Shipboard Head Chef

About the role

In this hands-on role, the Shipboard Head Chef is responsible for all aspects of culinary operations on the ship, including prepping, cooking, and plating dishes as the lead of the 6-member galley team. With cooking as only one aspect of this multi-faceted role, the Head Chef is also responsible for maintaining inventory, ordering food stores, managing the onboard sanitation program, and managing the galley team.

Responsibilities

• Lead all aspects of guest and crew dining, bringing Lindblad's menu matrix to life through regional, sustainable, and fresh ingredients that reflect the destinations we explore
• Own the full cycle of meal production — from butchering and portioning to preparation, presentation, and flavor — while actively cooking alongside your team
• Manage food provisioning end-to-end: ordering, loading, store checks, FIFO rotation, inventory, and supplier communication, ensuring quality at every step
• Anticipate and accommodate special dietary needs and allergies with professionalism and care
• Champion Lindblad's sustainable seafood program and stay current on culinary trends to keep menus fresh and relevant
• Maintain open, proactive communication with the Hotel Manager on all operational matters
• 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

Qualifications

• 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
• Licensed to operate a vessel in accordance with the International Safety Management Code (ISM)

Desired Skills

• STCW Basic Safety Training required, training provided
• STCW Crowd Management required, training provided
• Maritime Security Awareness required, training provided
• Valid USCG Medical Certificate required, training provided
• First Aid/CPR/AED certification required
• Transportation Worker's Identification Credential (TWIC) required
• Vessel Sanitation Public Health (CDC) preferred