Pastry Chef in Seattle, Washington at Lindblad Expeditions

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.

WORK SCHEDULE

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.

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. 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.

PHYSICAL DEMANDS

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 restrictions (GF, vegan, kosher, lactose-free).
• May assist in production of crew meals.
• Works with the Head Chef on inventory and baking/pastry orders

• Responsible for all baking and pastry area food service sanitary compliance. Including, but not limited to, all equipment and countertop 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, training provided
• USCG Medical Certificate required, training provided
• STCW Maritime Security Awareness required, training provided
• Current First Aid/CPR certification required.
• TWIC required.