Shipboard Head Chef

Supervise, train, and develop all galley staff, fostering a high-performing and collaborative team culture.

Manage onboard food costs through careful order review and disciplined local purchasing.

Coordinate with the Purchasing Department and Food & Beverage Manager to align on provisioning and budgets.

Step into other galley positions as needed — this is a hands-on leadership role.

Ensure uniform compliance across the galley team.

Maintain rigorous food safety standards in compliance with Lindblad Expeditions, CDC, and Canada Health regulations.

Lead the galley during CDC inspections, escorting inspectors and representing the team with confidence and professionalism.

Maintain proficiency in ISM codes and all duties outlined in the company Safety Management System and Emergency Station Billet.

Participate in all required shoreside training and onboard safety drills — including fire, abandon ship, man overboard, flooding, and medical emergencies — as directed by the Captain.

Minimum of 2 years of experience managing a culinary team; formal culinary school training and passenger ship experience preferred.

Strong time management skills with the ability to juggle multiple priorities, meet deadlines, and communicate effectively with both galley staff and shoreside personnel.

Comfortable presenting information and leading in one-on-one and small group settings.

Physically able to work on your feet in a high-temperature galley for 10–12 hours a day throughout the rotation, and lift up to 50 pounds regularly.

Able to remain calm, focused, and decisive under pressure.

STCW Basic Safety Training required, training provided.

STCW Crowd Management required, training provided.