Galley Careers - National Geographic Quest & National Geographic Venture

ABOUT THIS POSTING

This isn't just a chef job— it's a way of life. Our ships operate year‑round across some of the most spectacular coastlines on earth, from the fjords of Southeast Alaska down to Baja Mexico and Central America, putting you in a new location every few days. And when you're off the ship, Lindblad's crew travel benefits open the door even wider— many of our galley team use their time off to sail on our international fleet, exploring places like Antarctica, the Galapagos, Europe, and New Zealand. It's also one of the best jobs out there for actually saving money. While you're onboard, your meals, room, and laundry are all covered— no rent, no grocery bills, no daily expenses eating into your paycheck. You're getting paid to travel the world, doing what you love, with very little to spend it on until you're ready to. The galley is at the heart of that experience for every guest and crew member aboard our U.S. fleet—the National Geographic Quest and the National Geographic Venture—and we're proactive about making sure it's staffed with the right people. Rather than wait for a specific role to open and start a search from zero, we're building a pool of qualified, interested candidates across all of our galley positions— Shipboard Head Chef, Sous Chef, Pastry Chef, Chef de Partie, Line Cook, and Pantry Chef— so we're ready to move quickly when a seat becomes available. Candidates must be genuinely prepared for sustained physical demand in a remote, at‑sea environment before applying.

WORK SCHEDULE

Galley team members work an average of 12–14 hours per day, every day, with no days off, throughout an 8‑week rotation onboard—followed by approximately 4 weeks off. Rotations alternate between the National Geographic Quest and the National Geographic Venture, so you'll come and go between the two ships over time. What stays consistent is your galley team: you rotate on and off together, so the people you're working alongside—and living with—stay the same, trip after trip. That built‑in consistency is a big part of what makes the galley work.

LIVING CONDITIONS

Crew quarters are compact and shared—you will bunk with one or two roommates for the full duration of your 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 periods. You must bring a sufficient supply of any prescription medications, as refills cannot be obtained while underway. This lifestyle suits people who are adaptable, self‑sufficient, and genuinely energized by close‑knit team environments and remote travel. If those conditions sound like a challenge rather than an adventure, this may not be the right fit—and that's okay.

PHYSICAL DEMANDS

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

THE POSITIONS

Shipboard Head Chef — $365–$395/day This is not a desk job—the Head Chef is in the galley cooking alongside the team every day, leading all culinary operations onboard as head of the 6‑member crew. You'll be hands‑on through the full cycle of meal production, from menu execution and provisioning to plating, while also owning sanitation compliance, food costs, and staff development. Ready to step into any other galley role when the team needs it. Minimum 2 years managing a culinary team; formal culinary training and passenger ship experience preferred. Sous Chef — $235–$245/day ($185–$195 base + $50 guaranteed daily gratuity) Second‑in‑command in the galley and just as hands‑on—you're at the Head Chef's side through every guest and crew meal, from butchering and prep to cooking and plating. You'll help train Pantry Chefs and the rest of the team, and you need to be ready to run the galley yourself as Head Chef when the moment calls for it. Minimum 2 years' experience on a passenger ship culinary team preferred; formal culinary training preferred. Pastry Chef — $225–$235/day ($175–$185 base + $50 guaranteed gratuity) This is a hands‑on role with real creative license—you're not just executing the same dessert menu night after night. From fresh breads to plated desserts, teatime treats, and dietary‑specific items (gluten‑free, vegan, allergy‑sensitive), Pastry Chefs are encouraged to put their own spin on things and bring new ideas to the table. You'll manage daily production and work closely with the Head Chef on inventory and ordering. Minimum 2 years' culinary industry experience aboard passenger ships preferred; culinary or baking/pastry school training preferred. Chef de Partie — $180–$190/day ($130–$140 base + $50 guaranteed gratuity) A key player across both guest and crew dining—you'll work buffet setups, canapés, and action stations for guests, while also taking the lead on crew meals, where you get real creative license to shape what the team eats after a long day. It's a role with genuine influence on morale onboard, alongside strong guest‑facing culinary experience. You'll be ready to lead the galley or fill in for more senior roles when needed. Minimum 1–2 years' culinary experience aboard passenger ships preferred; culinary school training preferred. Line Cook — $175–$180/day ($125–$130 base + $50 guaranteed gratuity) Preps ingredients, cooks hot dishes, and assists with plating during meal service for both guests and crew, working closely with the Head Chef and galley team. Also supports inventory, provisioning, cleaning, and dishwashing. Minimum 2 years of recent cooking and/or food service experience. Pantry Chef — $165–$170/day ($115–$120 base + $50 guaranteed gratuity) A hands‑on role that keeps the whole galley running—you'll handle cold food prep from salads and garnishes to dressings and desserts, following recipes and direction from the Head Chef, while also owning kitchen sanitation and galley organization. It's a great entry point into shipboard culinary life, working closely with the whole team and building the skills to grow into more senior roles. Minimum 1 year of recent cooking and/or food service experience.

WHAT ALL OUR GALLEY ROLES HAVE IN COMMON

Maybe more than any other department onboard, the galley has to run as one well‑oiled machine. You're working shoulder‑to‑shoulder in the same small kitchen for 12–14 hours a day, then going back to share crew quarters with those same people that night. Rotations move between the Quest and Venture together as a team, so the people you're cooking beside are the same people you're building a life at sea with. Ask any of our chefs why they keep coming back, and the answer is almost always the same: it's the team. That kind of bond isn't just nice to have in the galley—it's what makes the whole operation work. Every galley role shares these responsibilities: Following the Company menu matrix and recipes for guest and crew meals Assisting with buffet setups, action stations, and plating during meal service Maintaining galley cleanliness and food storage areas in line with CDC Vessel Sanitation Program and Health Canada requirements Assisting with dishwashing, inventory, provisioning, and stock rotation as needed Participating in onboard safety training, drills, and Emergency Station Billet duties as directed by the Captain Supporting a collaborative, team‑first galley culture LICENSES/CERTIFICATIONS REQUIRED FOR SHIPBOARD GALLEY ROLES US Passport, or US Permanent Resident Card with valid passport STCW Basic Safety Training STCW Crowd Management STCW Maritime Security Awareness USCG Medical Certificate Current First Aid/CPR/AED certification Transportation Workers Identification Credential (TWIC) Don't have all your certifications yet? No problem — we help new hires obtain them during onboarding.

EMPLOYMENT CONTINGENCIES

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 drug testing: post‑offer prior to start date, random, reasonable cause, and following any serious marine incident, per US federal guidelines. A pre‑offer background check; employment is contingent on the results of this screening. A post‑offer physical examination; employment is dependent on being determined fit for sea duty. Continued employment is dependent on 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 their first day of employment, and getting boosted annually when eligible, including 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 ranges are 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 room for future growth. Salaries are based on the applicant's location, level of experience, education, and specialized knowledge and skills. A 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. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. #J-18808-Ljbffr Medium