Sous Chef / Second Chef
The sous chef is the head chef's deputy. Most days you feed the crew, keep prep moving and plate guest courses next to your boss. When the head chef is off, you run the galley. Most chefs who end up as head chef on a big yacht did this job first, and it shows you how a luxury galley actually works.
The jobWhat fills the day
On most yachts the sous chef owns crew food. That means three meals a day for anywhere from 12 to 60 people, on time and varied enough that nobody complains by week three. You also do guest prep: stocks, sauces, breads, mise en place for the head chef's menu. During service you work a section, plate alongside the head chef and keep the pass clean. Stock rotation, galley hygiene records and cold room checks will usually be yours too.
With guests aboard, the hours stretch to 14 or more a day and crew meals have to fit around guest service. You might cook crew lunch at 11:00 so you are free for guest lunch at 13:00. On a 50m yacht you could be the only other chef, so you cover breakfasts and canapés and step in for the head chef on days off. On 90m and above the roles are more specialised. A third chef or crew cook may take crew meals, and you run a section or lead the brigade on lunch service.
Captains and head chefs want proper professional training. That means a culinary diploma or an apprenticeship, plus a few years in good restaurants or hotels. Many sous chefs come from Michelin or fine dining kitchens. Others move up from crew cook or chef de partie on yachts. You need a Ship's Cook Certificate, STCW and an ENG1. Being steady under pressure in a small galley, living closely with the rest of the crew, counts for as much as your plating.
Most people spend two to four years as sous chef. After that, a common next step is sole chef on a 35-45m yacht, where you plan menus, provision and cook everything yourself. Others wait for a head chef role on the yacht they are already on. A good reference from a respected head chef carries a lot of weight. Charter yachts in the Med and Caribbean teach you to work fast. Private yachts usually mean one owner's tastes, worked out in detail over months.
Skills captains look for
- High-volume crew catering
- Fine dining mise en place
- Bread and pastry basics
- Allergen and dietary control
- Galley hygiene records
- Stock rotation and ordering
- Covering the head chef
A day aboardCharter day, 70m motor yacht, Porto Cervo, Sardinia
Bake bread and pastries for guest breakfast. Set out the crew breakfast buffet before the deck team starts washdown.
Cover guest breakfast to order while the head chef checks the day's menus and the provisioning delivery.
Prep for lunch: break down a whole sea bass, make the stocks and blanch vegetables for the head chef's tasting menu.
Serve crew lunch early so the galley is clear for guest service. Today it is chicken curry, rice and salads.
Work the cold section through guest lunch on the aft deck. Plate the starters and keep the pass wiped down.
Two hours off. Sleep in the cabin or sit on the crew deck while the guests are out on the tender.
Canapés for sundowners. Then crew dinner, then prep for a six-course dinner, including two gluten-free covers.
Guest dinner service. Run the hot section and fire the main courses on the head chef's call.
Deep clean the galley, record fridge temperatures, label leftovers and leave a prep list for the morning.
Pay by yacht sizeMonthly, before tips. Estimates. Bars share one scale.
Charter yachts usually pay tips of 5-15% of the charter fee, split among the crew. That can add several thousand dollars a month in high season. Rotation jobs on larger yachts pay a bit less per month in exchange for more time off. See the Yacht Chef & Galley salary guide for figures from live adverts.
Tickets and visas
Must have
- STCW Basic Safety Training
- ENG1 medical certificate
- Ship's Cook Certificate
- Food Hygiene Level 2
Gets you hired
- Food Safety Level 3
- Culinary diploma or City & Guilds qualification
- PDSD
- Allergen awareness certificate
Visas
- US B1/B2
- Schengen right to work or visa
Where it leadsA typical career path
Sous Chef / Second Chef jobsOpen now on SuperyachtRoles.com
Questions crew ask
Can I become a yacht sous chef straight from a restaurant?
Yes, if you have a few years at senior level in a good kitchen. Head chefs often hire sous chefs from fine dining with no yacht experience. You will need STCW, an ENG1 and the Ship's Cook Certificate before you join.
Do I cook for guests or only for crew?
Both, on almost every yacht. Crew meals are usually yours. You also prep for guest service and work a section during it. On smaller yachts you will cover guest meals on the head chef's days off.
Is the Ship's Cook Certificate really required?
Under MLC 2006, yachts carrying more than ten crew need a qualified cook aboard. Captains increasingly expect every chef to hold the certificate. It takes a few days at an approved school in Antibes, Palma or the UK, so get it early.
How long before I can move up to head chef?
Two to four years as sous chef is typical. Many people take a sole chef job on a 35-45m yacht first, so they can show they handle menus, provisioning and owner feedback on their own.