Summary
POSITION: TEMPORARY CHEF
February 9 - 22nd - Ideally US based
In cover: List your location, that you are available Feb. 9 - 22nd, your approximated daily rate. TY
Yacht: 90m - Private - dockside - no guests - 27 crew ONLY
JOB: 1572000
Start Date: February 9 - 22nd
Itinerary: Local US - West Coast
License Required: Cooking experience on larger yachts is preferred. Culinary degree/Ship's Cook
Requirements: This position is working with a Sous chef cooking for up to a maximum 27 crew, with no guests.
Must be comfortable to clean galley and help with provisioning.
- STCW + Refresher
- Food Safety Certificate
- Marine medical or ENG1 (valid for 6 months)
- Passport valid 1 year +
- B1/B2 visa valid 1 year + or US citizen/green card
- Clean galley habits
- Organized
- Good provisioning skills
- Healthy meals for the crew
The person that would best fit in would be a -
Would prefer a candidate located here in the USA male or female, very clean, non-smoker, drama free professional with a nice calm demeanor.
Responsibilities: Cooking for up to 27 crew.
Responsible for Lunch and dinner meals plus a few hot meals at morning tea break. This is usually done once or twice per week depending on the staff.
The chef will also be responsible for provisioning and keeping the galley work areas clean along with the Sous chef. Most of the provisioning we get through a provision company but trips to the grocery store is required for some items.
Salary range: Within yachting salary guidelines depending on experience. Pay is for 7 days a week for typically a 5-day work week plus watches. Daily rate in USD. Flights in economy to and from the vessel. Insured while on board.
