{"id":2286946,"url":"https://alion.io/job/lindblad-expeditions-sous-chef","title":"Sous Chef","company":{"id":1777674,"name":"Lindblad Expeditions","domain":"expeditions.com","url":"https://alion.io/company/expeditions-com","size_band":"5000+","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Lever","truth_index":{"grade":"A","score":87,"open_postings":19,"ghost_share":0.211,"stale_share":0,"repost_share":0,"time_to_fill_p50_days":54,"computed_at":"2026-11-11T05:49:22Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"junior","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":{"min":235,"max":248,"currency":"USD","period":"day","gross":null,"usd_annual":62000},"salary_estimate":null,"experience_years_min":2,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-07-06T13:54:53Z","employer_posted_date":"2026-07-06","last_verified_at":"2026-11-11T20:25:35Z","board_verified":true,"closed_at":null,"days_open":128,"trust":{"level":"ok","repost_count":0,"flags":["company_stale"],"days_open":127},"description":"ABOUT THE ROLE\nThe Sous Chef works alongside the Head Chef to prepare every guest and crew meal on board. Beyond the line, the role includes prepping, loading stores and provisions, cleaning, washing dishes, and helping out the rest of the team. It's hands-on, fast-moving galley work in one of the most remote settings a kitchen can operate in.\nThis is expedition life at sea, and it asks a lot. Before applying, be honest with yourself about whether you're ready for sustained physical demand, far from home, for weeks at a time.\nWORK SCHEDULE\nChefs work an average of 12-14 hours per day, every day, with no days off across an 8-week rotation on board.\nLIVING CONDITIONS\nCrew quarters are compact and shared-you'll bunk with one or two roommates for the full 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 stretches. Bring a sufficient supply of any prescription medications, as refills can't be obtained while underway.\nThis life suits people who are adaptable, self-sufficient, and genuinely energized by close-knit crews and remote travel. If that reads as a challenge rather than an adventure, this likely isn't the right fit-and that's okay.\nPHYSICAL DEMANDS\nThis is a physically demanding role performed on a moving vessel. Throughout a 12-hour shift, you'll stand, walk, bend, kneel, squat, and climb steep interior stairs repeatedly-including during significant vessel motion. You'll regularly lift and carry items up to 50 pounds. The work rotates continuously across food service, dishwashing, cleaning, and laundry, often without extended breaks, in confined and high-humidity spaces including the galley.\nESSENTIAL DUTIES\nFood Preparation\nAssists the Head Chef in preparing all guest and crew meals, following the Company menu matrix and recipes.\nCooks and prepares breakfast, lunch, and dinner-including meat, fish, and vegetarian dishes-for both guests and crew.\nHandles butchering, prepping, portioning, and cooking as directed by the Head Chef.\nTraining & Development\nSupports the Head Chef in training and developing Pantry Chefs, fellow Sous Chefs, and galley stewards in line with Company policies and menus.\nCleaning & Sanitation\nMaintains the cleanliness of the galley and food storage areas.\nAdheres to all CDC Vessel Sanitation Program and Health Canada requirements.\nAssists with dishwashing as needed.\nFood Stores\nLoads, handles, and properly stores food and related items, maintaining appropriate stock levels and ensuring correct rotation of perishable and non-perishable goods.\nSafety & Security\nParticipates in onboard safety training, meetings, and drills as directed by the Captain-including fire, abandon ship, man overboard, flooding, and medical emergencies.\nCompletes shoreside training as required by the Company.\nMaintains familiarity with the ISM Code, the Company Safety Management System, and assigned Emergency Station Billet duties.\nAdheres to the Company uniform policy, upholding its image, safety, and standards.\nQUALIFICATIONS\nFormal culinary school training preferred.\nMinimum of 2 years' experience on a passenger ship's culinary team preferred.\nStrong time-management skills, with the ability to juggle multiple tasks, set priorities, and meet deadlines.\nAbility to step up and act as Head Chef when needed.\nSolid supervisory skills and a collaborative, team-first approach.\nClear communication with galley team members, office personnel, and guests-including the ability to share the vision of the department and program with guests.\nREQUIRED LICENSES/CERTIFICATIONS\nUS Passport or valid passport with US Permanent Residence Card required.\nSTCW Basic Safety Training (BST) required.\nSTCW Crowd Management (CM) required.\nSTCW Maritime Security Awareness (MSA) required.\nUSCG Medical Certificate required.\nCurrent First Aid/CPR certification required.\nTWIC required","description_format":"text","description_chars":3961,"description_truncated":false,"requirements":{"experience_years_min":2,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":null,"security_clearance":false,"languages":[]},"benefits":[],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":["Adventure Tourism","Cruises"],"lifecycle":[{"event":"open","at":"2026-10-11T14:21:24Z"}],"visa":[],"liveness":{"score":12,"band":"cold","label":"Long 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