Summary
A 55m private & charter motor yacht is seeking a permanent Head Chef to join its established program from April 2026.
The yacht runs a busy Mediterranean season from May through September, cruising Greece, Sardinia, and Naples, with frequent owner use and a strong charter calendar that includes high-profile, repeat guests. The yacht went to the Caribbean last winter; the schedule beyond September is to be confirmed.
The ideal candidate is confident, personable, and able to deliver both relaxed family-style dining and refined, elevated meals for guests and charters.
The culinary style focuses on clean, healthy Mediterranean cuisine, complemented by salads, BBQs, Asian/Japanese, themed evenings, as well as approachable dishes such as pizza and pasta. The candidate should be a strong all-rounder, capable of delivering both approachable family meals and high-end plated dining to a charter standard.
This position is open to experienced Head Chefs as well as talented yacht chefs ready to step up. Finding the right personality fit is key, with an emphasis on passion, professionalism, and a genuine desire to build a long-term role. Strong restaurant training and previous yachting experience is a must.
This is a permanent position offering 120 days of leave per year, with flexibility for unpaid leave when the yacht’s schedule allows, along with two return economy flights annually. Salary is €8,000 - €10,000 per month, depending on experience.
Trials for this position will be held at a private residence in Switzerland in early March 2026.
Candidates should hold an SCC, Food Hygiene Level 2 (Level 3 preferred), and a B1/B2 visa is preferred but can be arranged for the right candidate.
Please ensure your documents are up to date, including your certificates and CV. Suitable candidates will be asked to provide up-to-date food photography and tailored sample menus to complement the screening process.
