Pastry Chef

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”.

The Pastry Chef is a key member of our galley team — and this is a hands‑on role with real creative license, not one where you're baking the same dessert menu night after night. From freshly baked breads and pastries to plated desserts, teatime treats, and special occasion items, Pastry Chefs are encouraged to put their own spin on things and shape the guest dining experience directly.

You'll also support dietary needs like gluten‑free, vegan, and allergy‑sensitive items, all while delivering consistent quality and presentation.

Working closely with the Head Chef, you'll manage daily production, help with inventory and ordering, and uphold sanitation and food safety standards at all times. While baking and pastry is the focus, you'll also pitch in on broader galley operations — cleaning, provisioning, and occasional support with crew meals or dishwashing.

This role is ideal for someone with strong baking and pastry skills, excellent time management, and a passion for working in a dynamic, team‑driven environment. Pastry Chefs work approximately 12 hours per day on a rotational schedule of 8 weeks on / 4 weeks off.

Candidates must be genuinely prepared for sustained physical demand in a remote, at‑sea environment before applying.

Pastry Chefs work an average of 12 hours per day, every day, with no days off, throughout an 8‑week rotation onboard — followed by approximately 4 weeks off.

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. The vessel operates 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.

This is a physically demanding role performed in a moving marine environment. While performing the duties of this job, the employee is required to stand, walk, bend, kneel, squat, and climb steep interior stairs repeatedly throughout a 12‑hour shift — including during periods of significant vessel motion. The employee must regularly lift and carry items up to 50 pounds. Work rotates continuously across cabin cleaning, dishwashing, laundry, and food service, often without extended breaks.

Work is performed in confined spaces and high‑humidity environments including the galley.

• Participates in the actual baking of guest breakfast, lunch, and dinner breads (both sweet and savory), as well as any spreads, jams, or butter accompanying breads, as well as any baked goods for meal periods.
• Prepares and plates guest dinner and lunch desserts, including mise en place, sauce, and garnish.
• Prepares mid‑morning and high tea pastries and baked goods, and any out‑of‑the‑blue and "welcome" baked goods.
• Prepares and produces baked goods and desserts per required dietary…