We are currently looking for an experienced permanent Crew Chef / Sous Chef to join a 63m+ private motor yacht with a fantastic program, great Mexican owners and a relaxed onboard environment.
The yacht has light usage, with owners typically onboard, 6–8 weeks per year, allowing for a good routine and strong work/life balance. The vessel is currently in the Dominican Republic and will continue through the Caribbean, followed by New England in August, then Costa Rica and Cabo.
The yacht has a multinational crew with a very positive crew dynamic onboard. The Captain is American, and the program is known for being well-run with great owners.
This is a hybrid Crew Chef / Sous Chef role. When the owners are not onboard, the position will mainly involve independently cooking for approximately 18 crew, managing crew food, galley cleanliness and provisioning. During owner trips, the Head Chef joins the vessel and the role will transition into more of a Sous Chef position, supporting with preparation, crew food and guest operations.
The ideal candidate will be organised, adaptable and confident working independently while also being able to support a Head Chef during busy owner trips. Someone looking for a more long-term, balanced and relaxed program would be a great fit for this position.
Requirements:
- Ships Cook Certificate
- B1B2 visa
- Previous yacht experience as a Crew Chef, Sous Chef or Sole Chef
- Food Hygiene Level 2
- Strong provisioning and galley organisational skills
- Confident in producing quality crew food independently
- Able to support a Head Chef during owner trips
- Positive attitude and strong work ethic
- Looking for a more long-term, relaxed program
Package:
- Salary: $5,000–$6,000 DOE
- 13th-month bonus
- Leave: 60 days
- Start date: 7th June
- Current location: Dominican Republic
**More information available on successful application**