Summary
Fantastic opportunity for an experienced Sous/Crew Chef to join a down to earth and close knit crew on board a private 60m+ MY.
Ideal candidate would have a years plus experience in the industry on similar sized vessels but also wiling to look at candidates new to the industry with a strong culinary background. Candidate must also have some pastry experience and know how to bake fresh bread.
You will be responsible for cooking healthy and delicious lunches and dinners for about 16 crew members as well as breakfast on occasion. You will also be in charge of making weekend food and a weekly braai/BBQ when there are no guests on board.
It will mainly be a Crew Chef role but will be assisting the Head Chef with plating and prepping of guest food when necessary as well as with desserts if previous experience in this area.
You will also be responsible for (alongside the Head Chef) daily galley cleaning, weekly detailing and organising dry stores & all refrigerators/freezers. Owners are in the Galley often, so cleanliness of workspaces are important.
This is a great role for someone who wants to be a part of a team and leads a healthier lifestyle as all crew often spend time together working out, attending sporting events as well as other crew group activities and movie/game/puzzle nights etc.
Cruising itinerary is Caribbean, Bahamas. then up North for the rest of the season.
Start date ideally 17th/18th Feb for a boss trip otherwise can start after the 25th Feb.
Salary $4000 - $5000 DOE.
60 days leave.
B1B2 visa required.
Applications through YOA are preferred and will be beneficial to your chances of being interviewed*
