Pantry Chef

Job description

**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 Pantry Chef is a core member of the shipboard galley team, responsible for cold food preparation, kitchen sanitation, and overall galley organization. Day-to-day responsibilities include preparing salads, garnishes, dressings, desserts, and other cold items for guest and crew meals, following recipes and direction from the Head Chef. The role also includes supporting galley cleanliness, rotating stock, assisting with dishwashing as needed, and ensuring all food storage areas meet safety and public health standards. This is a hands-on, fast-paced position that requires equal parts culinary skill and operational discipline. Pantry Chefs work on a rotational schedule of 8 weeks on / 4 weeks off, averaging 12–14 hours per day on split shifts with no days off during the rotation. **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 environments and remote travel. If those conditions sound like a challenge rather than an adventure, this may not be the right fit. **PHYSICAL DEMANDS** This is a physically demanding role performed in a moving marine environment. While performing the duties of this job, the employee is required to stand, walk, bend, kneel, squat, and climb steep interior stairs repeatedly throughout a 12-hour shift — including during periods of significant vessel motion. The employee must regularly lift and carry items up to 50 pounds. Work rotates continuously across cabin cleaning, dishwashing, laundry, and food service, often without extended breaks. Work is performed in confined spaces and high-humidity environments including the galley. ### RESPONSIBILITIES: **Food Preparation** - Prepares salads, garnishes, appetizers, dressings, cookies, desserts, and similar items as directed by the Head Chef. - Assists the Head Chef and/or Assistant Chef in preparing food items as directed. - Assists the Head Chef in supervising and training the galley steward. **Galley Cleaning** - Cleans countertops, working surfaces, sinks, and the dishwasher; able to serve as the shift's dishwasher when needed. - Adheres to all CDC Vessel Sanitation Program and Health Canada requirements. - Maintains and organizes the storeroom, galley cupboards, refrigerators, and freezers. - Supports the Steward in scraping and soaking all dishes, pots and pans, and cooking and eating utensils in accordance with applicable regulations. - Supports the Steward in loading, running, and unloading the dishwashing machine and storing items in their proper locations. **Storage & Inventory** - Assists in the proper storage, wrapping, handling, and display of food items. - Rotates current stock, disposes of spoiled items, and replenishes provisions and supplies as received. **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. ### QUALIFICATIONS: - Minimum 1 year of recent cooking and/or food service experience. - Good verbal communication skills. - Detail-oriented and thorough, with strong follow-through on assigned tasks. - Able to work independently, using creativity and initiative to complete tasks. - Strong time management skills; able to handle multiple tasks, set priorities, and meet deadlines. - Able to work well under pressure. - Able to get along with co-workers and support a team environment. ### LICENSES/CERTIFICATIONS - US Passport, or US Permanent Resident Card and valid passport - First Aid/CPR/AED certification (current) — required - STCW Basic Safety Training — required - STCW Crowd Management — required - USCG Medical Certificate — required - Maritime Security Awareness — required - Transportation Workers Identification Credential (TWIC) — required *Don't have all the required certifications yet? No problem — we'll help you obtain them during onboarding.*