Summary
Seeking a head chef for a 50 meter vessel. Requires a minimum of 7 to 10 years’ yachting experience. The ideal candidate must have an extensive background in food preparation and presentation onboard a super yacht. The service provided by the Chef is a critical element. From a cuisine perspective, the yacht observes the Kosher dietary laws. Experience in Kosher preparation is a plus, but not essential. There is an accomplished Sous Chef onboard for the past three years, who will help with the orientation. Further, the current Chef of the past 9 years will be available to provide guidance and assistance during the orientation period.
The owner generally uses the boat for family trips, never charters.
Itinerary:
- Winter Season: Home base is Bahia Mar in Fort Lauderdale, Florida.During Christmas and New Years, the boat is in the Bahamas / Exhumas
- Summer Season: The Boat is placed on Dockwise and is transported to the Med / Europe for the Summer. Summer is the busy season with guests and Owner onboard.
Requirements:
- 7 - 10 years yachting experience
- Up-to-date STCW, ENG 1, Food Safety II, B1/B2
- Extensive background in food preparation and presentation onboard a super yacht.
- Superior interpersonal and communication skills
- Pleasant and positive personality
Compensation is commensurate with experience.
- Base Salary: Payable monthly. Salary is at the high-end of the market.
- Bonus: There are two discretionary bonuses that pay up to one month’s salary. End of Summer Bonus & Christmas Bonus.
- Health Insurance and other Benefits: highly comprehensive health insurance, fully paid for by the owners.
- 4-6 weeks paid vacation annually
