About the Chef

The chef aboard a yacht is a professionally trained culinary expert that is in charge of all guest and crew meals, provisioning and complete management of the galley. Effective organization of the galley involves a wide range of skills including but not limited to meal planning, provisioning, food safety and hygiene as well as administration and inventory. This position requires strong communication skills, extensive food/nutrition knowledge and creative plate presentation. Typically, the successful candidate will have at least two years working aboard a yacht of similar size in addition to shore side experience.

Job Responsibilities

• Provisioning of all food items
• Guest and crew meals and nutrition
• Food safety and storage standards
• Adhering to budget
• Galley and food inventory
• Galley safety and sanitary standards
• Management of other galley staff

Required Skills

• Vast knowledge of produce and ability to provision in obscure parts of the world
• Ability to provision to a budget
• Knowledge of nutrition, diets and allergies, food safety and storage
• Menu planning, varied repertoire and wine knowledge
• Excellent creativity and presentation skills
• Excellent communication skills and positive attitude
• Organized, time management and adaptability
• Accounting and computer skills
• Ability to overcome seasickness

Salary Modifiers

• Specialty cuisine experience/certification (i.e. vegan, macrobiotic)
• Experience provisioning in designated cruising area
• Resume “wow” factors (i.e. culinary competition winner, Michelin star head chef position)
• Limited computer skills