Sous Chef

Lindblad Expeditions; United States; On-site; USD 43,357 - 45,756; Full time

Benefits offered by this job

Health insurance including Medical, No

401(k) plan with employer match

Room and board when scheduled

Travel Day Pay

Travel Expenses Paid

Travel benefits for employees and your

Uniforms Provided

Training Opportunities

Job summary

The Sous Chef on Lindblad Expeditions joins our Head Chef to prepare guest and crew meals aboard a vessel, with hands-on galley duties, loads stores, and assists in galley operations in remote locations. This is expedition life at sea, demanding physical endurance and adaptability for weeks away from home.

Work involves 12–14 hour days, 8-week rotations, compact crew quarters, limited port access, and a fast-paced environment where teamwork and safety are paramount.

Qualifications

• Formal culinary training preferred.
• Minimum 2 years’ experience on a passenger ship’s culinary team preferred.
• Strong time-management and multi-tasking abilities.
• Ability to step up as Head Chef when needed.
• Solid supervisory and a collaborative, team-first approach.
• Clear communication with galley team and guests.

Responsibilities

• Assist the Head Chef in preparing all meals following the Company menu matrix and recipes.
• Cook breakfast, lunch, and dinner for guests and crew, including meat, fish, and vegetarian dishes.
• Handle butcher­ing, prepping, portioning, and cooking as directed by the Head Chef.
• Support Head Chef in training Pantry Chefs, fellow Sous Chefs, and galley stewards.
• Maintain galley cleanliness and sanitation, adhering to CDC Vessel Sanitation Program requirements.
• Load, store, and rotate food and related items, managing inventory.

Skills

Culinary leadership

Time management

Team supervision

Operational galley skills

Communication

Education

Culinary school training

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 Sous Chef works alongside the Head Chef to prepare every guest and crew meal on board. Beyond the line, the role includes prepping, loading stores and provisions, cleaning, washing dishes, and helping out the rest of the team. It's hands‑on, fast‑moving galley work in one of the most remote settings a kitchen can operate in.

This is expedition life at sea, and it asks a lot. Before applying, be honest with yourself about whether you're ready for sustained physical demand, far from home, for weeks at a time.

WORK SCHEDULE

Chefs work an average of 12-14 hours per day, every day, with no days off across an 8‑week rotation on board.

LIVING CONDITIONS

Crew quarters are compact and shared—you'll bunk with one or two roommates for the full rotation, with minimal personal space. Our vessels operate in remote locations with limited or no port access between expeditions, so cell service and internet may be unavailable for extended stretches. Bring a sufficient supply of any prescription medications, as refills can't be obtained while underway.

This life suits people who are adaptable, self‑sufficient, and genuinely energized by close‑knit crews and remote travel. If that reads as a challenge rather than an adventure, this likely isn't the right fit—and that's okay.

PHYSICAL DEMANDS

This is a physically demanding role performed on a moving vessel. Throughout a 12‑hour shift, you'll stand, walk, bend, kneel, squat, and climb steep interior stairs repeatedly—including during significant vessel motion. You'll regularly lift and carry items up to 50 pounds. The work rotates continuously across food service, dishwashing, cleaning, and laundry, often without extended breaks, in confined and high‑humidity spaces including the galley.

ESSENTIAL DUTIES

Food Preparation

• Assists the Head Chef in preparing all guest and crew meals, following the Company menu matrix and recipes.
• Cooks and prepares breakfast, lunch, and dinner—including meat, fish, and vegetarian dishes—for both guests and crew.
• Handles butchering, prepping, portioning, and cooking as directed by the Head Chef.

Training & Development

• Supports the Head Chef in training and developing Pantry Chefs, fellow Sous Chefs, and galley stewards in line with Company policies and menus.

Cleaning & Sanitation

• Maintains 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.

Food Stores

• Loads, handles, and properly stores food and related items, maintaining appropriate stock levels and ensuring 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.
• Completes shoreside training as required by the Company.
• Maintains familiarity with the ISM Code, the Company Safety Management System, and assigned Emergency Station Billet duties.
• Adheres to the Company uniform policy, upholding its image, safety, and standards.

QUALIFICATIONS

• Formal culinary school training preferred.
• Minimum of 2 years’ experience on a passenger ship’s culinary team preferred.
• Strong time‑management skills, with the ability to juggle multiple tasks, set priorities, and meet deadlines.
• Ability to step up and act as Head Chef when needed.
• Solid supervisory skills and a collaborative, team‑first approach.
• Clear communication with galley team members, office personnel, and guests—including the ability to share the vision of the department and program with guests.

REQUIRED LICENSES/CERTIFICATIONS

• US Passport or valid passport with US Permanent Residence Card required.
• STCW Basic Safety Training (BST) required.
• STCW Crowd Management (CM) required.
• STCW Maritime Security Awareness (MSA) required.
• USCG Medical Certificate required.
• Current First Aid/CPR certification required.
• TWIC required.

$235 – $248 a day

Compensation

Your total daily compensation combines a competitive base rate with guaranteed gratuities, set according to your experience and vessel assignment:

• Base daily rate: $185–$198 per day
• Guaranteed gratuities: $50 per day
• Total guaranteed daily compensation: $235–$248 per day

A note on gratuities: Our guests consistently recognize the crews who make their expeditions unforgettable, and our galley teams are a big part of that. That's why we guarantee every crew member in the tip pool a minimum of $50 per day—and anything earned beyond that is yours to keep.

Our Benefits

• Health insurance including 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 family
• Uniforms Provided
• Training Opportunities

Employment is contingent on the following

• In compliance with U.S. Coast Guard Regulations, 46 CFR Parts 4, 5, and 16, you will be required to undergo the following drug tests: post‑offer prior to start date, random, reasonable cause, and serious marine incident per US Federal guidelines.
• Pre‑offer background check; employment is contingent upon the results of this screening.
• Post‑offer physical examination; your employment is determined to be fit for sea duty.
• Continued employment is dependent upon consent to and passing these tests.
• Lindblad Expeditions continues to highly recommend that all new hires be up to date with all vaccines prior to the first day of employment and getting boosted annually when eligible, including those vaccines that protect against COVID‑19. All crew must still comply with all country‑specific vaccination requirements.

Communication Skills

Using the English language, this person must have the ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos. Must also possess the ability to effectively communicate—both in writing and orally—with a professional demeanor.

Compensation Statement

Lindblad Expeditions determines the pay for positions using local, national, and industry‑specific survey data. We evaluate external equity and the cost of labor/prevailing wage index in the relative marketplace for jobs directly comparable to jobs within our company. Our posted salary range is based on national data and may be refined for a candidate’s region/town/cost of living.

For new hires, we strive to make competitive offers allowing the new employee room for future growth. Salaries will be based on the applicant’s location, level of experience, education, and specialized knowledge and skills. An employee/candidate with a stronger skill set will receive higher pay.

EQUAL OPPORTUNITY EMPLOYER STATEMENT

At Lindblad Expeditions, we simply could not do our work without the diverse kaleidoscope of humanity that creates and delivers our remarkable offerings across the planet. As a Company that respects and celebrates the inherent diversity in the places we explore, we recognize the need to mirror that same diversity and all the interconnected perspectives within our organization. We are committed to building a community of different genders, races, ages, sexual orientations, chosen identities, and countries of origin where every person brings their whole self to work and whose skills, talents, and abilities are valued. We believe we can explore further and in a more meaningful way by actively creating a more diverse and inclusive organization where everyone feels they belong.

Lindblad Expeditions is an equal opportunity employer. Individuals seeking employment at Lindblad Expeditions are considered without regard to race, sex, color, religion, national origin, age, disability, genetics, marital status, pregnancy, unemployment status, sexual orientation, citizenship status, or veteran status.