Summary
POSITION: TEMPORARY SOUS CHEF
May 4th to May 11th - possibility to stay 1 more week.
In cover letter please mention your location, availability and daily rate.
Yacht: 90m - Private - mostly dockside
JOB: 1593900
Start Date: May 4th for about 1-2 weeks
Itinerary: Local US
License Required: Cooking experience on larger yachts is preferred (90m+).
Requirements: Previous experience as a sous chef.
Must be comfortable to clean galley and provisioning.
- STCW + Refresher
- Ship’s Cook Assessment ideally
- Food Safety Certificate
- Marine medical or ENG1 (valid for 6 months)
- Passport valid 1 year +
- US citizen/green card or B1/B2 visa
- Clean galley habits
- Organized
- Good provisioning skills
- Healthy meals for the crew
The person that would best fit in would be a - Non-smoker, health conscience, calm personality, drama free, non-partier type, outgoing personality and someone that LOVES to cook.
Responsibilities: Working with our head chef cooking for 25 crew 2 meals per day at the dock, no guests.
Salary range: Within yachting salary guidelines depending on experience. Pay is for 7 days a week for a 5-day work week plus watches.
Package: To be finalized during interview process. Heath insurance, 60 days of unpaid leave per year, flight tickets from and to the vessel.
