Summary
Looking for an awesome crew/sous chef to join a lovely hardworking and close knit crew on board a busy private 57m+ MY.
Ideal candidate must be a team player, well presented, be willing to take direction from the Head Chef as well as the Chief Stew and have a professional attitude in the role. You will be working closely with the interior team so someone who is drama free, positive and has a calm energy would fit in well with not only the interior team but also the rest of the crew.
1-2 years experience on similar sized vessels ideal.
Duties will include cooking healthy, well rounded family style lunches and dinners for about 16 crew at all times, breakfast only if time allows or directed by the Head Chef as well as weekend food when there are no guests. When guests are off there is also typically a weekly braai/bbq.
Typical crew menu is usually 2 proteins + small vegan option, soup, starch/carb, veg, salad, fruit/small dessert so must be confident and comfortable preparing all of the above.
Other duties include:
Assisting the Head Chef with guest meals, guest use is typically 3-4 months per season with 8-10 guests at a time.
Daily galley cleaning, weekly detailing and organizing dry stores & all refrigerators/freezers. (Owners are in the Galley often, so workspaces & self-presentation are important)
Provisioning twice a month
Maintaining inventory and flag labels/guidelines.
This is a great role for someone who wants to be a part of a team and leads a healthier lifestyle as all crew often spend time together working out, attending sporting events as well as other crew group activities and movie/game/puzzle nights etc.
Cruising itinerary is a shipyard period in Savannah until the new year, then Caribbean/Bahamas. Med Summer 2025.
Salary $6000 or DOE. 60 days leave.
Schengen and B1B2 visa required
Start date is end Nov/early Dec
Applications through YOA are preferred and will be beneficial to your chances of being interviewed.
