Pantry Chef
Lindblad Expeditions Holdings Inc - Seattle, WA
Posted Apr 17, 2026
Benefits
- Parental leave
- Not verified
- Non-birth-parent leave
- Not verified
- Family-building benefits
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- Fertility benefits: Not verified
- Adoption assistance: Not verified
- Surrogacy assistance: Not verified
- Mental health support
- Not verified
- Relocation assistance
- Not verified
- Childcare support
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- Learning budget
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- Verification
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- Salary
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- 401(k) match
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Schedule
- Shift type
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- Weekend work
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Application
- Cover letter
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- Assessment
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- Deadline
- Not stated
Where they hire
State eligibility is not yet verified.
About this role
Pantry Chef Seattle, WA 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 Pantry Chef is a core member of the shipboard galley team, responsible for cold food preparation, kitchen sanitation, and overall galley organization. Day-to-day responsibilities include preparing salads, garnishes, dressings, desserts, and other cold items for guest and crew meals, following recipes and direction from the Head Chef. The role also includes supporting galley cleanliness, rotating stock, assisting with dishwashing as needed, and ensuring all food storage areas meet safety and public health standards. This is a hands-on, fast-paced position that requires equal parts culinary skill and operational discipline. Pantry Chefs work on a rotational schedule of 8 weeks on / 4 weeks off, averaging 12-14 hours per day on split shifts with no days off during the rotation. Candidates must be genuinely prepared for sustained physical demand in a remote, at-sea environment before applying. WORK SCHEDULE Chefs work an average of 12 hours per day, every day, with no days off throughout your
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