Pastry Chef

Join to apply for the Pastry Chef role at Lindblad Expeditions.

$193.00/day - $198.00/day

The Pastry Chef is a key member of our galley team, responsible for preparing all baked goods and desserts served onboard—from freshly baked breads and pastries to plated desserts, teatime treats, and special occasion items. This hands‑on role plays a central part in shaping the guest dining experience, delivering consistent quality and presentation while also supporting dietary needs such as gluten‑free, vegan, and allergy‑sensitive items.

Working closely with the Head Chef, the Pastry Chef manages daily production, assists with inventory and ordering, and ensures sanitation and food safety standards are met at all times. While the primary focus is baking and pastry, this role also contributes to broader galley operations, including cleaning, provisioning, and occasional support with crew meals or dishwashing. This position is ideal for someone with strong baking and pastry skills, excellent time management, and a passion for working in dynamic, team‑driven environments.

Pastry Chefs work approximately 12 hours per day on a rotational schedule of 8 weeks on / 4 weeks off.

• 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, and any baked goods for meal periods.
• Prepares and plates guest dinner and lunch desserts, including mise en place, sauce and garnish.
• Prepares mid‑morning, high tea pastries and baked goods, and any out‑of‑blue and ‘welcome’ baked goods.
• Ability to prepare and produce baked goods and desserts as per required dietary restrictions (GF, Vegan, Kosher, lactose free).
• May assist in production of crew meal.
• Works with Head Chef on inventory and baking/pastry orders.

• Responsible for all baking and pastry area food service sanitary compliance, including equipment and counter top equipment, deck, bulkheads and overheads.
• Respects and follows proper FIFO for all baking and pastry pantry.
• Helps maintain organization in the walk‑in cooler and freezer, and respects the designated areas of storage within the walk‑ins.
• Helps maintain the cleanliness of the galley area and food storage rooms.
• Adheres to all CDC Vessel Sanitation Program and Health Canada requirements.
• Assists in dishwashing as needed and/or assigned.

• Assists in loading, handling and proper storage of food and related items to maintain inventory at appropriate stocking levels and to ensure proper rotation of perishable and non‑perishable food items.

• Participates in on‑board safety training, meetings and drills, as directed by the Captain, including fire, abandon ship, man overboard, flooding and medical emergencies.
• Adheres to Company’s policy on uniform to promote company’s image, safety and standards.
• Participates in shore‑side training as required by the company.
• Familiar with the ISM codes and requirements.
• Maintains familiarity with all duties under the company Safety Management System and Emergency Station Billet duties.

• Completion of formal training at a culinary or Baking and pastry school preferred.
• Minimum of 2 years’ experience in the culinary industry on board passenger ships preferred.
• Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines.
• Ability to get along with co‑workers and support a team environment.
• May be responsible for training and guiding others and/or reviewing their work.

• US Passport, or US Permanent Resident Card with valid passport
• STCW Basic Safety Training required.
• STCW Crowd Management required.
• USCG Medical Certificate required.
• STCW Maritime Security Awareness required.
• Current First Aid/CPR certification required.
• TWIC required.

• In compliance with U.S. Coast Guard Regulations, 46 CFR Parts 4, 5, and 16, you will be required to undergo drug tests: post‑offer prior to start date, random, reasonable cause, and serious marine incident per U.S. Federal guidelines.
• Pre‑offer background check; employment is contingent upon the…