Executive / Head Chef

Head of Department; Tarragona; Presencial; EUR 30.000 - 50.000; Jornada completa

Descripción de la vacante

Join a renowned 62m charter yacht as a Rotational Head Chef. This role offers the opportunity to showcase your culinary skills in a beautiful setting, with a supportive crew and a busy charter itinerary in the Mediterranean and beyond. Ideal candidates have Michelin-star experience and proven leadership in galley operations.

Formación

• Minimum 2 years experience as Head Chef on charter yachts.
• Strong culinary background required.
• Ability to manage high standard operations and guest service.

Responsabilidades

• Manage all aspects of galley operations and provisioning.
• Ensure high standards of guest service.

Conocimientos

Team player

Positive attitude

Galley operations management

Educación

Michelin-star or equivalent land-based experience

Descripción del empleo

Job Opportunity : Rotational Head Chef – 62m Charter Yacht

We are seeking an experienced and passionate Rotational Head Chef to join a busy, dual-season 62m charter motor yacht , which is based in West Palm Beach between seasons . This is an exciting opportunity for a talented culinary professional to join a dynamic team on a vessel with an excellent reputation.

You’ll be working alongside a fantastic sous chef, and the crew are easy-going with minimal dietary requirements, making for an enjoyable working environment.

• Position : Rotational Head Chef
• Rotation : 10 weeks on / 10 weeks off
• Start Date : Late August
• Current Location : Mediterranean (France)
• Itinerary : Busy Med Season - 7 weeks of charter so far followed by a transatlantic crossing to the U.S. (late September). Two month yard periodin West Palm Beach, then Caribbean season over the Winter.
• Salary : Competitive (TBC based on experience)
• Base Location Between Seasons : West Palm Beach, FL
• Owner Use : Approximately four short trips annually

Requirements :

• Proven experience as a Head Chef on board charter yachts (minimum 2 years)
• Strong culinary background with Michelin-star or equivalent land-based experience
• Ability to manage all aspects of galley operations, provisioning, and guest service at a high standard
• Team player with a positive and flexible attitude

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