Shipboard Head Chef

Lindblad Expeditions•Seattle, WA

1d•$334 - $401•Onsite

About The Position

In this hands-on role, the Shipboard Head Chef is responsible for all aspects of culinary operations on the ship, including prepping, cooking, and plating dishes as the lead of the 6-member galley team. With cooking as only one aspect of this multi-faceted role, the Head Chef is also responsible for maintaining inventory, ordering food stores, managing the onboard sanitation program, and managing the galley team. This position works 12-14 hours per day on split shifts to cover the responsibilities. This is a full-time, rotational position working a schedule of approximately 2 months on and 1 month off. Candidates must be genuinely prepared for sustained physical demand in a remote, at-sea environment before applying.

Requirements

Minimum of 2 years of experience managing a culinary team
STCW Basic Safety Training required
STCW Crowd Management required
Maritime Security Awareness required
Valid USCG Medical Certificate required
First Aid/CPR/AED certification required
Transportation Worker's Identification Credential (TWIC) required
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.

Nice To Haves

Formal culinary school training
Passenger ship experience preferred
Vessel Sanitation Public Health (CDC) preferred

Responsibilities

Lead all aspects of guest and crew dining, bringing Lindblad's menu matrix to life through regional, sustainable, and fresh ingredients that reflect the destinations we explore.
Own the full cycle of meal production — from butchering and portioning to preparation, presentation, and flavor — while actively cooking alongside your team.
Manage food provisioning end-to-end: ordering, loading, store checks, FIFO rotation, inventory, and supplier communication, ensuring quality at every step.
Anticipate and accommodate special dietary needs and allergies with professionalism and care.
Champion Lindblad's sustainable seafood program and stay current on culinary trends to keep menus fresh and relevant.
Maintain open, proactive communication with the Hotel Manager on all operational matters.
Supervise, train, and develop all galley staff, fostering a high-performing and collaborative team culture.
Manage onboard food costs through careful order review and disciplined local purchasing.
Coordinate with the Purchasing Department and Food & Beverage Manager to align on provisioning and budgets.
Step into other galley positions as needed — this is a hands-on leadership role.
Ensure uniform compliance across the galley team.
Maintain rigorous food safety standards in compliance with Lindblad Expeditions, CDC, and Canada Health regulations.
Lead the galley during CDC inspections, escorting inspectors and representing the team with confidence and professionalism.
Maintain proficiency in ISM codes and all duties outlined in the company Safety Management System and Emergency Station Billet.
Participate in all required shoreside training and onboard safety drills — including fire, abandon ship, man overboard, flooding, and medical emergencies — as directed by the Captain.