Summary
Rotational Sous Chef – 55 meter private and charter motoryacht
Rotation: 8 weeks on / 8 weeks off
55-metre motor yacht seeking an experienced Rotational Sous Chef to join the galley team on an 8 weeks on / 8 weeks off rotation.
The role supports the Head Chef in all aspects of galley operations, including guest service, crew meals, provisioning, hygiene standards, and smooth day-to-day running of the galley. This is a hands-on position suited to a hardworking, adaptable chef who works well in a team and understands the demands of a busy charter and private program.
Key Responsibilities:
- Assist the Head Chef with guest meal preparation and service
- Take responsibility for crew meals when required
- Support menu execution during busy charter periods
- Maintain high standards of cleanliness, hygiene, and food safety
- Assist with provisioning, stock rotation, and waste control
- Step up and lead the galley in the Head Chef’s absence
- Work collaboratively with interior and deck teams
Requirements:
- Previous yacht or high-end hospitality experience preferred
- Strong cooking skills across a range of cuisines
- Ability to work under pressure and adapt to changing schedules
- Professional attitude and strong work ethic
- Excellent hygiene and organisational skills
- Valid STCW, ENG1, and Food Safety certificates
What We Offer:
- 8 weeks on / 8 weeks off rotation
- Stable program onboard a well-run vessel
- Supportive galley structure with clear leadership
- Opportunity for growth within the fleet
This role would suit a motivated Sous Chef looking for stability, consistency, and the chance to work under a strong Head Chef on a quality 55m program.
Additional Information
This is a rotational 8 weeks on / 8 weeks off Sous Chef position onboard a 55m motor yacht operating a mixed private and charter program. The role requires flexibility, professionalism, and the ability to work effectively as part of a close-knit galley and wider crew team.
The successful candidate must be comfortable working in a fast-paced environment, maintaining high standards during guest service while also supporting consistent and efficient crew meal production. A strong understanding of hygiene, food safety, and galley organisation is essential.
Candidates must hold valid certification required to work onboard commercially operated vessels and be legally eligible to work at sea. Start date will be confirmed with the successful applicant.
This position is open to all qualified candidates regardless of age, race, or gender.
Screener Questions:
- What makes you suitable for a rotational Sous Chef role onboard a 55m motor yacht?
- Please outline your previous yachting or high-end hospitality experience.
- Are you comfortable working an 8 weeks on / 8 weeks off rotation?
- How do you manage pressure and workload during busy charter periods?
- Are your STCW, ENG1, and food safety certificates current?