Chef De Partie

Lindblad Expeditions; Seattle (WA); On-site; USD 23,985 - 25,830; Full time

Benefits offered by this job

Health insurance

401(k) plan

Room and board

Travel benefits

Uniforms provided

Training opportunities

Job summary

Lindblad Expeditions is seeking a Chef de Partie to join the galley aboard a Lindblad Expeditions vessel. You will support Head and Sous Chefs, prepare daily crew meals, and contribute to guest meal prep and buffet service.

This full-time, rotational role requires strong culinary fundamentals, accuracy, and teamwork. You will work about 12 hours per day on an 8 weeks on / 4 weeks off schedule, in a demanding but rewarding marine environment.

Qualifications

• Formal culinary training preferred.
• Minimum of 3 years’ experience on board passenger ships.
• Ability to work 10–12 hours a day in a galley.
• Ability to lift up to 50 pounds.
• Strong time-management and multitasking skills.
• Leadership and supervisory capabilities.

Responsibilities

• Assist Head/Sous Chef and team with guest and crew meals.
• Cook breakfast, lunch, and dinner including meat, fish, and vegetarian options.
• Work the action station during meal periods (e.g., omelets, carving stations).
• Assist in setting up hot lines, plating breakfasts/lunches/dinners.
• Train Pantry Chefs and galley dishwashers as needed.

Skills

Culinary skills

Team leadership

Time management

High volume cooking

Education

Culinary school training

Job description

About the Role

As Chef de Partie aboard a Lindblad Expeditions vessel, you will play a key role in the preparation of high‑quality meals. Your focus will be on cooking daily crew meals that are nourishing, balanced, and executed with care. You will also assist the Head and Sous Chef with guest meal prep, buffet setups, canapés, and action station service, and may be called on to help with inventory, provisioning, and sanitation efforts. The position is a full‑time, hands‑on, fast‑paced role that requires strong culinary fundamentals, solid time management, and a collaborative mindset.

The ideal candidate is organized, detail‑oriented, and comfortable managing multiple tasks in a high‑volume environment. You should be ready to step up and support the galley team as needed—including leading others or filling in for more senior roles when necessary. This is a full‑time, rotational position working approximately 12 hours per day on an 8 weeks on / 4 weeks off schedule.

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—bunking with one or two roommates for the full duration of your rotation. 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 prescription medications, as refills cannot be obtained while underway. Adaptability, self‑sufficiency, and a genuine enthusiasm for close‑knit team environments are essential.

Physical Demands

The role is physically demanding, performed in a moving marine environment. You will stand, walk, bend, kneel, squat, and climb steep interior stairs repeatedly throughout a 12‑hour shift, often during significant vessel motion. You must regularly lift and carry items up to 50 pounds and work without extended breaks across cleaning, dishwashing, laundry, and food service. Work is performed in confined spaces and high‑humidity environments, including the galley.

Essential Duties

• Assist the Head Chef, Sous Chef, Line Cook, and Pantry Chef in the preparation of all guest and crew meals following the company menu matrix and recipes.
• Participate in cooking and preparation of breakfast, lunch, and dinner, including meat, fish dishes, vegetarian options, and side dishes for both guest and crew meals.
• Work the action station during meal periods (e.g., omelets, carving stations, sauté action station).
• Execute primary responsibilities such as buffet action station, crew meal preparation, canapés, appetizers, prep, portioning, and cleaning.
• Assist in setting up and breaking down the hot line.
• Assist in plating breakfasts, lunches, and dinners with the Sous Chef and Line Cook.
• Assist the Head Chef in training and developing Pantry Chefs and galley dishwashers, following company policies and menus.

Cleaning

• Maintain cleanliness of the galley area and food storage rooms.
• Adhere to all CDC Vessel Sanitation Program and Health Canada requirements.
• Assist in dishwashing as needed or assigned.

Food Stores

• Assist in loading, handling, and proper storage of food and related items to maintain inventory at appropriate stocking levels and ensure proper rotation of perishable and non‑perishable items.

Safety and Security

• Participate in onboard safety training, meetings, and drills, including fire, abandon ship, man overboard, flooding, and medical emergencies, as directed by the Captain.
• Adhere to company policy on uniform to promote company image, safety, and standards.
• Participate in shore‑side training as required.
• Familiar with ISM codes and requirements.
• Maintain familiarity with all duties under the company Safety Management System and Emergency Station Billet duties.

Desired Qualifications

• Completion of formal training at a culinary school preferred.
• Minimum of 3 years’ experience working within the culinary team on board passenger ships preferred.
• Ability to work on their feet in a galley of high temperature for 10‑12 hours a day for the duration of the rotation.
• Ability to lift up to 50 pounds on a regular basis.
• Good time‑management skills; ability to handle multiple tasks, set priorities, and meet deadlines.
• Detail‑oriented and thorough; able to follow through on assigned tasks.
• Remain calm and clear‑headed under stressful situations.
• Step up when needed and act as Sous Chef if required.
• Good supervisory skills set, ability to work and develop others.
• Ability to work independently using creativity and initiative to complete assigned tasks.
• Perform well under pressure in a high‑volume, fast‑pace environment.
• Ability to have guest interaction and communicate the vision of the department and program.
• Experience with passenger vessels preferred.

Licenses/Certificates

• Current First Aid/CPR/AED certification required.
• STCW Basic Safety Training required.
• STCW Crowd Management required; training provided.
• STCW Maritime Security Awareness required; training provided.
• Transportation Workers ID Card (TWIC) required.
• USCG Medical Certificate required; training provided.

Our Benefits

• Health insurance: Medical, Dental, Vision.
• 401(k) plan with employer match.
• Room and board when scheduled.
• Travel day pay.
• Travel expenses paid.
• Travel benefits for employees and their families.
• Uniforms provided.
• Training opportunities.

Employment Contingencies

• In compliance with U.S. Coast Guard Regulations, you will undergo required drug tests, background check, and a post‑offer physical examination.
• Your employment is contingent upon passing these tests and being determined fit for sea duty.
• All crew must remain up to date with all required vaccines prior to the first day of employment and receive annual boosts as eligible; COVID‑19 vaccination is mandatory.

Compensation

The listed salary range reflects total daily compensation based on experience and vessel assignment. A base daily rate of $130‑$140 plus a guaranteed minimum gratuity of $50 is paid; any tips earned above the minimum are yours to keep.

Equal Opportunity Employer Statement

Lindblad Expeditions is an equal opportunity employer. We consider applicants without regard to race, sex, color, religion, national origin, age, disability, genetics, marital status, pregnancy, unemployment status, sexual orientation, citizenship status, or veteran status.