Trabajos head chef en Bellevue, WashingtonCrear alertas

Year Round\n \nWelcome to Schweitzer-where passionate mountain recreation pros work hard and play harder. Known for our friendly, inclusive culture, we’re growing thoughtfully to enhance mountain access and village life. Join the Schweitzer difference and help shape our future. \n \n \nPerks include:\n \n \n• Free Alterra Mountain Resort pass\n \n \n• Employee housing\n \n \n• Discounted onsite childcare\n \n \n• Accrued paid sick leave\n \n \n• 401(k) match\n \n \n• Great discounts and access to pro deals\n \n \n• Depending on employment status you could qualify for full medical benefits, vacation time, and paid parental leave.\n \n Employment Status: Full Time Year Round \n \n Wage Range: $46k-$48k / Year\n \n Minimum Age: 21\n \n Background Check Required: No \n \n Driver Verification Required: No \n \n Position Summary:\n \n \nCrow’s Bench restaurant is centered around farm-to-table alpine cuisine, where we make our food from scratch. The Sous Chef is second-in-command in the Crow’s Bench kitchen and plays a critical role in supporting the Head Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring food quality and consistency, maintaining kitchen hygiene standards, and assisting in menu planning and inventory management. The Sous Chef is expected to lead by example, foster a positive and productive kitchen environment, and step in to manage the kitchen in the absence of the Head Chef. This position is for an inspiring, outgoing, and energetic individual who is willing to exemplify, teach, and practice the Schweitzer culture of Collaboration, Authenticity, Purpose, and Empowerment.\n \n Essential Functions and Major Responsibilities:\n \n\n • Work in liaison with the Head Chef to train staff\n, • Ensures all prep is done according to recipes and portion standards. Leads kitchen staff through service. Expo, all line stations, prep, opening/closing, dish pit.\n, • Assist the Head Chef in planning and directing food preparation for Crow’s Bench operations.\n, • Oversee daily kitchen operations and supervise all kitchen staff to ensure efficiency.\n, • Manage daily food production by creating accurate prep lists and ensuring timely setup/pick-ups.\n, • Complete prep work and maintain fully stocked backups to ensure readiness for daily service.\n, • Ensure all food meets high-quality standards and is prepared in accordance with recipes, procedures, and safe food handling practices.\n, • Organize and rotate food inventory received from the warehouse on a daily and weekly basis; maintain appropriate inventory levels.\n, • Must be willing to work with both Front of House and Back of House teams.\n\n \n Supervisory Responsibilities (if applicable):\n \n \nNumber of employees supervised: 3-8_ \n \n Scheduling and assigning work- Yes\n \n Training- Yes\n \n Salary actions- None\n \n Disciplinary actions- None\n \n Performance review- Some\n \n Hiring/Termination- None\n \n Specific Job Skills:\n \n \n License/Certifications - Idaho Food Safety Certification (will be allowed to take the test upon hire)\n \n \n Technical -\n \n\n • Knife Skills. Knife Sharpening/Upkeep\n, • Sauteing, Searing, Grilling, Braising, Frying, Roasting\n, • Reducing, Simmering\n, • Open Flame Cooking\n, • Proper/Safe Food Storage, Temperature Control, Proper/Safe Reheating\n, • Brines, Pickling\n, • The 5 Mother Sauces\n, • Food Safety\n\n \n \nPhysical Capabilities : Able to stand/walk for the entire shift and lift up to 50 lbs.\n \n \n Additional - Worksite is 100% inside, and you will be exposed to fumes, odors, mechanical hazards, and burn hazards. All sensory skills needed. There is a possibility of outdoor work during the summer & shoulder seasons.\n \n Education/Related Experience:\n \n \n Minimum education required - English reading and writing, plus basic math\n \n \n Minimum time in related position - 4+ years of Restaurant kitchen and line cook experience required\n \n Equipment and Safety/Protective Equipment Used:\n \n \nNon-Slip shoes required. Personal knives are encouraged.

Job DescriptionDescription: Job Summary: We are seeking an experienced and motivated Kitchen Supervisor to assist in overseeing daily kitchen operations, ensure food quality and safety, and assist in managing kitchen staff. The Kitchen Supervisor will work alongside and in partnership with the Kitchen Manager to maintain efficient workflow, control food and labor costs, ensure guest satisfaction, and uphold the highest standards of cleanliness and organization. Must be available to work evenings. This is a full-time non-exempt position working Monday - Friday from 9AM - 5PM with occasional weekends. What We Offer Full-Time Employees: • Professional, friendly, and supportive work environment where you are celebrated and valued as an integral part of our team and success, • Employee meals and discounts, • Opportunities for career growth and advancement., • Medical, dental and vision insurance, • 401(k) with employer match, • Paid time off Pay Rate : $25.00 - $30.00 per hour based on experience Key Responsibilities: • Supervise kitchen staff and ensure smooth kitchen operations during shifts., • Work closely with the Head Chef to coordinate food preparation and service., • Train, mentor, and coach kitchen employees on proper procedures, food handling, and safety protocols., • Maintain high standards of food preparation and presentation., • Monitor inventory levels, order supplies, and minimize waste to control costs., • Enforce sanitation and food safety guidelines in compliance with health regulations., • Develop and maintain staff schedules to ensure adequate coverage., • Work with management to control food and labor costs, • Conduct regular inspections of kitchen equipment and ensure proper maintenance.Requirements: Qualifications: • Proven experience as a Kitchen Supervisor or in a similar leadership role., • Strong knowledge of food safety regulations and best practices., • Excellent communication and organizational skills., • Ability to lead and motivate a team in a fast-paced environment., • Exceptional problem-solving skills and the ability to make quick decisions., • Flexibility to work evenings, weekends, and holidays as needed., • Current Washington Food Handlers required but ServSafe preferred., • Basic knowledge of Spanish preferred, but not required

Job DescriptionWHO WE ARELindblad 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 ROLEIn this hands-on role, the Shipboard Head Chef is responsible for all aspects of culinary operations on the ship, including prepping, cooking, and plating dishes as the lead of the 6-member galley team. With cooking as only one aspect of this multi-faceted role, the Head Chef is also responsible for maintaining inventory, ordering food stores, managing the onboard sanitation program, and managing the galley team. This position works 12-14 hours per day on split shifts to cover the responsibilities. This is a full-time, rotational position working a schedule of approximately 2 months on and 1 month off. Candidates must be genuinely prepared for sustained physical demand in a remote, at-sea environment before applying. WORK SCHEDULEChefs work an average of 12 hours per day, every day, with no days off throughout your 8-week rotation onboard. 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.RESPONSIBILITIES: • Lead all aspects of guest and crew dining, bringing Lindblad's menu matrix to life through regional, sustainable, and fresh ingredients that reflect the destinations we explore., • Own the full cycle of meal production — from butchering and portioning to preparation, presentation, and flavor — while actively cooking alongside your team., • Manage food provisioning end-to-end: ordering, loading, store checks, FIFO rotation, inventory, and supplier communication, ensuring quality at every step., • Anticipate and accommodate special dietary needs and allergies with professionalism and care., • Champion Lindblad's sustainable seafood program and stay current on culinary trends to keep menus fresh and relevant., • Maintain open, proactive communication with the Hotel Manager on all operational matters. Leadership & Team Development • Supervise, train, and develop all galley staff, fostering a high-performing and collaborative team culture., • Manage onboard food costs through careful order review and disciplined local purchasing., • Coordinate with the Purchasing Department and Food & Beverage Manager to align on provisioning and budgets., • Step into other galley positions as needed — this is a hands-on leadership role., • Ensure uniform compliance across the galley team. Safety, Sanitation & Compliance • Maintain rigorous food safety standards in compliance with Lindblad Expeditions, CDC, and Canada Health regulations., • Lead the galley during CDC inspections, escorting inspectors and representing the team with confidence and professionalism., • Maintain proficiency in ISM codes and all duties outlined in the company Safety Management System and Emergency Station Billet., • Participate in all required shoreside training and onboard safety drills — including fire, abandon ship, man overboard, flooding, and medical emergencies — as directed by the Captain.DESIRED SKILLS AND QUALIFICATIONS, • Minimum of 2 years of experience managing a culinary team; formal culinary school training and passenger ship experience preferred., • Strong time management skills with the ability to juggle multiple priorities, meet deadlines, and communicate effectively with both galley staff and shoreside personnel., • Comfortable presenting information and leading in one-on-one and small group settings., • Physically able to work on your feet in a high-temperature galley for 10–12 hours a day throughout the rotation, and lift up to 50 pounds regularly., • Able to remain calm, focused, and decisive under pressure.Licenses/Certificates, • STCW Basic Safety Training required, training provided., • STCW Crowd Management required, training provided., • Maritime Security Awareness required, training provided., • Valid USCG Medical Certificate required, training provided., • First Aid/CPR/AED certification required., • Transportation Worker's Identification Credential (TWIC) required., • Vessel Sanitation Public Health (CDC) preferred.Target salary range listed is based on experience/vessel and reflects the total daily compensation. Our BenefitsHealth insurance including Medical, Dental, Vision Room and board when scheduledTravel Day PayTravel Expenses PaidTravel benefits for employees and their family Uniforms ProvidedTraining Opportunities Employment is contingent on the following:- In compliance with U.S. Coast Guard Regulations, 46 CFR Parts 4, 5, and 16, you will be required to undergo the following drug tests: post-offer prior to start date, random, reasonable cause, and serious marine incident per US Federal guidelines. - Pre-offer background check; employment is contingent upon the results of this screening.- Post-offer physical examination; your employment is dependent upon being determined fit for sea duty. Continued employment is dependent upon consent to and passing these tests. Lindblad Expeditions continues to highly recommend that all new hires be up to date with all vaccines prior to the first day of employment and getting boosted annually when eligible, including those vaccines that protect against COVID-19. All crew must still comply with all country-specific vaccination requirements. Communication Skills Using the English language, this person must have the ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos. Must also possess the ability to effectively communicate--both in writing and orally--with a professional demeanor. PHYSICAL DEMANDS While performing the duties of this job, the employee is frequently required to sit, talk and hear. The employee will also be required to write and type. The employee is occasionally required to stand, walk, and reach with hands and arms. The physical demands per position are described in the Job Analysis sheet and are available to all applicants upon request. COMPENSATION STATEMENTLindblad Expeditions determines the pay for positions using local, national, and industry-specific survey data. We evaluate external equity and the cost of labor/prevailing wage index in the relative marketplace for jobs directly comparable to jobs within our company. Our posted salary range is based on national data and may be refined for a candidate's region/town/cost of living. For new hires, we strive to make competitive offers allowing the new employee room for future growth. Salaries will be based on the applicant’s location, level of experience, education, and specialized knowledge and skills. An employee/candidate with a stronger skill set will receive higher pay. EQUAL OPPORTUNITY EMPLOYER STATEMENTAt Lindblad Expeditions, we simply could not do our work without the diverse kaleidoscope of humanity that creates and delivers our remarkable offerings across the planet. As a Company that respects and celebrates the inherent diversity in the places we explore, we recognize the need to mirror that same diversity and all the interconnected perspectives within our organization. We are committed to building a community of different genders, races, ages, sexual orientations, chosen identities, and countries of origin where every person brings their whole self to work and whose skills, talents, and abilities are valued. We believe we can explore further and in a more meaningful way by actively creating a more diverse and inclusive organization where everyone feels they belong. Lindblad Expeditions is an equal opportunity employer. Individuals seeking employment at Lindblad Expeditions are considered without regard to race, sex, color, religion, national origin, age, disability, genetics, marital status, pregnancy, unemployment status, sexual orientation, citizenship status, or veteran status. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Head Chef Location: Seattle, WA (Onsite) Salary: $90,000 - $105,000 per year About the Company Our client is a leading provider of airline catering, onboard hospitality, and aviation logistics services, preparing and delivering thousands of chef-crafted meals each day for major airlines. Their operation combines culinary excellence with large-scale food production, requiring exceptional quality, consistency, and execution in a fast-paced environment. About the Role We're seeking an experienced Head Chef to serve as the second-in-command to the Executive Chef at a high-volume airline catering facility. This leadership position oversees daily kitchen production, ensuring meals are prepared safely, consistently, and according to strict customer specifications. The Head Chef is responsible for leading both hot and cold kitchen operations, supervising kitchen staff, maintaining food quality, controlling food and labor costs, and ensuring compliance with all food safety standards. In the absence of the Executive Chef, this individual assumes responsibility for the overall operation of the kitchen. This is an outstanding opportunity for an experienced culinary leader looking to take the next step in their career while learning from an accomplished Executive Chef and corporate culinary leadership team. Key Responsibilities Kitchen Operations Lead daily production across hot and cold kitchen operations. Ensure meals are prepared according to recipes, customer specifications, and quality standards. Oversee food production planning, inventory management, food quality, and production schedules. Monitor food costs, labor costs, and kitchen efficiency while maintaining operational excellence. Ensure proper product rotation, storage, sanitation, and food safety procedures are followed. Support menu development, recipe execution, and continuous culinary improvement. Address customer concerns and implement corrective actions when needed. Leadership Serve as the Executive Chef's primary partner and assume full kitchen leadership in their absence. Coach, develop, and mentor kitchen employees while promoting a positive, high-performing culture. Train staff on recipes, food quality, safety procedures, and operational standards. Ensure the kitchen is properly staffed, organized, and operating efficiently. Food Safety & Quality Maintain compliance with HACCP and all food safety, sanitation, and hygiene regulations. Conduct regular quality checks to ensure consistency and adherence to company standards. Ensure all products meet customer expectations before leaving the kitchen. Qualifications Required Minimum 5 years of commercial cooking experience in a high-volume kitchen such as airline catering, catering, banquet operations, hotels, commissaries, hospitality, or high-volume restaurants. 3-5 years of leadership experience supervising kitchen operations and culinary teams. Culinary degree or completion of an accredited culinary apprenticeship. Strong knowledge of HACCP, food safety, sanitation, and quality standards. Experience managing food production, inventory, labor, and food costs. Excellent communication, organizational, and leadership skills. Proficiency with Microsoft Office and basic computer applications. Customer-focused with the ability to thrive in a fast-paced production environment. Ideal Background We're especially interested in: Current Sous Chefs or Chef de Cuisine professionals ready to step into a larger leadership role. Executive Chefs who are open to serving as the second-in-command while gaining experience in a large-scale culinary operation. Candidates with experience in airline catering, hospitality, large-scale food manufacturing, institutional food service, hotels, banquet operations, or other high-volume production kitchens. Preferred Additional culinary certifications (ACF, Diet Chef, Industrial Chef, Design Chef, or similar). Passion for menu innovation and staying current with culinary trends. Experience working in large-scale food production environments. Schedule Primarily a day shift position. Flexibility is required based on operational needs and the Executive Chef's schedule. Weekend work may occasionally be required. Employees typically receive two consecutive days off. Why Join? Competitive salary of $90,000-$105,000 Medical, dental, and vision benefits 401(k) Paid Time Off Paid Sick Time Work alongside an experienced Executive Chef and senior culinary leadership. Outstanding opportunity to develop into an Executive Chef role with a company that values internal growth and leadership development.

Job DescriptionBenefits: • 401(k), • Company parties, • Competitive salary, • Dental insurance, • Free food & snacks, • Health insurance, • Opportunity for advancement, • Paid time off Fast-growing company looking for a passionate, creative, and detail-oriented Head Chef to join! **How to Apply: To proceed with your application, please complete our online application using the link below, along with your resume and a brief cover letter explaining why you are the perfect fit for this role. https://form.jotform.com/pocketfoodservice/online-job-application-form Who We Are: At HeartnBelly, we are more than just a food business. We aim to craft bold, crave-worthy dishes that bring people together, combining the joy of familiar flavors with the thrill of innovation. Our operations span food trucks, catering, and production kitchens, all driven by our mission: to add sparks to communities with flavors that touch our hearts. Why Join Us? We are growing fast and seeking a passionate, creative, and detail-oriented Head Chef to lead our culinary team. This role isn't just about cooking; it's about shaping the future of HeartnBelly's menu, team, and overall food experience. As we double our presence and expand into new markets, you'll have the opportunity to leave your mark on a company dedicated to excellence and innovation. Who We Are Looking For: We seek a culinary visionary with strong leadership skills and a passion for street food. You're not just a chef; you're a mentor, innovator, and quality champion who thrives in fast-paced environments. You have: • Experience: 8+ years in professional kitchens, including 3+ years in a leadership role, with experience in high-volume kitchens, production kitchens, or large-scale catering., • Expertise: Deep culinary knowledge, proficiency in diverse cooking techniques, and familiarity with a wide range of kitchen equipment., • Innovation: A passion for creating dishes that wow our customers, with a scientific and customer-focused approach to menu development., • Operational Acumen: Strong understanding of food costing, inventory control, and process optimization., • Leadership: A proven ability to train, mentor, and inspire teams while fostering a collaborative and respectful kitchen culture.Roles and Responsibilities: As Head Chef, you'll work closely with the Executive Chef/Owner and the Operations Manager to ensure culinary excellence and operational efficiency. Your responsibilities include: 1. Culinary Leadership and Innovation • Develop and execute bold, crave-worthy menus that delight customers and align with HeartnBelly's mission., • Lead menu R&D, incorporating customer feedback and food trends., • Standardize recipes to ensure consistency across all locations.2. Kitchen Operations and Quality Control, • Oversee daily kitchen workflows and optimize food preparation processes., • Conduct regular quality audits, addressing discrepancies immediately., • Maintain strict food safety and hygiene standards., • Collaborate with the Operations Manager to refine service flow and address operational bottlenecks.3. Team Development and Training, • Mentor and train kitchen staff, fostering a culture of collaboration, respect, and growth., • Build performance improvement plans and support team members in reaching their potential., • Work with Kitchen Leads to create balanced schedules and ensure team well-being.4. Collaborative Leadership, • Partner with the Operations Manager to align culinary and operational goals., • Work together on inventory management, cost control, and equipment maintenance.Culture Fit: At HeartnBelly, our values guide everything we do: • Crave: A relentless desire to create food that people love., • Curiosity: A commitment to exploring new ideas and techniques to stay ahead., • Contribute: Elevate and share through your creations, making every dish meaningful., • Connection: Strengthen old relationships and foster new ones through the joy of food. Why This Role Matters: This isn't just a job; it's a chance to shape HeartnBelly's future. As Head Chef, you'll have the creative freedom and resources to make a lasting impact on the team you lead and the communities we serve. How to Apply: Are you ready to take on this challenge and lead HeartnBelly's culinary vision? Complete our online application using the link below, along with your resume and a brief cover letter explaining why you are the perfect fit for this role. https://form.jotform.com/pocketfoodservice/online-job-application-form We can't wait to meet you!

Job DescriptionWHO WE ARELindblad 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 ROLEAs Chef de Partie aboard a Lindblad Expeditions vessel, you’ll take a key role in the preparation of high-quality meals — with a special focus on cooking daily crew meals that are nourishing, balanced, and executed with care. You’ll also assist the Head and Sous Chef with guest meal prep, buffet setups, canapés, and action station service, and may be called on to help with inventory, provisioning, and sanitation efforts. This is a hands-on, fast-paced role that requires strong culinary fundamentals, solid time management, and a collaborative mindset. The ideal candidate is organized, detail-oriented, and confident managing multiple tasks in a high-volume environment. You should also be ready to step up and support the galley team as needed — including leading others or filling in for more senior roles when necessary. This is a full-time, rotational position working approximately 12 hours per day on an 8 weeks on / 4 weeks off schedule. Candidates must be genuinely prepared for sustained physical demand in a remote, at-sea environment before applying. WORK SCHEDULEChefs work an average of 12 hours per day, every day, with no days off throughout your 8-week rotation onboard. 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. ESSENTIAL DUTIES Food Preparation: • Assists the Head Chef, Sous Chef, Line Cook, and Pantry Chef, in the preparation of all guest and crew meals following company menu matrix and recipes., • Participates in the actual cooking and preparation of breakfast, lunch and dinner; meat, fish dishes, vegetarian options, side dishes for both guest and crew meals., • Working the action station during meal periods; Example but not limited to; Omelets, carving stations and the sauté action station., • Primary responsibilities include buffet action station, crew meal preparation and execution, canapes and appetizers as well as prepping, portioning, and cleaning., • Assisting in setting up/ break down of the hot line., • Assisting during plating breakfast, lunch and dinners with Sous Chef, Line Cook., • Assists Head Chef in training, and developing of the Pantry Chefs, and galley dishwashers, by following company policies, and menus. Cleaning:, • 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.Food Stores:, • 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.Safety and Security, • 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.Desired qualifications, • Completion of formal training at a culinary school preferred., • Minimum of 3 years’ experience working within the culinary team on board passenger ships preferred, • Must have the ability to work on their feet in a galley of high temperature for 10-12 hours a day for the duration of the rotation, • Must be able to lift up to 50 pounds on a regular basis, • Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines., • Detail oriented and thorough; able to follow through on assigned tasks., • Must be able to stay calm and clear headed under stressful situations, • Ability to step up when needed, and act as Sous Chef should the need arise., • Good supervisory skills set, and ability to work develop others, • Ability to get along with co-workers and support a team environment., • Ability to communicate successfully with galley team members; and office personnel, • Ability to work independently using creativity and initiative to complete assigned tasks., • Work well under pressure in a high volume, fast pace environment, • Ability to have guest interaction and communicate with them the vision of the department, and program, • Experience with passenger vessels preferred.Licenses/Certificates, • Current First Aid/CPR/AED certification required., • STCW Basic Safety Training required., • STCW Crowd Management required, training provided., • STCW Maritime Security Awareness required, training provided., • Transportation Workers ID Card (TWIC) required., • USCG Medical Certificate required, training provided. The listed salary range reflects total daily compensation based on experience and vessel assignment. Compensation breakdown: $130–$140 base daily rate + $50 guaranteed minimum in gratuities. Any tips earned above the $50 minimum are yours to keep. Our BenefitsHealth insurance including Medical, Dental, Vision 401(k) plan with employer match Room and board when scheduledTravel Day PayTravel Expenses PaidTravel benefits for employees and their family Uniforms ProvidedTraining Opportunities Employment is contingent on the following:- In compliance with U.S. Coast Guard Regulations, 46 CFR Parts 4, 5, and 16, you will be required to undergo the following drug tests: post-offer prior to start date, random, reasonable cause, and serious marine incident per US Federal guidelines. - Pre-offer background check; employment is contingent upon the results of this screening.- Post-offer physical examination; your employment is dependent upon being determined fit for sea duty. Continued employment is dependent upon consent to and passing these tests. Lindblad Expeditions continues to highly recommend that all new hires be up to date with all vaccines prior to the first day of employment and getting boosted annually when eligible, including those vaccines that protect against COVID-19. All crew must still comply with all country-specific vaccination requirements. Communication Skills Using the English language, this person must have the ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos. Must also possess the ability to effectively communicate--both in writing and orally--with a professional demeanor. PHYSICAL DEMANDS While performing the duties of this job, the employee is frequently required to sit, talk and hear. The employee will also be required to write and type. The employee is occasionally required to stand, walk, and reach with hands and arms. The physical demands per position are described in the Job Analysis sheet and are available to all applicants upon request. COMPENSATION STATEMENTLindblad Expeditions determines the pay for positions using local, national, and industry-specific survey data. We evaluate external equity and the cost of labor/prevailing wage index in the relative marketplace for jobs directly comparable to jobs within our company. Our posted salary range is based on national data and may be refined for a candidate's region/town/cost of living. For new hires, we strive to make competitive offers allowing the new employee room for future growth. Salaries will be based on the applicant’s location, level of experience, education, and specialized knowledge and skills. An employee/candidate with a stronger skill set will receive higher pay. EQUAL OPPORTUNITY EMPLOYER STATEMENTAt Lindblad Expeditions, we simply could not do our work without the diverse kaleidoscope of humanity that creates and delivers our remarkable offerings across the planet. As a Company that respects and celebrates the inherent diversity in the places we explore, we recognize the need to mirror that same diversity and all the interconnected perspectives within our organization. We are committed to building a community of different genders, races, ages, sexual orientations, chosen identities, and countries of origin where every person brings their whole self to work and whose skills, talents, and abilities are valued. We believe we can explore further and in a more meaningful way by actively creating a more diverse and inclusive organization where everyone feels they belong. Lindblad Expeditions is an equal opportunity employer. Individuals seeking employment at Lindblad Expeditions are considered without regard to race, sex, color, religion, national origin, age, disability, genetics, marital status, pregnancy, unemployment status, sexual orientation, citizenship status, or veteran status. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionWHO 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 THIS POSTING This isn't just a chef job — it's a way of life. Our ships operate year-round across some of the most spectacular coastlines on earth, from the fjords of Southeast Alaska down to Baja Mexico and Central America, putting you in a new location every few days. And when you're off the ship, Lindblad's crew travel benefits open the door even wider — many of our galley team use their time off to sail on our international fleet, exploring places like Antarctica, the Galapagos, Europe, and New Zealand. It's also one of the best jobs out there for actually saving money. While you're onboard, your meals, room, and laundry are all covered — no rent, no grocery bills, no daily expenses eating into your paycheck. You're getting paid to travel the world, doing what you love, with very little to spend it on until you're ready to. The galley is at the heart of that experience for every guest and crew member aboard our U.S. fleet — the National Geographic Quest and National Geographic Venture — and we're proactive about making sure it's staffed with the right people. Rather than wait for a specific role to open and start a search from zero, we're building a pool of qualified, interested candidates across all of our galley positions — Shipboard Head Chef, Sous Chef, Pastry Chef, Chef de Partie, Line Cook, and Pantry Chef — so we're ready to move quickly when a seat becomes available. If your application and resume stand out to our culinary recruiting team, we'll reach out to set up a first-round screening — a chance for us to get a better understanding of your experience and goals, and for you to learn more about life at sea. This lets us determine which role, or roles, you'd be a great fit for well before a position actually opens, so we're ready to move quickly when it does. Candidates must be genuinely prepared for sustained physical demand in a remote, at-sea environment before applying. WORK SCHEDULE Galley team members work an average of 12–14 hours per day, every day, with no days off, throughout an 8-week rotation onboard — followed by approximately 4 weeks off. Rotations alternate between the National Geographic Quest and National Geographic Venture, so you'll come and go between the two ships over time. What stays consistent is your galley team: you rotate on and off together, so the people you're working alongside — and living with — stay the same, trip after trip. That built-in consistency is a big part of what makes the galley work. 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. Our vessels operate 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 — and that's okay. PHYSICAL DEMANDS This is physically demanding work performed in a moving marine environment. Throughout a 12-hour shift — including during periods of significant vessel motion — you'll be required to stand, walk, bend, kneel, squat, and climb steep interior stairs repeatedly. You must be able to regularly lift and carry items up to 50 pounds. Work rotates continuously across food service, dishwashing, cleaning, and provisioning, often without extended breaks, in confined, high-humidity spaces including the galley. THE POSITIONSShipboard Head Chef — $365–$395/day This is not a desk job — the Head Chef is in the galley cooking alongside the team every day, leading all culinary operations onboard as head of the 6-member crew. You'll be hands-on through the full cycle of meal production, from menu execution and provisioning to plating, while also owning sanitation compliance, food costs, and staff development. Ready to step into any other galley role when the team needs it. Minimum 2 years managing a culinary team; formal culinary training and passenger ship experience preferred. Sous Chef — $235–$245/day ($185–$195 base + $50 guaranteed daily gratuity) Second-in-command in the galley and just as hands-on — you're at the Head Chef's side through every guest and crew meal, from butchering and prep to cooking and plating. You'll help train Pantry Chefs and the rest of the team, and you need to be ready to run the galley yourself as Head Chef when the moment calls for it. Minimum 2 years' experience on a passenger ship culinary team preferred; formal culinary training preferred. Pastry Chef — $225–$235/day ($175–$185 base + $50 guaranteed gratuity) This is a hands-on role with real creative license — you're not just executing the same dessert menu night after night. From fresh breads to plated desserts, teatime treats, and dietary-specific items (gluten-free, vegan, allergy-sensitive), Pastry Chefs are encouraged to put their own spin on things and bring new ideas to the table. You'll manage daily production and work closely with the Head Chef on inventory and ordering. Minimum 2 years' culinary industry experience aboard passenger ships preferred; culinary or baking/pastry school training preferred. Chef de Partie — $180–$190/day ($130–$140 base + $50 guaranteed gratuity) A key player across both guest and crew dining — you'll work buffet setups, canapés, and action stations for guests, while also taking the lead on crew meals, where you get real creative license to shape what the team eats after a long day. It's a role with genuine influence on morale onboard, alongside strong guest-facing culinary experience. You'll be ready to lead the galley or fill in for more senior roles when needed. Minimum 1–2 years' culinary experience aboard passenger ships preferred; culinary school training preferred. Line Cook — $175–$180/day ($125–$130 base + $50 guaranteed gratuity) Preps ingredients, cooks hot dishes, and assists with plating during meal service for both guests and crew, working closely with the Head Chef and galley team. Also supports inventory, provisioning, cleaning, and dishwashing. Minimum 2 years of recent cooking and/or food service experience. Pantry Chef — $165–$170/day ($115–$120 base + $50 guaranteed gratuity) A hands-on role that keeps the whole galley running — you'll handle cold food prep from salads and garnishes to dressings and desserts, following recipes and direction from the Head Chef, while also owning kitchen sanitation and galley organization. It's a great entry point into shipboard culinary life, working closely with the whole team and building the skills to grow into more senior roles. Minimum 1 year of recent cooking and/or food service experience. All rates reflect total daily compensation, including a guaranteed minimum in gratuities where applicable; any tips earned above the guaranteed minimum are yours to keep. Final compensation is based on experience and vessel assignment. WHAT ALL OUR GALLEY ROLES HAVE IN COMMON Maybe more than any other department onboard, the galley has to run as one well-oiled machine. You're working shoulder-to-shoulder in the same small kitchen for 12–14 hours a day, then going back to share crew quarters with those same people that night. Rotations move between the Quest and Venture together as a team, so the people you're cooking beside are the same people you're building a life at sea with. Ask any of our chefs why they keep coming back, and the answer is almost always the same: it's the team. That kind of bond isn't just nice to have in the galley — it's what makes the whole operation work. Every galley role shares these responsibilities: • Following the Company menu matrix and recipes for guest and crew meals, • Assisting with buffet setups, action stations, and plating during meal service, • Maintaining galley cleanliness and food storage areas in line with CDC Vessel Sanitation Program and Health Canada requirements, • Assisting with dishwashing, inventory, provisioning, and stock rotation as needed, • Participating in onboard safety training, drills, and Emergency Station Billet duties as directed by the Captain, • Supporting a collaborative, team-first galley cultureLICENSES/CERTIFICATIONS REQUIRED FOR SHIPBOARD GALLEY ROLES, • US Passport, or US Permanent Resident Card with valid passport, • STCW Basic Safety Training, • STCW Crowd Management, • STCW Maritime Security Awareness, • USCG Medical Certificate, • Current First Aid/CPR/AED certification, • Transportation Workers Identification Credential (TWIC) Don't have all your certifications yet? No problem — we help new hires obtain them during onboarding. Compensation reflects total daily pay and varies by role and experience: • Pantry Chef: $165–$170/day ($115–$120 base + $50 guaranteed daily gratuity), • Line Cook: $175–$180/day ($125–$130 base + $50 guaranteed daily gratuity), • Chef de Partie: $180–$190/day ($130–$140 base + $50 guaranteed daily gratuity), • Pastry Chef: $225–$235/day ($175–$185 base + $50 guaranteed daily gratuity), • Sous Chef: $235–$245/day ($185–$195 base + $50 guaranteed daily gratuity), • Shipboard Head Chef: $365–$395/day (not included in the tip pool) All roles included in the tip receive a guaranteed daily minimum in gratuities on top of a base daily rate, with any tips earned above that minimum yours to keep. Final base rate is based on experience, role, and vessel assignment. Employment Contingencies Employment is contingent on the following: • In compliance with U.S. Coast Guard Regulations, 46 CFR Parts 4, 5, and 16, you will be required to undergo drug testing: post-offer prior to start date, random, reasonable cause, and following any serious marine incident, per US federal guidelines., • A pre-offer background check; employment is contingent on the results of this screening., • A post-offer physical examination; employment is dependent on being determined fit for sea duty. Continued employment is dependent on consent to, and passing, these tests. Lindblad Expeditions continues to highly recommend that all new hires be up to date with all vaccines prior to their first day of employment, and getting boosted annually when eligible, including vaccines that protect against COVID-19. All crew must still comply with all country-specific vaccination requirements. Communication Skills Using the English language, this person must have the ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos. Must also possess the ability to effectively communicate — both in writing and orally — with a professional demeanor. Compensation Statement Lindblad Expeditions determines the pay for positions using local, national, and industry-specific survey data. We evaluate external equity and the cost of labor/prevailing wage index in the relative marketplace for jobs directly comparable to jobs within our company. Our posted salary ranges are based on national data and may be refined for a candidate's region/town/cost of living. For new hires, we strive to make competitive offers allowing room for future growth. Salaries are based on the applicant's location, level of experience, education, and specialized knowledge and skills. A candidate with a stronger skill set will receive higher pay. Equal Opportunity Employer Statement At Lindblad Expeditions, we simply could not do our work without the diverse kaleidoscope of humanity that creates and delivers our remarkable offerings across the planet. As a company that respects and celebrates the inherent diversity in the places we explore, we recognize the need to mirror that same diversity and all the interconnected perspectives within our organization. We are committed to building a community of different genders, races, ages, sexual orientations, chosen identities, and countries of origin where every person brings their whole self to work and whose skills, talents, and abilities are valued. We believe we can explore further and in a more meaningful way by actively creating a more diverse and inclusive organization where everyone feels they belong. Lindblad Expeditions is an equal opportunity employer. Individuals seeking employment at Lindblad Expeditions are considered without regard to race, sex, color, religion, national origin, age, disability, genetics, marital status, pregnancy, unemployment status, sexual orientation, citizenship status, or veteran status. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionDescription: Position Summary: The Chef de Cuisine is responsible for the daily operations of the kitchen. They are responsible for both short- and long-range planning including the development and execution of new menus and pricing, equipment, and budget planning, cost control, and profit contribution to the business. They have overall responsibility for the day-to-day activities in the kitchen and for always maintaining complete control of the kitchen and commanding the respect of the kitchen staff. The Executive Chef directly supervises kitchen staff with responsibility for hiring, inspiring, coaching, and performance management. They are responsible for maintaining food safety, sanitary and safety standards in the workplace. They will work together with the General Manager to focus on the vision of the restaurant. In this leadership role, the Executive Chef serves as a role model and mentor to the kitchen staff and must always maintain a professional appearance and demeanor. Essential Functions: Knowledge Base: • Proven working experience as a Head Chef., • Excellent record of kitchen management., • Ability to spot and resolve problems efficiently., • Capable of delegating multiple tasks., • Communication and leadership skills., • Keep up with cooking trends and best practices., • Expert knowledge of the restaurant or organization’s cuisine., • Advanced culinary skills, including food preparation, flavor pairings, and other cooking best practices., • Ability to develop unique recipes., • Current knowledge of trends in the restaurant industry., • In-depth knowledge of federal, state, and local food handling regulations., • Comfortable training, directing, and supervising kitchen staff., • Exceptional leadership skills, including motivation and goal setting., • Excellent communication and interpersonal skills., • Time management and organization. Daily Responsibilities: • Plan and direct food preparation and culinary activities, • Modify menus or create new ones that meet quality standards, • Estimate food requirements and food/labor costs, • Supervise kitchen staff’s activities, • Arrange for equipment purchases and repairs, • Recruit and manage kitchen staff, • Rectify arising problems or complaints, • Give prepared plates the “final touch”, • Perform administrative duties, • Comply with nutrition and sanitation regulations and safety standards, • Keep time and payroll records, • Maintain a positive and professional approach with coworkers and customers, • Ensure the inspection and planning of materials, supplies and equipment for readiness of service; rectify deficiencies with respective personnel, • Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas., • Conduct pre-shift meetings with staff and review all information pertinent to the day's business., • Ensure that staff report to work as scheduled. Document any late or absent employees., • Ensure coordination of breaks for staff., • Inspect grooming and attire of staff; rectify any deficiencies., • Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel., • Provide feedback to staff on their performance, ensuring that all procedures are carried out to departmental standards. Handle disciplinary problems and counsel employees according to restaurant standards., • Foster and promote a cooperative working climate, maximizing productivity and employee morale., • Ensure assignment of work and side duties to staff in accordance with departmental procedures. Identify situations that compromise the department's standards and delegate these tasks., • Ensure the monitoring of the preparation of station assignments, ensuring compliance to departmental standards., • Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies., • Anticipate heavy business times and organize procedures to handle extended waiting lines., • Ensure all closing duties for staff are completed before staff sign out., • Attend designated meetings, menu and wine tastings., • Adhere to all Health Department, sanitation, and safety regulations as required by the restaurant., • Attend and participate in all Manager meetings as scheduled. Customer Service: • Maintaining a positive and professional approach with coworkers and customers., • Always promote and support the highest quality guest experience, • Maintain a consistently smooth-running operation, • Ensure physical atmosphere/aesthetics and cleanliness of restaurant, • Demonstrate effective salesmanship and guest service while on the floor and teach effective salesmanship and guest service to floor staff., • Write service notes at the end of each shift, • Support and help staff during service, as needed, • Ensure break compliance practices and procedures are followed., • Ensure that the overall restaurant appearance is exceptional. This means monitoring the entire store consistently throughout the shift., • Monitor volume and content of music always playing., • Monitor appropriate lighting levels at open, dusk, and night., • Monitor cleanliness throughout the property. Food Service: • Oversee and assist with food production and all culinary activities, • Supervise kitchen staff to ensure service runs smoothly, • Ensure that quality and cost standards are consistently maintained, • Ensure that quality culinary dishes are served on schedule and see that any problems that arise are rectified., • Oversee and ensure that all food is prepared to specifications in presentation and recipe., • Responsible for approving all prepared food items that leave the kitchen, • Select, create, and modify menus and recipes as needed so that they remain viable., • Standardize production recipes to ensure consistent quality, • Establish presentation technique and quality standards, • Plan and price menus, • Oversee the ordering, receipt, and storage of all food products, • Remain up to date on new techniques and trends in dining in order to continue to modify the menu to suit our guests., • Oversee and work on the line to support, observe, train and direct staff during service, depending on the number of staff in the kitchen. Beverage Service: • Understanding of WA State service and consumption laws., • Understanding basic beverage knowledge., • Understanding of proper beverage service. Leadership: • Responsible for ensuring the kitchen is adequately staffed in all areas, • Responsible for ensuring employees receive the necessary training to ensure quality culinary dishes are produced., • Assign food preparation and line duties to the kitchen staff, • Spot problems and resolve them quickly and efficiently, • Delegate many kitchen tasks simultaneously while maintaining composure, • Maximize the productivity of the kitchen staff, as well as manage and direct the Sous Chef(s)., • Promote cooperation in the kitchen Administration: • Oversee the monitoring of weekly sales and adjust prep production levels., • Oversee and ensure that food safety and Health Department sanitation requirements are maintained at all times., • Oversee and ensure that accurate inventories, extension, and menu items price verifications are maintained and conducted., • Maintain food cost and budgetary guidelines while possessing an understanding of food costing formulas and yield percentages., • Estimate food consumption and requisition or purchase food, • Ensure proper equipment operation/maintenance, • Ensure that all supplies are ordered, stocked, and properly stored. This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning., • Control kitchen expenses, reporting to the GM what is spent and what is needed for the kitchen., • Accurately track and report kitchen expenses., • Maintain and update repair & maintenance log, • Maintain and update temperature log, • Ensure staff adhere to all policies. This position description is subject to change and other functions may be assigned/reassigned at management’s discretion. Requirements: Qualifications: • To perform this job successfully, an individual must be able to perform each essential function from the list above satisfactorily., • The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. Experience, Education, and Certifications: Education Level: BA or related culinary degree with eight or more years of industry and culinary management experience. Experience Level: Minimum five years as Sous Chef, Chef de Cuisine, or Executive Chef Required: • Ability to obtain a Washington State Food Handlers Certification., • Ability to obtain a Washington State MAST/alcohol education certificate., • Ability to obtain Class 12 MAST Permit for alcoholic beverage program management (management positions only)., • Minimum 21 years of age to serve alcoholic beverages. Preferred: • Knowledge of Computerized P.O.S. Systems and MS Office programs., • Food Safety Certification., • Certification in alcohol awareness program., • Certification of previous training in liquor, wine, and food service., • Certification in C.P.R., • Customer service training., • Ability to communicate in a second language. Required Competencies: • Passionate about food and people, • A passion for cooking fresh, seasonally driven cuisine while understanding the business aspect of the restaurant, • Believing that food is an art form meant to be savored and meant to be consumed and appreciated with multiple senses., • A mastery of food and flavor to evoke a variety of reactions., • Sensitive palate and a keen sense of taste and smell in order to recognize subtle nuances in flavors to allow the exploration of bold new flavor combinations and make them work., • Creativity and a flair for experimentation to put a twist on familiar dishes and create new combinations., • Focus on local, sustainable, seasonal, and organic ingredients, • Strong work ethic, willing to work long hours, • Hands-on chef who takes ownership of the kitchen and menu development, thrives in a fast-paced environment., • Stays cool under pressure, treats his or her team fairly and with respect., • Leadership - a great leader and can teach and develop a crew to cook great food. Lead by example., • Determination, • Organization, • Experience with the budget development process and cost control, • Ability to delegate tasks with proper instructions with follow-through and follow-up., • Maintain a professional and respectful workplace for employees., • Ability to manage in a diverse environment with a focus on guest service, • A strong presence in the restaurant with great attention to detail in kitchen management and quality service., • Positive attitude, • Communicate clearly, professionally, concisely, and respectfully, • Solid track record as an Executive Chef or Chef du Cuisine in an upscale, fast paced, and quality environment., • Control food and labor costs, • Menu development and pricing, • Development of culinary team

Job DescriptionWHO WE ARELindblad 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 8-week rotation onboard. 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. RESPONSIBILITIES: Food Preparation • Prepares salads, garnishes, appetizers, dressings, cookies, desserts, and similar items as directed by the Head Chef., • Assists the Head Chef and/or Assistant Chef in preparing food items as directed., • Assists the Head Chef in supervising and training the galley steward. Galley Cleaning • Cleans countertops, working surfaces, sinks, and the dishwasher; able to serve as the shift's dishwasher when needed., • Adheres to all CDC Vessel Sanitation Program and Health Canada requirements., • Maintains and organizes the storeroom, galley cupboards, refrigerators, and freezers., • Supports the Steward in scraping and soaking all dishes, pots and pans, and cooking and eating utensils in accordance with applicable regulations., • Supports the Steward in loading, running, and unloading the dishwashing machine and storing items in their proper locations. Storage & Inventory • Assists in the proper storage, wrapping, handling, and display of food items., • Rotates current stock, disposes of spoiled items, and replenishes provisions and supplies as received. Safety & Security • Participates in onboard safety training, meetings, and drills as directed by the Captain, including fire, abandon ship, man overboard, flooding, and medical emergencies., • Adheres to the Company's uniform policy to uphold its image, safety, and standards., • Participates in shoreside training as required by the Company., • Maintains familiarity with ISM codes and requirements., • Understands all duties under the Company Safety Management System and Emergency Station Billet.QUALIFICATIONS:, • Minimum 1 year of recent cooking and/or food service experience., • Good verbal communication skills., • Detail-oriented and thorough, with strong follow-through on assigned tasks., • Able to work independently, using creativity and initiative to complete tasks., • Strong time management skills; able to handle multiple tasks, set priorities, and meet deadlines., • Able to work well under pressure., • Able to get along with co-workers and support a team environment.LICENSES/CERTIFICATIONS, • US Passport, or US Permanent Resident Card and valid passport, • First Aid/CPR/AED certification (current) — required, • STCW Basic Safety Training — required, • STCW Crowd Management — required, • USCG Medical Certificate — required, • Maritime Security Awareness — required, • Transportation Workers Identification Credential (TWIC) — required Don't have all the required certifications yet? No problem — we'll help you obtain them during onboarding. The listed salary range reflects total daily compensation based on experience and vessel assignment. Compensation breakdown: $105–$115 base daily rate + $50 guaranteed minimum in gratuities. Any tips earned above the $50 minimum are yours to keep. Employment is contingent on the following:- In compliance with U.S. Coast Guard Regulations, 46 CFR Parts 4, 5, and 16, you will be required to undergo the following drug tests: post-offer prior to start date, random, reasonable cause, and serious marine incident per US Federal guidelines. - Pre-offer background check; employment is contingent upon the results of this screening.- Post-offer physical examination; your employment is dependent upon being determined fit for sea duty. Continued employment is dependent upon consent to and passing these tests. Lindblad Expeditions continues to highly recommend that all new hires be up to date with all vaccines prior to the first day of employment and getting boosted annually when eligible, including those vaccines that protect against COVID-19. All crew must still comply with all country-specific vaccination requirements. Communication Skills Using the English language, this person must have the ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos. Must also possess the ability to effectively communicate--both in writing and orally--with a professional demeanor. PHYSICAL DEMANDS While performing the duties of this job, the employee is frequently required to sit, talk and hear. The employee will also be required to write and type. The employee is occasionally required to stand, walk, and reach with hands and arms. The physical demands per position are described in the Job Analysis sheet and are available to all applicants upon request. COMPENSATION STATEMENTLindblad Expeditions determines the pay for positions using local, national, and industry-specific survey data. We evaluate external equity and the cost of labor/prevailing wage index in the relative marketplace for jobs directly comparable to jobs within our company. Our posted salary range is based on national data and may be refined for a candidate's region/town/cost of living. For new hires, we strive to make competitive offers allowing the new employee room for future growth. Salaries will be based on the applicant’s location, level of experience, education, and specialized knowledge and skills. An employee/candidate with a stronger skill set will receive higher pay. EQUAL OPPORTUNITY EMPLOYER STATEMENTAt Lindblad Expeditions, we simply could not do our work without the diverse kaleidoscope of humanity that creates and delivers our remarkable offerings across the planet. As a Company that respects and celebrates the inherent diversity in the places we explore, we recognize the need to mirror that same diversity and all the interconnected perspectives within our organization. We are committed to building a community of different genders, races, ages, sexual orientations, chosen identities, and countries of origin where every person brings their whole self to work and whose skills, talents, and abilities are valued. We believe we can explore further and in a more meaningful way by actively creating a more diverse and inclusive organization where everyone feels they belong. Lindblad Expeditions is an equal opportunity employer. Individuals seeking employment at Lindblad Expeditions are considered without regard to race, sex, color, religion, national origin, age, disability, genetics, marital status, pregnancy, unemployment status, sexual orientation, citizenship status, or veteran status. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description About Company: Anthony’s is a family-owned group of restaurants with 26 locations across the Pacific Northwest, including Washington, Idaho, and Oregon. For over 50 years, we’ve been dedicated to showcasing the best of the region through fresh local seafood, in-season ingredients, and genuine hospitality. Our deep commitment to quality is reflected in our unique approach—we operate our own wholesale company, which allows us to source directly from local fishermen, ranchers, and trusted partners. This ensures that only the freshest, highest-quality food makes it to our kitchens each day. Because of this dedication to excellence, Anthony’s is not only a great place to dine—it’s also a great place to work. We’re looking for quality people who share our passion for food, community, and hospitality to join our team. At Anthony’s, we invest in our team members with competitive pay, consistent scheduling, opportunities for internal advancement, and a supportive work environment where people can grow their skills and build lasting careers. Whether you’re just getting started or looking for your next step in the industry, we welcome individuals who are eager to learn, work hard, and bring a warm, welcoming spirit to the table. About the Role: As a Cook, you will play a vital role in delivering high-quality meals that meet the standards of Anthony's and satisfy our customers. Your primary focus will be on preparing, seasoning, and cooking a variety of dishes while maintaining a clean and organized kitchen environment. You will collaborate closely with the Head Chef and kitchen team to ensure efficient food production and timely service. This role requires attention to detail, adherence to food safety regulations, and the ability to work effectively under pressure during busy periods. Ultimately, your efforts will contribute to an exceptional dining experience and the overall success of the culinary operation. Minimum Qualifications: • Proven experience in food preparation and cooking in a professional kitchen environment., • Ability to read and speak English to understand recipes, safety instructions, and communicate with team members., • Manual dexterity and physical stamina to handle kitchen tools and stand for long periods., • Knowledge of food safety standards and sanitation practices., • Capability to follow directions from the Head Chef and work collaboratively within a team. Preferred Qualifications: • Formal culinary training or certification from an accredited institution., • Experience working in a fast-paced kitchen setting., • Familiarity with inventory management and food cost control., • Ability to multitask and manage time efficiently during peak service hours., • Additional language skills to support diverse kitchen teams and customer base. Responsibilities: • Prepare and cook menu items according to standardized recipes and quality standards., • Maintain cleanliness and organization of the kitchen, including utensils, equipment, and workstations., • Ensure compliance with food safety and sanitation guidelines at all times., • Communicate effectively with kitchen staff and front-of-house team to coordinate meal preparation and delivery., • Stand for extended periods and perform physical tasks such as climbing stairs and moving kitchen supplies., • Monitor food stock levels and report shortages or spoilage to management. Skills: The required skills such as food preparation and production are essential for daily cooking tasks, ensuring dishes are prepared accurately and efficiently. Speaking and reading English enable clear communication with the kitchen team and understanding of recipes and safety protocols. Manual dexterity is critical for handling kitchen tools and performing precise cooking techniques, while physical stamina supports standing for extended periods and moving objects as needed. These skills ensure a smooth, safe, and productive kitchen environment that consistently delivers excellent food. Benefits: Full time employees maintaining an average of 25 hours a week have an option to enroll in medical insurance and an HSA account while those who maintain 20 hours can choose to enroll in dental, vision, voluntary life, and pet Insurance. Employees are enrolled in the company’s 401k plan with an annual discretionary match after 500 hours of employment. Paid Time Off is available for all front of house employees and accrued at 1 hour for every 26 hours worked. Other Benefits available in the company include, Scholarships, Meal Discounts, EAP Assistance with the LifeWorks Wellness App. We are an equal opportunity employer, and are committed to creating an inclusive environment for all team members. We look forward to hearing from you! Must be 18 or older to apply. *This is a tipped position

Job DescriptionWHO WE ARELindblad 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 ROLEOur Assistant Chef is also the ship's Baker — a true dual role. You'll work alongside the galley team to prepare fresh meals for guests and crew, while owning the onboard baking: breads, desserts, cookies, and more, made from scratch each day. Beyond baking, you'll handle prep, load stores and provisions, keep the galley clean, and manage dishwashing — the full rhythm of a working expedition kitchen. Candidates must be genuinely prepared for sustained physical demand in a remote, at-sea environment before applying. WORK SCHEDULEChefs work an average of 12 hours per day, every day, with no days off throughout your 8-week rotation onboard. 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. RESPONSIBILITIES:Food Preparation Culinary • Assists the Head Chef in preparing all guest and crew meals in accordance with Company menu matrix and recipes., • Cooks and prepares food as a member of the galley staff, with primary responsibility for baking breads and desserts, executing breakfast, and completing other prep as directed by the Head Chef., • Supports the Head Chef in training and developing Pantry Chefs, fellow Assistant Chefs, and galley stewards in line with Company policies and menus.Cleaning, • Helps maintain the cleanliness of the galley and food storage areas., • Adheres to all CDC Vessel Sanitation Program and Health Canada requirements., • Assists with dishwashing as needed or assigned.Food Stores, • Assists in loading, handling, and properly storing food and related items to maintain appropriate stocking levels and ensure correct rotation of perishable and non-perishable goods.Safety & Security, • Participates in onboard safety training, meetings, and drills as directed by the Captain, including fire, abandon ship, man overboard, flooding, and medical emergencies., • Adheres to the Company's uniform policy to uphold its image, safety, and standards., • Participates in shoreside training as required by the Company., • Maintains familiarity with ISM codes and requirements., • Understands all duties under the Company Safety Management System and Emergency Station Billet. DESIRED SKILLS AND QUALIFICATIONS, • Minimum of 2 years restaurant or banquet cooking in positions of increasing responsibility, including line cooking and prep work., • Some baking experience — you don't need to be a trained pastry chef, just comfortable working with breads, desserts, and the like., • 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., • Experience with passenger vessels preferred.Licenses/Certificates, • USCG Medical Certificate — required, • First Aid/CPR certification (current) — required, • STCW Crowd Management — required, • Maritime Security Awareness — required, • STCW Basic Safety Training — preferred, • Vessel Sanitation Public Health — preferred Don't have all the required certifications yet? No problem — we'll help you obtain them during onboarding. Target base salary for this role is $190–$200 per day, depending on experience and vessel. This reflects your total daily minimum compensation, broken down as: • $140–$150 base daily rate, • $50 guaranteed daily tip Any gratuities you earn beyond the $50 guarantee are yours to keep. Our BenefitsHealth insurance including Medical, Dental, Vision Room and board when scheduledTravel Day PayTravel Expenses PaidTravel benefits for employees and their family Uniforms ProvidedTraining Opportunities Employment is contingent on the following:- In compliance with U.S. Coast Guard Regulations, 46 CFR Parts 4, 5, and 16, you will be required to undergo the following drug tests: post-offer prior to start date, random, reasonable cause, and serious marine incident per US Federal guidelines. - Pre-offer background check; employment is contingent upon the results of this screening.- Post-offer physical examination; your employment is dependent upon being determined fit for sea duty. Continued employment is dependent upon consent to and passing these tests. Lindblad Expeditions continues to highly recommend that all new hires be up to date with all vaccines prior to the first day of employment and getting boosted annually when eligible, including those vaccines that protect against COVID-19. All crew must still comply with all country-specific vaccination requirements. Communication Skills Using the English language, this person must have the ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos. Must also possess the ability to effectively communicate--both in writing and orally--with a professional demeanor. PHYSICAL DEMANDS While performing the duties of this job, the employee is frequently required to sit, talk and hear. The employee will also be required to write and type. The employee is occasionally required to stand, walk, and reach with hands and arms. The physical demands per position are described in the Job Analysis sheet and are available to all applicants upon request. COMPENSATION STATEMENTLindblad Expeditions determines the pay for positions using local, national, and industry-specific survey data. We evaluate external equity and the cost of labor/prevailing wage index in the relative marketplace for jobs directly comparable to jobs within our company. Our posted salary range is based on national data and may be refined for a candidate's region/town/cost of living. For new hires, we strive to make competitive offers allowing the new employee room for future growth. Salaries will be based on the applicant’s location, level of experience, education, and specialized knowledge and skills. An employee/candidate with a stronger skill set will receive higher pay. EQUAL OPPORTUNITY EMPLOYER STATEMENTAt Lindblad Expeditions, we simply could not do our work without the diverse kaleidoscope of humanity that creates and delivers our remarkable offerings across the planet. As a Company that respects and celebrates the inherent diversity in the places we explore, we recognize the need to mirror that same diversity and all the interconnected perspectives within our organization. We are committed to building a community of different genders, races, ages, sexual orientations, chosen identities, and countries of origin where every person brings their whole self to work and whose skills, talents, and abilities are valued. We believe we can explore further and in a more meaningful way by actively creating a more diverse and inclusive organization where everyone feels they belong. Lindblad Expeditions is an equal opportunity employer. Individuals seeking employment at Lindblad Expeditions are considered without regard to race, sex, color, religion, national origin, age, disability, genetics, marital status, pregnancy, unemployment status, sexual orientation, citizenship status, or veteran status. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Training & development, • Wellness resources, • 401(k), • 401(k) matching, • Dental insurance, • Paid time off, • Vision insurance Sushi by Scratch Restaurants isnt your typical dinner experience; its an intimate omakase-style journey into the art of sushi. Tucked into hidden corners across the U.S., we create spaces where every seat feels personal, and every bite tells a story. Guided by our Head Chef, our team honors Japanese tradition while embracing inventive techniques and unexpected flavors, crafting moments that linger long after the last bite is served. We are looking for an experienced and polished Bartender to execute all front of house service at our intimate 10-seat Sushi Bar. As the only FOH member in the room, this roles primary focus is to provide each step of service to ensure exceptional dining experiences to our guests; while managing sake pairings, Japanese whiskey pairings, and a la carte beverage service. The Bartender Responsibilities This role is dynamic and includes all aspects of Front of House service, not limited to: Being the point of contact for all guest needs during the omakase-style dining experience, while always coordinating with the Chef to ensure timely and efficient service. This includes welcoming guests into the space according to the policies and procedures outlined by Sushi by Scratch Restaurants, explaining all beverage options, taking beverage orders, preparing and serving all beverages, executing beverage pairings, continuous guest service touch points during the omakase, and assisting the Chefs with any guest service needs. Provide fine dining service that is focused on storytelling and product knowledge, rooted in genuine hospitality and respect for craft Design and execute seasonal cocktail menus, with non-alcoholic options, and the development of beverage pairings, that all reflect Japanese influence, while being in accordance with all local/state liquor laws Oversee all daily bar setup, prep, cleanliness, and closing procedures according to set policies and procedures Manage and be responsible for all guest payment collection during checkouts, with attention to detail, accuracy, and gracious hospitality Interacting with guests and team members with warmth and professionalism. The ability to Host in our lounge, when required by Management What We Offer: Competitive Livable Compensation Daily Team Meals Quarterly Restaurant Group Dining Stipend, after 60 days of employment Accrued PTO and Sick Paid Time Off Insurance Options (Health, Dental, Vision, Life, Accident, Pet, etc..) Optional FSA, Commuter, and Dependent Care Deduction Options Referral Bonuses 401K Retirement Options with Employer Matching Continuing Education Stipend, after 1 year of employment Candidate Qualifications: Minimum of 2 years of experience as a bartender, sommelier, or fine dining waitstaff Priority will be given to candidates with Bartending/Sommelier/Beverage Service experience in Japanese concepts, with knowledgeable of sake and Japanese whiskeys. Passion for Hospitality and the ability to provide thoughtful, accurate, and precise service while creating lasting memories for our guests Warm and Professional communication and leadership skills. Are a reliable, flexible team player willing to learn and adapt to new situations Have open FULL TIME availability to work nights and weekends, including Holidays from 1pm-Close. Overtime may be required. Possess the legal ability to work with alcohol including valid all state/locally required alcohol certifications

Job Title: Head Chef Job Location: Seattle-USA-98188 Work Location Type: On-Site Salary Range: $90,000.00 - 105,000.00 per year \n \n\n \n \n About us\n \n \n Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation’s leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job – it’s an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America’s first, foremost, and finest and take your career to new heights. \n \n \n \n \n Role Purpose Statement\n \n \n The Head Chef collaborates closely with the Executive Chef to ensure exceptional daily food production at our Customer Service Center (CSC). Every dish reflects authenticity, adheres to company standards, and meets both menu specifications and customer expectations. \n \n As the Executive Chef’s trusted partner, the Head Chef also assumes full operational leadership in their absence, maintaining seamless kitchen operations and consistently high standards. \n \n \n \n \n Main Accountabilities\n \n \n \n • Supports all food production activities in the Hot and Cold Kitchen in responsible CSC which include but not limited to the following.\n, • Identifying deviations in inventories and production, initiates countermeasures if necessary\n, • Supports the controls and adjust of production plans, estimates consumption of food and equipment required to execute the daily production.\n, • Ensures compliance of recipe specifications and conducts sense-checks (Gold Standards)\n, • Participates in the development of food products and menus as needed.\n, • Must be aware of content in catering manuals; updates and distributes them within responsible CSC\n, • Supports the cost controlling of the budget, personnel and material costs\n, • Participates in menu presentations internal and external\n, • The coordination and controls countermeasures in the production in case of customer complaints\n, • Helps to develop and support existing training strategy and training plans for kitchen staff in responsible CSC\n, • Represents kitchen and kitchen staff in front of external stakeholders\n, • Actively researches and incorporates industry innovations and emerging food trends, ensuring continuous alignment and collaboration with Design Chefs.\n, • Participates in marketing activities as needed\n, • Ensures quality of goods received\n, • Guarantees tidiness in food storage in the responsible CSC is maintained and first in - first out principle is followed\n, • Guarantees adherence to hygiene, health and safety standards and Hazard Analysis and Critical Control Points (HACCP) regulations in responsible CSC\n, • Ensure that the area of responsibility is properly organized, staffed and directed\n, • Guide, motivate and develop the subordinate employees within the Human Resources Policy\n, • Make the company's values and management principles live in the department(s)\n, • Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations\n, • Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing \n \n \n \n \n \n Knowledge, Skills and Experience\n \n \n \n • Five years of experience in commercial cooking.\n, • Apprenticeship or Graduation from an accredited culinary school\n, • Additional certifications (e.g. diet chef, industrial chef, design chef,) or equivalent professional experience preferred\n, • Certification with the American Culinary Federation a plus\n, • Knowledge of food and hygiene regulations (example: HACCP)\n, • Good communication and organizational skills\n, • Service orientation\n, • Good knowledge of Microsoft Office and Windows-based computer applications \n \n \n \n\n SkyChefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Share Apply Full-time $85,000.00 - 125,000.00 per year Actual salary offer within the listed range may vary based on work experience and other objective factors. The pay range for this position is subject to change and may be modified in the future, in compliance with applicable laws. As a Head Chef, you will directly contribute to the overall success of a multi-million-dollar restaurant and its people. In this role, you are responsible for leading your team's deliverables and providing our guests with memorable, consistent, and iconic culinary experiences. You will manage labor budgets, maintain a pristine restaurant environment, and ensure the highest quality products. As a coach and mentor, you will motivate and inspire those around you to directly impact their continuous learning, growth, and development. Duties • Support your team in the preparation of all ingredients and food products to fulfill prep lists, par levels, and recipe standards., • Utilize various preparation and cooking methods to ensure the quick, precise creation of our menu items in accordance with JOEY recipes. Wash, chop, cut, grill, roast, saut, fry, etc. Coordinate with other stations as needed., • Maintain prep and cooking areas in a clean, sanitary and safe manner., • Ensure clean, organized, and maintained refrigerators, cooler drawers, ovens, preparation, and dry storage areas, etc., • Train partners on the instructions and guidelines for safe usage of kitchen equipment and cleaning compounds. Report on equipment problems and maintenance issues immediately., • Fulfill recruitment needs, impact positive candidate experiences, and select and retain your team., • Support your team in training and development of technical knowledge and world-class execution of JOEY tasks and standards., • Communicate daily focus and feedback to partners., • Manage in-store budgets, food costs, and labor., • Impact the delivery of Iconic Hospitality and coach the kitchen team as needed to fulfill experience standards for our guests., • Follow all food service and handling safety precautions and procedures. Basic Qualifications • 3+ years culinary experience (If you have high potential but less experience, we still want to meet you!)., • Must have or be able to obtain valid local and/or state Food Handler permits., • Possess a passion for hospitality and a proven track record of creating world-class hospitality experiences., • Thrive in a dynamic, fast-paced work environment., • Be able to walk and stand for prolonged periods of time; frequent bending, reaching, and stretching; repetitive manual tasks; and lift and carry up to 50 lbs. Required Knowledge, Skills, and Abilities • Successful employees at JOEY are genuine, warm, and caring., • They value honesty and conduct themselves with integrity., • They are comfortable providing and receiving feedback to achieve personal growth and performance excellence., • They are natural problem solvers with an insatiable desire to positively impact individual and team execution., • They are passionate about quality and professionalism., • They possess exceptional relationship building and communication skills., • They encourage healthy and supportive competition within their team., • They exude confidence, humility, and respect., • They take pride in presenting a professional appearance and demeanor. Benefits • Career development, education, and growth opportunities., • Medical, dental, vision, and life insurance, medical reimbursement plan, and Employee Assistance Program (EAP) for benefit-eligible partners., • Discounted employee shift meals., • 10% discount for self and guests on all food and beverages when visiting any JOEY location., • Discounted clothing retailer partnership., • Referral bonus program., • Sales competitions and rewards., • Paid vacation., • Paid sick leave. Join our team! If you're looking for a place to meet your potential, we'd like to meet you. Roll up your sleeves... YOUR journey starts here. About JOEY Restaurants The JOEY Restaurant Group exists to deliver the ultimate dining experience. Our handcrafted, locally, and globally inspired menu offerings are created by award-winning chefs and presented by world-class hospitality leaders in modern, warm, and lively environments. JOEY Restaurants has been family-owned and operated since 1992 and has grown into an iconic multi-concept brand throughout North America, with continued growth and expansion planned into 2030. When you join the JOEY team, you can expect a warm, inclusive, and creative environment, where we are committed to training, educating, and empowering our people. JOEY Restaurants is an Equal Employment Opportunity Employer. We are committed to offering reasonable accommodations to qualified job applicants.

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