Chief Steward / Chief Stewardess
The chief steward or stewardess is head of the interior department. They run guest service, housekeeping and laundry, manage the interior team and budget, and are the crew member the owner or charter guests see most. It is a management job, and you are still expected to lay a table, press a shirt and pour wine better than anyone you supervise.
The jobWhat fills the day
The chief stew owns everything inside the yacht that a guest touches. That covers service standards, cabin and public area housekeeping, laundry, flowers, table styling, wine and bar stock, and the interior inventory down to the last napkin ring. You write the rota, train new stews, order consumables, keep the interior budget and track spend against the APA on charter. You work closely with the chef on menus and with the captain on guest movements, and you are usually the one who reads the preference sheet first and turns it into a plan.
With guests aboard, the day runs from before breakfast to after the last nightcap. You lead service, read the mood of the table, fix problems before anyone notices them and keep your team rested enough to last a ten-day charter. Between trips the work shifts to detailing, deep cleans, stock checks, crew training and planning the next booking. Private yachts tend to reward discretion and knowing the owner's habits. Charter yachts reward stamina, organisation and the ability to impress a new set of guests every week.
Yacht size changes the job a great deal. On a 35m to 45m yacht you may have one or two stews and you will still be making beds, serving every meal and doing laundry at midnight. On 50m to 70m the role is mostly supervision and service, with a team of three to six. On 80m and above you manage a department of eight or more, often split into service, housekeeping and laundry teams, and you may report to a purser or interior manager who holds the budget and paperwork.
Most chief stews have four to six seasons behind them, including at least two as second stew on a busy yacht. Captains hire on references, calm temperament and a track record of keeping crew. A GUEST Head of Department certificate, solid wine knowledge and a strong charter record all help. From chief stew, people move to larger yachts, to purser or interior manager roles on 80m+, or ashore into charter management, crew agencies and interior training.
Skills captains look for
- Guest service leadership
- Rotas and team management
- Interior budgets and inventory
- Wine and bar service
- Fine fabric and laundry care
- Preference sheet planning
- Floristry and table styling
A day aboardCharter day, 55m motor yacht, Costa Smeralda, Sardinia
Walk through the saloon and aft deck before guests wake. Brief the second and third stews on the day, including a birthday lunch ashore and a themed dinner.
Lead breakfast service on the aft deck. Note who drinks oat milk and who wants eggs at 10:00, and pass it to the chef.
Check cabins after the morning turndown and sign off laundry. Go through APA receipts with the captain and book the beach club table for tomorrow.
Run lunch service on the sundeck. Pair wines with the chef's menu and keep the bar stocked for the afternoon swim stop.
Two hours off in your cabin while the second stew runs the afternoon. Sleep if you can.
Set the dinner table with flowers bought in Porto Cervo that morning. Brief the team on courses, timings and who serves which side.
Lead dinner service, then move the party to the upper deck for cocktails and dessert wine.
Close the bar once the last guest has gone to bed. Write notes on preferences and tomorrow's plan, and adjust the rota so the late crew start later.
Pay by yacht sizeMonthly, before tips. Estimates. Bars share one scale.
On charter yachts, tips of around 10-15% of the charter fee are shared among crew and can add several thousand dollars in a busy month. Some larger private yachts offer rotation or 30-45 days annual leave on top of salary. See the Chief Stew, Purser & Interior Management salary guide for figures from live adverts.
Tickets and visas
Must have
- STCW Basic Safety Training
- ENG1 medical certificate
- PDSD (Proficiency in Designated Security Duties)
Gets you hired
- GUEST Head of Department certificate
- GUEST Advanced Interior modules
- WSET Level 2 or 3 in Wines
- Food Hygiene Level 2
- Elementary First Aid or Medical First Aid
Visas
- Schengen visa (non-EU crew)
- US B1/B2 visa
Where it leadsA typical career path
Chief Steward / Chief Stewardess jobsOpen now on SuperyachtRoles.com
Questions crew ask
How long does it take to become a chief stew?
Usually four to six seasons. Most captains want to see at least two seasons as second stew on a yacht that does real guest time, with references that mention leadership as well as service.
Can I start as chief stew on a small yacht?
Yes. Many people take their first chief stew role on a 35m to 45m yacht with one other stew. It is hard work and very hands-on, and it gives you the management record you need to move to larger yachts.
Do I need the GUEST Head of Department certificate?
It is not a legal requirement, but more captains and management companies ask for it on 50m+ yachts. It covers leadership, budgeting and crew management, which are the parts of the job service experience alone does not teach.
What is the difference between a chief stew and a purser?
The chief stew runs the interior team and guest service day to day. A purser, found mostly on 70m+ yachts, handles accounts, crew admin, APA and guest logistics, and may sit above the chief stew.