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πŸ‹ Chef de Partie β€” Expedition Ships, Alaska to Central America β€” Seattle, WA (crew base) β€” cruising Southeast Alaska to Baja California and Central America, United States

πŸ‹ Chef de Partie β€” Expedition Ships, Alaska to Central America

Lindblad Expeditions
Seattle, WA (crew base) β€” cruising Southeast Alaska to Baja California and Central America, United States
USD 180 – 190 /year
full time
Cruise ShipHousing ProvidedHealth InsuranceFlights PaidUniform ProvidedTraining

About the Position

🍽 Opportunity Lindblad Expeditions is hiring a Chef de Partie for its small expedition ships, the National Geographic Quest and National Geographic Venture, which spend the year working from the glaciers of Southeast Alaska down through Baja California's whale nurseries to Central America. The rotation is 8 weeks on, 4 weeks off β€” a real block of time off between voyages, not scattered days. πŸ‘¨β€πŸ³ Role - Assist the Head and Sous Chef with guest meal prep, buffet setups, canapΓ©s and action-station service - Take primary responsibility for crew meal preparation - Manage inventory and sanitation compliance in a working shipboard galley - Potentially lead junior galley staff as experience develops 🌎 ChefJobs Abroad Analysis Small expedition ships like the Quest and Venture carry a fraction of the passengers of a standard cruise liner, which changes the kitchen's whole rhythm β€” closer to a boutique hotel kitchen than mass catering, but done at sea with genuinely wild scenery outside the porthole. The pay structure is daily rather than monthly ($180-190/day, base plus guaranteed gratuities), and because room and board are covered during rotations, most of that is take-home. The trade-off is real: 10-12 hour days with no days off during the 8-week stretch, and shared crew quarters in a remote, at-sea environment. This suits someone who wants the lifestyle change more than a gentle introduction to shipboard work. ⭐ ChefJobs Rating: 7.1/10 βœ… Best Fit - Chefs with (or willing to obtain) STCW, TWIC and USCG Medical Certification β€” Lindblad assists with training during onboarding - Those who want genuinely wild, changing scenery β€” Alaska glaciers to Baja whale season to Central America β€” built into the job - Chefs who value a real 4-week block of time off over scattered days between shifts - Candidates comfortable with 10-12 hour days and no days off during an 8-week rotation - Cooks used to, or willing to adapt to, compact shared crew quarters and limited connectivity at sea - Anyone who wants US health insurance and 401(k) matching alongside a seagoing role β€” uncommon in this niche

Requirements

  • Current First Aid/CPR/AED certification
  • STCW Basic Safety Training (Crowd Management and Maritime Security Awareness training provided)
  • Transportation Workers Identification Card (TWIC)
  • USCG Medical Certificate (training provided)
  • Culinary school completion preferred; minimum 3 years' shipboard culinary experience preferred
  • Ability to lift 50 lbs and stand 10–12 hours in a high-temperature galley

Benefits

  • $180–190 per day ($130–140 base plus $50 guaranteed gratuities minimum)
  • Health insurance: medical, dental and vision
  • 401(k) with employer match
  • Room and board covered during scheduled rotations
  • Travel expenses and travel day pay; uniforms provided
  • Training opportunities, including certification support

Required Languages

English

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Posted 9/24/2026

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