Head Chef

Burgess group; United States; Remote; USD 99,000 - 119,000; Full time

Job summary

Burgess recruitment is currently seeking a Head Chef for a 70m motoryacht to lead the galley on a prestigious vessel operating in the Caribbean. The role requires proven offshore galley leadership, extensive culinary expertise across Mediterranean, Thai, Sushi, and American cuisines, and strong provisioning and budgeting skills.

Demonstrated ability to deliver exceptional dining for owners and charter guests, with a focus on cleanliness, organisation, and guest satisfaction.Visa requirements

Qualifications

• Proven experience as a Head Chef onboard a similar-sized yacht.
• Valid STCW, ENG1 & Food Hygiene Level 3.
• Strong knowledge of Mediterranean, Thai, Sushi, and American cuisines.
• Experience in provisioning, stock control, budgeting and inventory.
• Kosher knowledge advantageous.
• Excellent communication and guest-focused service.
• Schengen and B1/B2 visas required.

Responsibilities

• Lead galley operations and oversee provisioning.
• Deliver high-end owner and charter guest dining.
• Maintain cleanliness and organization in the galley and storage areas.
• Coordinate with interior team and other crew.
• Manage crew meals and dietary requirements.

Skills

Head Chef experience

Communication skills

Crew management

Budgeting

Stock control

Galley operations

Job description

Burgess recruitment iscurrently seekinga Head Chef for a70m motoryacht.

This is a fantastic opportunity for an experienced Head Chef to lead a dynamic galley operation onboard a prestigious yacht.

Requirements

• Proven experience as a Head Chef onboard a similar-sized yacht.
• Valid STCW, ENG1 & Food Hygiene Level 3 required.
• Strong knowledge of Mediterranean, Thai, Sushi, and American cuisine, alongside baking and sourdough production.
• Confident managing all galley operations, including provisioning, stock control, budgeting, and inventory.
• Experienced in delivering high-end owner and charter guest dining, from buffet-style service to refined plated cuisine.
• Knowledge of Kosher dietary requirements advantageous.
• Able to produce varied, nutritious, and well-balanced crew meals.
• Professional, adaptable, and guest-focused, with excellent communication skills and a flexible, ego-free approach.
• Comfortable interacting directly with owners and charter guests while maintaining the highest standards of service, cleanliness, and organisation.
• Strong communicator who works closely with the interior team.
• Maintains exceptional standards of cleanliness, organisation, and presentation throughout the galley and storage areas.
• Able to manage the physical and operational demands of a high-performing yacht environment
• Demonstrates longevity and stability in previous roles.
• Schengen and B1/B2 visas required.

Start date:Around 5 January 2027

Location:Caribbean

Salary:EUR 8715 (DOE)

Rotation: 10:10

Itinerary: Private & charter – dual Med & Caribbean seasons.