Sole Chef
The sole chef is the only cook on board. You are responsible for every guest meal, every crew meal and everything the galley buys. It is the most common chef job on yachts between 25m and 50m, and one of the hardest. You need restaurant skills, strong organisation and the stamina to cook alone through a full charter season.
The jobWhat fills the day
A sole chef runs the whole galley alone. You plan menus, order provisions, cook every guest meal and feed the crew, then clean down and start again. On a 35m yacht with ten guests and seven crew, that means breakfast, lunch, canapés, dinner, snacks and crew meals, every day of a charter. You also manage the galley budget, keep the HACCP records, rotate stock in limited fridge and freezer space and deal with suppliers in ports where you may not speak the language. Nobody takes over when you are tired.
With guests aboard, days run from early breakfast to late dinner, often 16 hours, with a short break after lunch if service allows. The preference sheet drives everything: allergies, diets, the owner's favourite breakfast. Off charter, the pace drops. You cook for crew only, deep clean the galley, service equipment and build up stocks, sauces and doughs for the next trip. Private yachts tend to have fewer, longer owner trips with familiar dishes. Charter yachts bring new guests each week and constant menu changes.
Captains hire sole chefs who can cook to restaurant standard without a brigade behind them. Most trained ashore, at culinary school or through a few years on the line in a good restaurant, and many did a season as crew chef or sous chef on a larger yacht first. Expect a trial day or cook-off in Antibes or Palma before an offer. A strong portfolio with photos of plated dishes and sample menus matters more than a long CV. Charter references carry weight because they prove you can handle back-to-back weeks.
Sole chef is where many yacht chefs prove themselves. After two or three good seasons the usual step is head chef on a 50m to 70m yacht, managing a sous chef and sometimes a crew cook. Executive chef roles on 80m and above bring more management, larger budgets and less hands-on cooking. Some chefs stay sole chefs by choice. They like the small crew, full creative control and the steady demand that comes with a good reputation in a small industry.
Skills captains look for
- Menu planning and costing
- Provisioning in foreign ports
- Allergen and dietary management
- Guest and crew cooking
- HACCP galley hygiene
- Small-galley organisation
- Baking and pastry basics
A day aboardCharter day, 40m motor yacht, British Virgin Islands
Open the galley, bake bread and pastries, cut fruit and put out crew breakfast.
Guest breakfast cooked to order: eggs, pancakes, smoothies, one gluten-free plate.
Clean down, check the preference sheet with the chief stew and send a fresh produce order to the agent in Tortola.
Lunch served on the aft deck: grilled local snapper, salads and a cold dessert. Crew lunch goes out at the same time.
Two hours off in the cabin while guests are snorkelling at the Baths.
Sunset canapés, then mise en place for a five-course dinner.
Dinner service. You plate, the stews run the courses and clear.
Clean the galley, log fridge temperatures and write tomorrow's menu and prep list.
Pay by yacht sizeMonthly, before tips. Estimates. Bars share one scale.
Charter tips, usually 5 to 15 percent of the charter fee split among the crew, can add several thousand dollars a month in season. Permanent roles often include 30 to 45 days' paid leave and flights home. See the Yacht Chef & Galley salary guide for figures from live adverts.
Tickets and visas
Must have
- STCW Basic Safety Training
- ENG1 medical certificate
- Food Hygiene Level 2
- MCA Ship's Cook Certificate (commercial yachts)
Gets you hired
- Food Safety Level 3
- Culinary diploma or NVQ Level 3
- Allergen awareness certificate
- PDSD
Visas
- Schengen visa where needed
- US C1/D visa
Where it leadsA typical career path
Sole Chef jobsOpen now on SuperyachtRoles.com
Questions crew ask
Can I become a sole chef without yacht experience?
Yes, if you have solid restaurant experience and a good portfolio. Smaller yachts and private boats are more willing to take a strong shore chef. Expect a trial and a lower first salary.
How is a sole chef different from a head chef?
A head chef on a larger yacht leads a team and passes crew meals and prep to junior chefs. A sole chef does everything alone, so the cooking is just as demanding and the workload is often heavier.
Do I need the Ship's Cook Certificate?
Under MLC, larger commercial yachts must carry a qualified ship's cook, and the MCA Ship's Cook Certificate is the usual way to show it. Plenty of captains ask for it on smaller yachts too, so it is worth getting early.
How many hours does a sole chef work?
On charter, 14 to 16 hours a day is normal, with a break in the afternoon if guests are ashore. Between trips you work regular days and get time off in port.