Company Overview
Discover the world from a fresh perspective with the trailblazer in modern expedition cruising.
Since launching the first non-scientific civilian expedition to Antarctica in 1966, Lindblad Expeditions has remained at the forefront of adventure travel. Today, the company operates the industry’s largest and most diverse fleet of 19 purpose-built, owned, chartered, and leased expedition vessels, delivering unparalleled exploration experiences across the globe.
About the Role
As the Shipboard Head Chef, you will play a hands-on leadership role in all aspects of the ship’s culinary operations. You will be responsible for preparing, cooking, and plating dishes while leading a six-member galley team, ensuring exceptional dining experiences for both guests and crew.
Beyond cooking, this multi-faceted position involves inventory management, ordering food supplies, overseeing sanitation programs, and supervising the galley team, which includes a Sous Chef, Chef de Partie, Line Cook, Pantry Chef, Pastry Chef, and Galley Steward.
This full-time rotational role requires working 12-14 hours per day on split shifts, following a schedule of approximately two months on, one month off.
Key Responsibilities
Culinary Operations
- Lead the preparation of guest and crew meals, adhering to Lindblad’s menu matrix and recipes with a focus on regional, sustainable, and fresh ingredients.
- Direct meal production, including butchering, portioning, preparation, plating, and presentation.
- Oversee food provisioning, ordering, loading, and inventory management, ensuring First In, First Out (FIFO) rotation.
- Manage special dietary needs and allergies.
- Support the company’s sustainable seafood program.
- Stay updated on culinary trends to enhance menu offerings.
- Work closely with the Hotel Manager to address operational needs.
Team Leadership & Supervision
- Train, mentor, and oversee galley staff development.
- Manage onboard food costs, monitor purchases, and collaborate with the Purchasing Department and Food & Beverage Manager.
- Lead galley operations during CDC inspections, escorting inspectors and providing professional responses.
- Enforce uniform compliance among chefs and galley crew.
- Step in to assist with other galley positions as needed.
Safety & Sanitation Compliance
- Maintain strict food safety and sanitation standards per Lindblad Expeditions, CDC, and Canada Health regulations.
- Participate in shore-side training and onboard safety drills (fire, abandon ship, man overboard, flooding, and medical emergencies).
- Ensure all galley team members comply with company safety policies and maintain proficiency in ISM codes and Safety Management System duties.
- Maintain galley sanitation and adhere to public health standards.
Desired Skills & Qualifications
- Minimum 2 years of experience managing a culinary team.
- Formal culinary training preferred.
- Experience on passenger ships is a plus.
- Strong time management and multitasking abilities.
- Excellent communication and leadership skills to coordinate with galley team members and office personnel.
- Ability to work in a hot galley environment for extended hours (10-12 hours per day).
- Capability to lift up to 50 pounds regularly and remain composed under pressure.
Required Licenses & Certifications
- First Aid/CPR/AED certification (required).
- STCW Basic Safety Training (required).
- STCW Crowd Management & Maritime Security Awareness (training provided).
- Valid USCG Medical Card per STCW standards (training provided).
- Vessel Sanitation Public Health (CDC) certification (preferred).
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