Line Cook

Line Cook at Lindblad Expeditions

Lindblad Expeditions is a true pioneer in Expedition Travel, taking almost 30,000 guests a year to some of the world’s most remote and pristine locations on our fleet of 20 ships. We are committed to ensuring our guests experience the “Exhilaration of Discovery”.

About The Role

As a Line Cook aboard a Lindblad Expeditions vessel, you'll play a key role in delivering exceptional meals to both guests and crew in a fast-paced, team-oriented galley. This is a hands-on position responsible for prepping ingredients, cooking hot dishes, assisting with plating during meal service, and supporting daily culinary operations across the board.

You’ll work closely with the Head Chef and broader galley team to execute a high standard of food quality, presentation, and cleanliness while accommodating a variety of dietary needs. In addition to cooking responsibilities, you’ll assist with inventory, provisioning, cleaning, and dishwashing as needed — flexibility and teamwork are essential.

This role is physically demanding and requires a high level of stamina, professionalism, and attention to detail. Line Cooks work approximately 12+ hours per day on a rotational schedule of about 8 weeks on / 4 weeks off. It’s an exciting opportunity for someone who thrives in a dynamic environment, enjoys life at sea, and takes pride in creating memorable culinary experiences for others.

Essential Duties

Food Preparation:

• Acts as a prep cook, and prepares multiple sauces, vegetables and hot dishes on a daily basis.
• Works on a daily prep list based on stock levels, and usage directed by head chef.
• Assists Chef de Partie composing crew meals within allotted time.
• Assists the Head Chef and/or the Sous Chef and Chef de Partie in plating of guest breakfast, lunch and dinner as well as crew meals.
• Working the action station during meal periods; Example but not limited to; Omelets, carving stations and the sauté action station.
• Providing alternatives to all dietary restrictions, crew and guest.
• Assists Pantry Chef where is needed.
• Assists in OOTB (Out of the Box tasks), on the ship or on shore.
• Assisting in setting up/ break down of the hot line.
• Assisting during plating breakfast, lunch and dinners with Sous Chef and Chef De Partie.
• Assists the Head Chef with supervising/training/ developing the galley steward.
• Following company policies, and menus/ matrix.

Galley Cleaning:

• Assists with cleaning all counter tops and working surfaces in the galley, clean the galley sinks, dry stores, walk-in coolers and dishwasher.
• Assist in daily dishwashing operations.
• Adheres to all CDC Vessel Sanitation Program and Health Canada requirements.
• Maintains and organizes the refrigerators, dry stores, and freezers.
• Assists/supports with scraping/soaking of all dishes, pots & pans, cooking utensils, and eating utensils in accordance with applicable regulations.
• Assist/supports in loading, running and removing items from the dishwashing machine and placing items in appropriate storage locations.

Storage/Inventory:

• Assists in the proper storage, wrapping, handling and display of food items.
• Rotates present stock, disposes of spoiled items, and replaces with provisions and other supplies as received.

Safety and Security:

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

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Minimum 1 year recent cooking and/or food service experience.
• Must have the ability to work on their feet in a galley of high temperature for 12-14 hours a day for the duration of the rotation.
• Must also be able to lift up to 50 pounds on a regular basis, walk up and down multiple flights of stairs while carrying product.
• Good verbal communication skills.
• Detail oriented and thorough; able to follow through on assigned tasks.
• Ability to work independently using creativity and initiative to complete assigned tasks.
• Strong time management skills; able to handle multiple tasks, set priorities and meet deadlines.
• Work well under pressure.
• Ability to get along with co-workers and support a team environment.

Licenses/Certificates:

• 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.

Our Benefits

• Vacation Pay (10% of the daily rate for each day worked)
• 7 Paid Holidays
• 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
• Short Pay
• Emergency Coverage Pay

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 dependent upon being determined 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.

Physical Demands

While performing the duties of this job, the employee is frequently required to sit, talk and hear. The employee will also be required to write and type. The employee is occasionally required to stand, walk, and reach with hands and arms. The physical demands per position are described in the Job Analysis sheet and are available to all applicants upon request.

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.

Target base salary for this role based on experience and vessel and reflects the total daily compensation:

Breakdown of the total compensation range: $100 - $106 base daily rate + $50 guaranteed tip + additional 10% vacation pay

Bonus opportunity target: 5%

Key skills/competency

• Food preparation
• Galley operations
• Culinary arts
• Teamwork
• Dietary restrictions
• Inventory management
• Sanitation
• Safety protocols
• Time management
• High-volume cooking