Job Description

Vessel: 80m New Build Motor Yacht
Program: Dual Season (Charter with Private Use)
Start Date: August / September
Salary: €5,500 - €7,000 per month (DOE) + Charter Tips
Rotation: Time for Time Rotation

We are seeking a talented, motivated, and team-focused Sous Chef to join a prestigious 80m new build motor yacht entering its launch phase. This is an exciting opportunity to become part of a highly professional and supportive galley team from the outset, assisting with the final setup, provisioning, and development of a world-class culinary operation.

The vessel will operate a dual-season itinerary, beginning with a Caribbean period following launch before transitioning into a Mediterranean summer program. While charter activity is expected, the initial phase will focus on owner use, system implementation, and refining onboard operations to the highest standard.

The successful candidate will work alongside an experienced senior team in a busy, fast-paced environment catering for up to 50 pax including owner, entourage, and crew. The ideal candidate will be calm under pressure, highly organised, adaptable, and genuinely passionate about food and hospitality.

This role would suit a Sous Chef who enjoys being part of a collaborative, positive team environment and who is eager to continue developing within a high-level yacht program.

Key Responsibilities:

• Support the Head Chef in all aspects of galley operations
• Assist with provisioning, inventory management, and galley setup during the launch phase
• Prepare high-quality meals for guests and crew across a variety of cuisines and dietary preferences
• Maintain exceptional hygiene, cleanliness, and organisational standards throughout the galley
• Contribute creative ideas, baking skills, and speciality dishes where possible
• Assist with smooth service during both owner trips and future charter operations
• Work efficiently and calmly within a high-pressure, fast-paced environment
• Collaborate closely with all departments to ensure seamless onboard operations

Requirements:

• Previous experience as Sous Chef on large yachts or within high-end hospitality environments
• Strong understanding of professional galley operations
• Excellent knife skills and strong culinary knowledge
• Good baking skills or a culinary speciality strongly preferred
• Calm, mature, and solutions-focused under pressure
• Energetic with strong attention to detail
• Positive attitude with a good sense of humour
• Team player with no ego and strong self-management skills
• Passionate about food, hospitality, and professional growth
• British-speaking preferred
• Male or Female candidates welcome
• No dietary restrictions preferred

Program Expectations:

• Professional, respectful, and collaborative onboard culture
• Fast-paced operation with high standards throughout
• Positive attitude and adaptability essential
• Healthy, balanced lifestyle encouraged onboard
• Discreet and drama-free approach required
• Share of charter tips anticipated (approximately 6–8 weeks projected, though not yet confirmed)