Sous Chef

Lindblad Expeditions

40d•$235 - $248•Onsite

About The Position

The Sous Chef works alongside the Head Chef to prepare every guest and crew meal on board. Beyond the line, the role includes prepping, loading stores and provisions, cleaning, washing dishes, and helping out the rest of the team. It's hands-on, fast-moving galley work in one of the most remote settings a kitchen can operate in. This is expedition life at sea, and it asks a lot. Before applying, be honest with yourself about whether you're ready for sustained physical demand, far from home, for weeks at a time.

Requirements

Formal culinary school training preferred.
Minimum of 2 years' experience on a passenger ship's culinary team preferred.
Strong time-management skills, with the ability to juggle multiple tasks, set priorities, and meet deadlines.
Ability to step up and act as Head Chef when needed.
Solid supervisory skills and a collaborative, team-first approach.
Clear communication with galley team members, office personnel, and guests—including the ability to share the vision of the department and program with guests.
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.
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

Assists the Head Chef in preparing all guest and crew meals, following the Company menu matrix and recipes.
Cooks and prepares breakfast, lunch, and dinner—including meat, fish, and vegetarian dishes—for both guests and crew.
Handles butchering, prepping, portioning, and cooking as directed by the Head Chef.
Supports the Head Chef in training and developing Pantry Chefs, fellow Sous Chefs, and galley stewards in line with Company policies and menus.
Maintains the cleanliness of the galley and food storage areas.
Adheres to all CDC Vessel Sanitation Program and Health Canada requirements.
Assists with dishwashing as needed.
Loads, handles, and properly stores food and related items, maintaining appropriate stock levels and ensuring correct rotation of perishable and non-perishable goods.
Participates in onboard safety training, meetings, and drills as directed by the Captain—including fire, abandon ship, man overboard, flooding, and medical emergencies.
Completes shoreside training as required by the Company.
Maintains familiarity with the ISM Code, the Company Safety Management System, and assigned Emergency Station Billet duties.
Adheres to the Company uniform policy, upholding its image, safety, and standards.