All roles/Galley/Cook / Steward
Galley
Cook / Steward
A Cook / Steward runs the galley and much of the interior on a smaller yacht, cooking for guests and crew while also serving, cleaning cabins and keeping the boat ready for the owner.
- Department
- Galley
- Reports to
- Yacht Captain
- Yacht size
- 20m to 40m
- Contract
- Seasonal or permanent
- Starting pay
- €3,300 per month
What the job is
This is a dual role found on smaller yachts, usually with a crew of three to five. You are the only person in the galley and often one of only two people in the interior. You plan menus, order provisions, cook breakfast, lunch and dinner for guests, and feed the crew as well. When the food is out, you help serve it, clear the table and get the galley clean before the next meal.
The steward half of the job covers the interior. You turn down cabins, clean heads, run the laundry, set tables, make drinks and look after guests on deck. On a 30m boat with eight guests, the captain or deckhand may help with service, but much of the interior standard rests on you. Good planning matters, because you cannot be in the galley and in a guest cabin at the same time.
Owners and charter guests on smaller yachts expect restaurant food and hotel service from a tiny crew. A good Cook / Steward makes that happen by prepping ahead, keeping menus realistic for the galley size and staying calm when guests change plans. Off charter, you deep clean the interior, manage inventory, keep food safety records and help the deck crew with lines and fenders when the boat moves.
What makes a good one
- Cooking to a high standard alone
- Planning meals around a busy interior
- Silver service and drinks
- Housekeeping and laundry care
- Provisioning on a budget
A day in the life
- 06:30Bake bread and pastries, set up coffee and lay the breakfast table on the aft deck. Feed the crew a quick breakfast before guests wake.
- 08:00Cook eggs and serve breakfast to eight guests. Take any special requests for lunch and check dietary notes from the preference sheet.
- 09:30Clear breakfast, then turn the guest cabins: beds, heads, towels and a quick tidy of the saloon. Start a load of laundry.
- 11:30Back in the galley to prep a light lunch at anchor off Formentera: grilled fish, salads and a cold soup. Set the deck table with the deckhand.
- 13:00Serve lunch and drinks, clear plates and wash up. Feed the crew in shifts once guests are settled.
- 15:00Short break, then prep dinner components and marinate meat. Fold laundry and restock the guest fridges and bar.
- 18:30Evening turndown in all cabins while guests are on deck for sundowners. Serve canapés and cocktails.
- 20:00Cook and plate a three course dinner, then help serve each course. Clear, clean down the galley and set up for breakfast.
- 23:00Write tomorrow's provisioning list, log fridge temperatures and finish for the night.
Pay by country
Monthly, tax free for most crew, on yachts of 20m to 40m. Charter yachts usually add tips of 5 to 15% of the charter fee, shared among crew.
- France and Monaco
- €3,500 – 4,800
- Spain
- €3,300 – 4,500
- Italy
- €3,300 – 4,500
- United Kingdom
- £2,900 – 3,900
- USA (Florida)
- US$3,800 – 5,200
- Caribbean
- US$3,800 – 5,200
- UAE
- AED 14,000 – 19,000
- Australia
- A$5,800 – 7,800
- New Zealand
- NZ$6,300 – 8,500
Required
- STCW Basic Safety Training
- ENG1 medical
- Food Safety Level 2
Recommended
- Ship's Cook Certificate (MCA)
- PYA GUEST interior courses
- WSET Level 2
- PDSD
- RYA Powerboat Level 2
Visas
- Schengen
- US B1/B2 or C1/D
- Australian MCV
Where it leads
Cook / Steward jobs open now
Questions crew ask
Do I need to be a trained chef?
Not always, but you need to cook well for demanding guests without help. Most captains want a food portfolio, references from previous boats or restaurants, and a menu you can show at interview.
How is my time split between galley and interior?
It depends on the boat, but expect roughly half and half on charter. With no guests on board, most of the day goes on cleaning, inventory and crew meals.
Is this a good route into a full time chef job?
Yes. Running a galley alone builds the menu planning and provisioning experience captains look for in a sole chef, and many people move up to sole chef on a larger yacht after a season or two.