Assistant 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

The Assistant Chef is responsible for assisting in the preparation of all guest and crew meals. In addition, the Assistant Chef may prep, load stores and provisions, clean, and wash dishes, as well as most of the baking that happens onboard.

This position works 12 hours per day, approximately 8 weeks on, 4 weeks off rotational schedule.

RESPONSIBILITIES

Food Preparation

Culinary

• Assists the Head Chef in preparing all guest and crew meals in accordance with Company menu matrix and recipes.
• Cooks and prepares food as a member of the galley staff, with primary responsibility for baking breads and desserts, executing breakfast, and completing other prep as directed by the Head Chef.
• Supports the Head Chef in training and developing Pantry Chefs, fellow Assistant Chefs, and galley stewards in line with Company policies and menus.

Cleaning

• Helps maintain 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 or assigned.

Food Stores

• Assists in loading, handling, and properly storing food and related items to maintain appropriate stocking levels and ensure correct rotation of perishable and non-perishable goods.

Safety & Security

• Participates in onboard safety training, meetings, and drills as directed by the Captain, including fire, abandon ship, man overboard, flooding, and medical emergencies.
• Adheres to the Company's uniform policy to uphold its image, safety, and standards.
• Participates in shoreside training as required by the Company.
• Maintains familiarity with ISM codes and requirements.
• Understands all duties under the Company Safety Management System and Emergency Station Billet.

DESIRED SKILLS AND QUALIFICATIONS

• Minimum of 2 years restaurant or banquet cooking in positions of increasing responsibility, including line cooking and prep work.
• Some baking experience — you don't need to be a trained pastry chef, just comfortable working with breads, desserts, and the like.
• 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.
• Experience with passenger vessels preferred.

Licenses/Certificates

• USCG Medical Certificate — required
• First Aid/CPR certification (current) — required
• STCW Crowd Management — required
• Maritime Security Awareness — required
• STCW Basic Safety Training — preferred
• Vessel Sanitation Public Health — preferred

Don't have all the required certifications yet? No problem — we'll help you obtain them during onboarding.