Shipboard Head Chef

WHO WE ARE
Lindblad Expeditions is a true pioneer in Expedition Travel. From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world’s most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”.

ABOUT THE ROLE
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.
 
WORK SCHEDULE
Chefs work an average of 12 hours per day, every day, with no days off throughout your 8-week rotation onboard. 
 
LIVING CONDITIONS 
Crew quarters are compact and shared — you will bunk with one or two roommates for the full duration of your rotation, with minimal personal space. The vessel operates in remote locations with limited or no port access between expeditions, so cell service and internet may be unavailable for extended periods. You must bring a sufficient supply of any prescription medications, as refills cannot be obtained while underway.
 
This lifestyle suits people who are adaptable, self-sufficient, and genuinely energized by close-knit team en...