Yacht & Superyacht Chef Jobs

Wilsonhalligan are looking for a Pastry Chefto join a 100m+ busy Private vessel.
The ideal candidate will have at least 3 years experience as a Pastry Chef in high-end restaurants, previous yacht experience in addition to the above is also preferred however the client may consider someone who is green to the yachting industry.
Personality wise, they are keen to secure a chef who has a positive attitude, who is hardworking, and confident in running the pastry section(including baking, patisserie, plated desserts and fresh bread making)
Requirements:
STCW
ENG 1
Food and Hygiene Level 2

Package:
2:2 rotation
Salary: 5,400 per month
Starting End of September

Wilsonhalligan have a permanent position for a Private Household Chef based in Monaco.
Our client is looking for a reliable and trust-worthy Chef who has a broad-based knowledge of multicultural cuisines - with a strong focus in Asian dishes. The ideal candidate will have great passion for food and trying new ingredients/dishes, as well as having the desire to constantly exceed expectations.
Location: Monaco
Salary: 96000 PA - DOE
Start: ASAP
Accommodation: Live out but a basic room can be provided if needed (within the property)
Please send CV to [email protected]

Female Crew/Sous Chef position available for a Private/Charter 61meter M/Y

Seeking an enthusiastic Female Crew/Sous Chef for a great and active program
Excellent longevity on-board and a healthy crew dynamic
Ideally looking for candidates that have a culinary certificate

Start: October 18th
Location: West Palm Beach/Caribbean winters - Mediterranean summers
Package: Very competitive-38 days Leave

Skills:
Minimum 1 years' experience as a Crew/Sous Chef on 50meter+ or Sole Chef on 30meter +
Excellent with diverse menu planning for all crew provisions and meals
Strong intentions to be head chef eventually
Food safety and hygiene conscious in the galley
Team player and able to take instructions from Head Chef

Qualifications:
STCW (Fully Updated) with PDSD
Seafarer's Medical Certificate
Food Safety and Hygiene L2
B1/B2 Visa Essential
Schengen Visa (If passport requires desired)

Females only due to cabin arrangements
Non-smokers/No Visible Tattoos

Point of contact: Sharryn Matte [email protected]

25m SY

Temp cook Stew
Monday 22nd of September 2025 to Wednesday 08th October 2025
Currently in Palma
Ideally looking for a locally based candidate

Team only position for a Captainteamed with and Chief Stew/2nd Stewardess or Chef
Looking for an experienced, professional, clean cut Captain team (Chief Stewardess,2nd or Chef) for a 125ft M/Y - Private and charter

500GT ticket at minimum.
MUST have experience as a Captain on a similar sized vessel or insurance will not approve.

Must have excellent references and proven longevity on prior vessels.

We are seeking friendly, positive individuals who enjoy families and children and enjoy the Bahamas & Caribbean.
There will be family use as well as charters. Owners have 2 adult sons and grandchildren.
Lovely US owners.
Crew of 6 in total.
Currently in a shipyard period that will include, ABS -2 year survey, bottom job, new carpet, name board installation.

Itinerary- Bahamas, then Caribbean for winter season, back to Bahamas (maybe a New England summer) if not between South Florida and The Bahamas.

Valid US passport or B1/B2 visa. All certificates and licenses up to date and with time left on them.
Start date: October 15th Can be immediate or later for the right team.
Salary: Industry standard and package.

Point of contact is [email protected]

25m MY
PRIVATE
COUPLES POSITION
COOK/STEW AND DECKHAND
PERMANENT POSITION
WINTER BASED IN MONACO
SALARY DOE
START DATE: END OF OCTOBER/NOVEMBER

Point of Contact [email protected]

44 meter private yacht is looking for a FEMALE Chef. The yacht is currently in Cape Town, SA and will be departing for Brazil the first week in October. Close knit crew that is on the last leg of a circumnavigation. Winter will be based in Grenada and then possibly New England for the summer.
Candidates that are currently in South Africa will have first preference.
Salary is BOE.
30 days leave. Captain is generous and more days are given when he can
Point of contact is [email protected]

We are always looking for Chefs so please feel free to send us your CV along with the required documentation from our check list and we will keep you on file for any suitable future opportunities. In the meantime please follow us on LinkedIn and Facebook to see our job posts.

Start date: POSITION FILLED
Itinerary: Holland, Belgium, France, Germany
We are looking for a highly experienced Charter Chef for this Luxury River Cruise catering up to eight guest. The Chef de Cuisine is solely responsible for all food service of highest caliber on board the vessel including both (8max) guest and (7) crew meals. Working with the hotel manager, the chef shall develop all weekly menus, taking into account any guest food allergies or expressed preferences, provisioning requirements, and availability of fresh, local ingredients. Each charter is 6 or 11 nights. Every meal is with finest crystal and china; each meal is an event, carefully planned and prepared with the freshest produce for an extraordinary culinary experience. The chef will have daily interaction with the guests throughout the cruise and must be both articulate and personable.
REQUIREMENTS
STCW95
ENG1
Prior experience as a chef aboard a luxury hotel barge or a super yacht, in fine dining establishments (Michelin-starred or equivalent caliber or renown preferred, though not required), or as a private villa/ski chalet chef in Europe
EU residency and/or a legal right to work in the EU without restriction
A valid EU driving license (preferred).
PACKAGE
Salary: 10000 gross per month so you will receive approx. 6000EUR Net after tax
Exceptional cash gratuities (while variable and at guests discretion), typically ranging from 25.000 30.000+ each season.
Leave: 31 vacation days during ship repositionings and between some 2 week charters. Every Saturday evening off on 6-night cruises.
Private cabin

Start date: POSITION FILLED
Itinerary: Mediterranean Sea + Paris
We are seeking an experienced and highly skilled Head Chef to lead luxury culinary operations across private residences and superyacht. As the principal culinary professional on-site, the Head Chef will be fully responsible for menu creation, kitchen management, and the delivery of world-class dining experiences. This role reports directly to the Senior Hospitality Director and requires exceptional culinary expertise, organizational strength, flexibility, and a commitment to discretion and excellence.
Key Responsibilities:
Independently plan, design, and execute bespoke menus tailored to the tastes and preferences of principals and guests.
Manage all aspects of kitchen operations, including inventory, procurement, hygiene standards, and equipment maintenance.
Prepare and present dishes to fine-dining standards for daily meals, private events, and while onboard the superyacht.
Ensure seamless coordination with the service and hospitality teams to deliver a flawless guest experience.
Source high-quality, seasonal, and sustainable ingredients from trusted suppliers locally and internationally.
Uphold strict food safety, sanitation, and hygiene protocols in all locations (residences, yacht, event venues).
Maintain absolute confidentiality concerning the principal's private matters, preferences, and guest lists.
Be fully flexible and adaptable to last-minute changes, special requests, and international travel requirements.
Requirements:
Minimum 58 years of proven experience as a Sous Chef, Private Chef, or equivalent leadership role in ultra-high-net-worth (UHNW) households, luxury yachts, or top-tier hospitality settings.
Expertise in European cuisine (with a focus on Mediterranean, French, and Italian); knowledge of other international cuisines is an advantage.
Strong skills in menu development, presentation, and plating aesthetics.
Ability to work independently without supervision, with excellent decision-making and problem-solving abilities.
Fluent in English; additional languages are a plus.
Fully mobile with a valid passport and prepared for frequent international travel.
Package & Benefits:
Competitive tax-free salary
All travel, accommodation, and subsistence expenses covered
Comprehensive private medical insurance
Long-term opportunity in an exclusive and prestigious environment

*Please only apply if you are available for a trial
Start date: September 2025
Itinerary: Mediterranean Sea + UAE
Position Summary:
We are seeking an experienced and highly skilled Chef to lead luxury culinary operations across private residences and superyacht. As the principal culinary professional on-site, the Chef will be fully responsible for menu creation, kitchen management, and the delivery of world-class dining experiences. This role reports directly to the Senior Hospitality Director and requires exceptional culinary expertise, organizational strength, flexibility, and a commitment to discretion and excellence.

Key Responsibilities:
Independently plan, design, and execute bespoke menus tailored to the tastes and preferences of principals and guests.
Manage all aspects of kitchen operations, including inventory, procurement, hygiene standards, and equipment maintenance.
Prepare and present dishes to fine-dining standards for daily meals, private events, and while onboard the superyacht.
Ensure seamless coordination with the service and hospitality teams to deliver a flawless guest experience.
Source high-quality, seasonal, and sustainable ingredients from trusted suppliers locally and internationally.
Uphold strict food safety, sanitation, and hygiene protocols in all locations (residences, yacht, event venues).
Maintain absolute confidentiality concerning the principal's private matters, preferences, and guest lists.
Be fully flexible and adaptable to last-minute changes, special requests, and international travel requirements.

Requirements:
Minimum 58 years of proven experience as a Sous Chef, Private Chef, or equivalent leadership role in ultra-high-net-worth (UHNW) households, luxury yachts, or top-tier hospitality settings.
Expertise in European cuisine (with a focus on Mediterranean, French, and Italian); knowledge of other international cuisines is an advantage.
Strong skills in menu development, presentation, and plating aesthetics.
Ability to work independently without supervision, with excellent decision-making and problem-solving abilities.
Fluent in English; additional languages are a plus.
Fully mobile with a valid passport and prepared for frequent international travel.

Package & Benefits:
Competitive tax-free salary on a Dubai contract (6500 DOE)
Leave: 30 days contractual + extra accumulated days
All travel, accommodation, and subsistence expenses covered
Comprehensive private medical insurance
Long-term opportunity in an exclusive and prestigious environment

Seeking apersonable, well presented, organized Sous Chefto join an exciting, world cruising program onboard a private, 78m M/Y.

Excellent longevity onboard within the crew.
Crew are healthy, happy, well rounded, sporty individuals. Looking for likeminded candidates.

Vessel is currently in Europe and will continue on with a fantastic worldwide itinerary. US owners are very active, family-oriented, and enjoy getting the crew involved in excursions Both in the water and on land!

About the role:
Working alongside the Head Chef you will provide nutritious, delicious dishes using simple, high-quality ingredients.
Must be confident stepping into the galley when the Head Chef is on a break or away.
Solid all-rounder candidate (pastry backgroundwould be a bonus), the owners are gluten-free.
Team spirit is key, everyone helps each other on board, and the right candidate will enjoy contributing beyond their immediate role.
Must be genuinelykind, healthy, active, and happy,a good personality fit is just as important as skills.
Salary:6,000 USD
13th month bonus, $4000 per year training allowance
5/1 leave- flexible
Start date:End of September or Late October
Open to male and female candidates
B1/B2 visa required

Point of contact is Christine Hodgson [email protected]