Summary
We are seeking a skilled and versatile Sous Chef to join the galley team on board a 60m private motor yacht. The ideal candidate will have strong experience in Asian cuisine and pastry, while also demonstrating excellent all-round cooking skills, creativity, and professionalism.
The yacht winters in the Bahamas/Caribbean and summers in the Mediterranean. When the owner is on board, you will work alongside the Head Chef to deliver high-quality meals for guests and maintain exceptional cleanliness in the galley. When the owner is away, you will step into the role of Sole Chef, preparing meals for around 10 - 15 crew and managing all galley operations, from provisioning to food preparation, while upholding the highest standards of food safety and hygiene.
We are looking for someone adaptable, organised, and innovative, with a strong grasp of international cuisine, baking techniques, and menu planning. The successful candidate will be physically fit, professional, and well-mannered, with excellent communication, time management, and teamwork skills. Loyalty, respect, and a positive attitude toward both crew and guests are highly valued. Candidates should have at least two years’ experience in a superyacht galley or a high-end restaurant environment. Culinary training with pastry and baking expertise is strongly preferred. No visible tattoos or smoking habits.
The yacht does not remain at anchor when not in guest use and typically returns to Palm Beach in the US and Palma / Tarragona in the Med. Usually the boat is used around Christmas / New Year for a couple of weeks in the Caribbean, then heavily in the Med over June and July, however sometimes the boat stays in the US in the summer going up to the Northern waterways. The programme places a strong emphasis on crew well-being, and this role offers competitive compensation and benefits, including 60 days of annual leave, two return flights per year, and the possibility of additional unpaid leave.
Applicants must hold a valid passport, B1/B2 visa (and Schengen if applicable), STCW, ENG1, Food Hygiene Certificate Level 2 or 3, and a driver’s license, along with solid computer skills.
PLEASE APPLY FOR THIS POSITION DIRECTLY THROUGH THE AMANDINE WEBSITE .
