All roles/Interior/Chief Steward / Chief Stewardess
Interior
Chief Steward / Chief Stewardess
The Chief Steward or Chief Stewardess runs the interior department, leading the stew team to deliver service, housekeeping and guest care that meets the owner's standards on every trip.
- Department
- Interior
- Reports to
- Yacht Captain (Interior Manager on larger yachts)
- Yacht size
- 40m to 80m
- Contract
- Seasonal, permanent or rotation
- Starting pay
- €5,500 per month
What the job is
You are head of the interior. On most yachts between 40m and 80m that means a team of two to six stews, plus the laundry, the pantry, the guest cabins and every surface guests touch. You set the service standard, write the rotas, train new crew and make sure the boat looks and runs like a five star private home, whether it is the owner aboard or a charter group.
Much of the job happens before guests arrive. You read the preference sheet, plan menus and table themes with the chef, order flowers, wine and amenities, and brief your team on who likes what. During a trip you are on the floor: running lunch service, hosting the aft deck, handling special requests and solving problems before anyone notices them. You are often the guests' main point of contact on board.
The office side matters just as much. You manage the interior budget, keep inventory of linen, glassware, china and consumables, reconcile receipts and handle crew issues in your department. You work closely with the captain on guest logistics and with the chef and bosun on timings. Good chief stews stay calm, organised and diplomatic, and keep their team motivated through long charter seasons.
What makes a good one
- Leading and training an interior team
- Silver service and wine knowledge
- Budgeting and inventory control
- Calm, discreet guest relations
- Planning and attention to detail
A day in the life
- 06:30Check the overnight notes from the night stew, walk the guest areas and confirm breakfast setup with the chef.
- 07:30Brief the team on the day's plan: a swim stop at Cap Ferrat, lunch on the sundeck and a beach club drop in the evening. Allocate cabins, laundry and service.
- 08:30Host breakfast on the aft deck, taking coffee orders and noting any changes to the day from the charter guests.
- 10:00Oversee cabin turndowns and quality check two master cabins yourself. Sort a guest's request for a birthday cake and flowers by tonight.
- 13:00Run a five course lunch on the sundeck, managing wine pairing and pacing service with the galley.
- 15:00Short break, then update the charter accounts and order extra Champagne and fresh flowers through the yacht agent for delivery to the tender.
- 18:30Brief the team for dinner, check the table setting and dress code, and confirm the birthday surprise timing with the chef and captain.
- 20:00Lead dinner service and the birthday moment, then host drinks on the aft deck while the team does evening turndowns.
- 23:30Hand over to the night stew, write notes for the morning and close the day's log.
Pay by country
Monthly salary for a Chief Steward / Chief Stewardess on a 40m to 80m yacht. Charter yachts usually add tips of 5 to 15 per cent of the charter fee, shared among crew, which can add several thousand a month in season.
- France and Monaco
- €5,500 – 8,000
- Spain
- €5,500 – 8,000
- Italy
- €5,500 – 8,000
- United Kingdom
- £4,700 – 6,800
- USA (Florida)
- US$6,000 – 8,700
- Caribbean
- US$6,000 – 8,700
- UAE
- AED 22,000 – 32,000
- Australia
- A$9,000 – 13,000
- New Zealand
- NZ$10,000 – 14,500
Required
- STCW Basic Safety Training
- ENG1 medical
- PDSD (Proficiency in Designated Security Duties)
- Food Safety Level 2
Recommended
- PYA GUEST interior courses (Head of Department level)
- WSET Level 2 Award in Wines
- Medical First Aid
- Sommelier qualification
Visas
- Schengen visa (non EU crew)
- US C1/D crew visa
- US B1/B2
- Australian MCV
Where it leads
Chief Steward / Chief Stewardess jobs open now
Questions crew ask
How many years does it take to become a chief stew?
Most chief stews have four to six years in the interior, including at least two seasons as a second stew. Some step up sooner on smaller yachts, where the team is two or three people.
Do I need a wine qualification?
It is not required, but owners and charter guests expect you to manage the wine list and pair wines with the chef's menus. WSET Level 2 is the usual starting point, and it helps you stand out.
Is the job more management or hands on service?
Both. On yachts under 60m you will be serving and cleaning alongside your team every day, while on larger yachts more of your time goes on planning, budgets and guest relations.