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Chef | Sous Chef | Crew Cook

The food is a very memorable part of every yachting experience, and standards are usually very high. Most entry level chefs will join a smaller yacht as Sole Chef or a larger yacht as Sous or Crew Chef in order to gain some knowledge of the industry. On yachts, as opposed to restaurants and hotels, you will often be expected to provision, cook, and clean all by yourself. You must also be prepared for bizarre eating hours, last minute requests, dietary restrictions, and very demanding guests.

Useful Skills:

  • Knowledge of local produce, fine foods, wine pairings, special diets and nutrition, vegan/vegetarian cooking, food allergies
  • Restaurant/hotel experience, Michelin Star and Rosette experience, pastry and dessert training, chalet experience, private cheffing, catering
  • Ability to take direction, work in a team, deal with difficult personalities, manage co-workers, multi-task, think on your feet

Main responsibilities:

  • Varied menu planning, budgeting, provisioning in remote areas, inventory and storage, management, food safety
  • Preparation of all guest and crew meals, excellent presentation and creativity


Tickets required:

  • STCW 95
  • ENG 1
  • Culinary Degree
    (for Head Chefs & often Sous & Crew Chefs)

Tickets desired:

  • Culinary Degree
  • Sommelier Certification
Other Crew Positions
Perhaps one of the things that is particular about yachting is that nearly everyone must enter the industry at the bottom and work their way up
Interested in a Job as Che | Sous Chef | Crew Cook?

Get in contact with our Team

Camper & Nicholsons
The Original Yachting Company