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Sous/2nd Chef

USD ($)TBC

  • Start Date: 1st Aug 2020
  • Job ID #1087868
  • Posted by: The Crew Network - Ft. Lauderdale

View all The Crew Network - Ft. Lauderdale jobs

Summary

Research/Expedition Yacht. - Rotation 12 weeks on / 4 weeks off

JOB ID: 732946   Itinerary: Worldwide travel   Start Date: August 1st   Description: Sous Chef  - Female due to available cabin arrangements

QUALIFICATIONS   To perform this job successfully, an individual must be able to perform each essential duty to the highest standard. The requirements listed below are representative of the knowledge, skill, and/or ability required.  Minimum 3 seasons on yachts or minimum 2-3 years cooking as a chef in the hospitality industry. Must have experience cooking for large parties - 50+ STCW 10 Food safety and hygiene level 2 Valid ENG1 Valid Passport with US visas (B1/B2) Must be comfortable working in a remote environment. Must be able to work independently or within a team environment. Must have a keen eye for detail. Must be flexible. Must be able to manage time efficiently and effectively ensuring all tasks are completed as required. Must be able to prioritize external requests including inter-departmental and guest related needs. Ability to multitask is required. Discretion and confidentiality is mandatory. Exceptional spoken and written English skills required. Additional languages preferred.  At least 3 written references.

Someone with a good amount of crew cooking on yachts/catering/restaurants with good references.  Someone who has cooked for large numbers, experience in volume cooking and be able to cook a wide variety of cuisines. We have many nationalities onboard and try to keep everyone happy! No space for drama. Someone keen to work hard and fit into a busy schedule.   The galley team requires a chef with strong cooking capabilities, common sense, passion, reliability, drive to grow within the role, positive, creative, fit, healthy, adventurous and happy to be a team player. The boat will cater up to 75+ people including crew and guests. The galley provides three cooked meals per day and packed lunches/dinners for land excursions as needed. The vessel travels extensively and provisions usually in remote areas of the world. Preferred Qualifications Ship's cook certificate and/or culinary degree with at least 1 month sea time as a cook Restaurant, catering to large groups Hospitality experience   Special remarks regarding work environment, if applicable Capable of standing for long periods of time (up to 8 plus hours). Ability to perform occasional kneeling, crouching, stooping; frequent reaching, pushing, pulling; and constant lifting, carrying, handling and standing. Ability to lift and move up to 35 pounds/16 Kilos. Ability to lift and move weight in excess of 35 pounds/16 Kilos with assistance. Ability to function effectively in a demanding and diverse multi-cultural environment. Must be self-directed and have the temperament and interpersonal skills to work and live in close-quarters with other members of the crew for extended periods. Ability to live on board a vessel during long distance passages with the possibility of excessive motion due to rough conditions and minimal access to land based resources. Ability to function and work effectively in a high pace, high stress environment. Salary and Benefits package to be finalized during hiring/interview process. Paid in USD. Flights to/ from the vessel. medical insurance provided. 

Rotation schedule: To be finalized during hiring/interview process. Typically 12 weeks on / 4 weeks off.

Personality evaluation and extensive back ground check will be done prior to hiring.

STRICTLY NON SMOKING on board and preferred off as well

Overview

  • Vessel Size85m (279ft)
  • Vessel TypeResearch Vessel
  • Charter/PrivateBoth
  • Position TypeRotational
  • Cruising ItineraryWorldwide/TBC
  • Number of Crew70
  • Yachting Experience1 - 2 years
  • Chef Experience2 - 5 years
  • Looking for Team/CoupleNo
  • Posted 30th Jun 2020 by Agency

Language & Visas

  • English Fluent
  • VisasB1/B2
    Schengen

Qualifications

  • Entry Level Qualifications (or equivalent) Full Driving License (International) [Essential]
    Proficiency in Security Awareness (A-VI/6) [Essential]
    ENG 1 (Medical - NO Limitation/Restrictions) [Essential]
    STCW 95 (STCW 2010) [Essential]
  • Culinary Qualifications (or equivalent) Intermediate Culinary Diploma (6 months) [Essential]
  • Food & Hygiene Qualifications Food Hygiene (HABC Level 2) [Essential]

Interested?

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