Yacht Chef & Galley Jobs

Yacht chefs occupy one of the most visible and highly compensated departments in superyacht crewing. Unlike a land-based kitchen, a galley chef works within tight space and storage constraints, provisions in remote locations, caters to owners and guests with exacting standards, and simultaneously feeds crew — often across multiple time zones, cuisines and dietary requirements during a single trip.

Demand is strongest across the two primary yachting seasons: the Mediterranean (roughly May–September) and the Caribbean (roughly November–April), with a steady flow of year-round positions on private vessels and dual-season programmes. The industry is centred on hubs such as Antibes, Palma de Mallorca, Monaco, Fort Lauderdale and Antigua, and salaries are most commonly quoted in euros, reflecting the Mediterranean's role as the market's centre of gravity.

Pay scales with vessel size, the chef's position (sole, sous, head), and whether the yacht runs private or charter programmes. Charter yachts typically pay more and add tip income, but bring heavier, less predictable workloads. Chefs who can demonstrate fine-dining or Michelin-level backgrounds, strong provisioning discipline, dietary and allergen competence, and the temperament to live and work aboard command the highest rates.

Entry to the field almost always requires valid STCW basic safety training and a recognised food safety/hygiene qualification before a candidate can step aboard. Beyond compliance, a verifiable culinary CV, references and the right visas or seafarer documentation are decisive in a competitive, reputation-driven hiring market.