Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines.
Ability to get along with co-workers and support a team environment.
May be responsible for training and guiding others and/or reviewing their work.
US Passport, or US Permanent Resident Card with valid passport.
STCW Basic Safety Training required.
STCW Crowd Management required, training provided
USCG Medical Certificate required, training provided
STCW Maritime Security Awareness required, training provided
Current First Aid/CPR certification required.
TWIC required.

Responsibilities

Participates in the actual baking of guest breakfast, lunch, and dinner breads (both sweet and savory), as well as any spreads, jams, or butter accompanying breads, as well as any baked goods for meal periods.
Prepares and plates guest dinner and lunch desserts, including mise en place, sauce, and garnish.
Prepares mid-morning and high tea pastries and baked goods, and any out-of-the-blue and "welcome" baked goods.
Prepares and produces baked goods and desserts per required dietary restrictions (GF, vegan, kosher, lactose-free).
May assist in production of crew meals.
Works with the Head Chef on inventory and baking/pastry orders
Responsible for all baking and pastry area food service sanitary compliance. Including, but not limited to, all equipment and countertop equipment, deck, bulkheads and overheads.
Respects and follows proper FIFO for all baking and pastry pantry.
Helps maintain organization in the walk-in cooler and freezer, and respects the designated areas of storage within the walk-ins
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.
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.
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 Companyâ€™s policy on uniform, to promote companyâ€™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.
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.