Rotational Chef
A rotational chef runs a superyacht galley for a set block of time, then hands it to an opposite number and goes home on leave. The cooking standard matches any head chef post. The difference is the handover. Two chefs keep one owner happy without the guest noticing a change, and both of them get a life ashore.
The jobWhat fills the day
The job is head chef work. You plan menus, order provisions, run the galley and cook for the owner, guests and crew. On a 55m you may be the only chef on board during your rotation, cooking three guest meals and a crew lunch. On an 80m you lead a sous chef and a crew cook, and you spend more time on planning, ordering and costings. Food safety records, allergy files and the galley budget belong to whoever is on board, and you hand them over clean.
Owner trips set the pace. A private owner who uses the yacht for six weeks each summer will expect the same dishes, the same coffee and the same breakfast timing from both chefs. That means a shared recipe file, preference sheets and honest handover notes. Charter yachts are harder. Each new group brings dietary forms and expectations, and you may join mid-season with a charter starting two days later. Between trips you cook for crew, deep clean, do inventory and build stock for the next block.
Captains hire rotational chefs once the owner or crew have earned enough loyalty to justify paying two senior salaries. Most hires already have three to five years as a head or sole chef on yachts, plus strong references from named owners. Classical training helps, often a culinary diploma and restaurant time in good kitchens. The owner usually tastes your food before you are confirmed, either on a trial trip or by cooking alongside the chef you will be sharing with.
Rotational posts are where many senior chefs settle, because the leave makes the job sustainable over a decade. From here the common moves are to a larger yacht, an executive chef role running several chefs on 100m+, or private work for the same family ashore. Some chefs use the time off to run a catering business or train in pastry or Japanese cuisine. The best way to secure your place is a smooth relationship with your opposite number.
Skills captains look for
- Owner-level fine dining
- Detailed handover writing
- Provisioning in remote ports
- Allergy and diet management
- Galley budget control
- Leading small brigades
- Consistency across chefs
A day aboardOwner trip, 75m motor yacht, Sardinia
Start the bread and pastries, check the overnight dough and brief the sous chef on breakfast. The owner likes eggs cooked to order from 08:00.
Breakfast service on the aft deck, working off the guest preference sheet your opposite number updated last rotation.
Receive a fish and vegetable delivery from Porto Cervo by tender. Check temperatures, log the delivery and adjust the lunch menu to what came in.
Lunch for ten guests at anchor: crudo, grilled sea bass and salads, with a gluten-free plate for one guest.
Two hours off while the crew chef handles crew dinner prep. Most chefs sleep or call home.
Mise en place for an eight-course tasting dinner. Meet the chief stew to confirm wine pairings and table timings.
Dinner service. You plate the main courses yourself and send the sous chef to finish the desserts.
Galley shut down, fridge temperatures logged and notes added to the handover file about what the owner ate and what he left.
Pay by yacht sizeMonthly, before tips. Estimates. Bars share one scale.
Most rotational chefs are paid year-round, including leave, though some yachts pay only for weeks on board. Charter tips of 10-15% of the charter fee can add several thousand dollars per trip, shared across the crew. See the Yacht Chef & Galley salary guide for figures from live adverts.
Tickets and visas
Must have
- STCW Basic Safety Training
- ENG1 medical certificate
- MCA Ship's Cook Certificate
- Food Hygiene Level 2
- PDSD
Gets you hired
- Food Safety Level 3
- Culinary diploma or Le Cordon Bleu
- Allergen awareness training
- HACCP Level 3
- Medical First Aid
Visas
- B1/B2 US visa
- Schengen visa if non-EU
Where it leadsA typical career path
Rotational Chef jobsOpen now on SuperyachtRoles.com
Questions crew ask
What rotations do yacht chefs usually work?
Common patterns are 2:2 or 3:3, meaning months on and months off, and 10 weeks on with 10 off. Some private yachts set rotation around the owner's season, so one chef covers summer in the Mediterranean and the other covers winter in the Caribbean.
Can I get a rotational post as my first head chef job?
Rarely. Captains want proof you can run a galley alone, so most rotational chefs have several seasons as a sole or head chef first. A sous chef already on a rotation can sometimes step up when the head chef leaves.
Do I have to cook the same food as the other chef?
The owner's favourite dishes and preferences must be consistent, so you share recipes and notes. Outside those, most yachts let each chef bring their own style, as long as quality does not drop.
Am I paid while I am on leave?
On most permanent rotations, yes. The salary is set per year and paid monthly whether you are on board or not. Check the contract, because a few yachts pay a higher day rate only for days worked.