All roles/Galley/Executive Chef
Galley
Executive Chef
The Executive Chef runs the whole galley on a large yacht, leading a brigade of chefs to feed owners, guests and crew to a fine dining standard, every day, wherever the yacht is.
- Department
- Galley
- Reports to
- Yacht Captain
- Yacht size
- 80m+
- Contract
- Permanent or rotation
- Starting pay
- €10,000 per month
What the job is
The Executive Chef sits at the top of the galley on the largest yachts, usually 80m and above. You lead a brigade that can include a Head Chef, Sous Chef, Pastry Chef, Crew Chef and commis. You write the menus, set the standard and carry the responsibility for every plate that leaves the galley, from a guest tasting menu to the crew curry on a Tuesday night.
Much of the job happens away from the stove. You plan provisioning weeks ahead across ports where good produce is hard to find, manage a food budget that can run to six figures a season, and keep stores, freezers and cold rooms organised. You read preference sheets, handle allergies and diets, work with the Interior Manager on service timings and meet the principal or charter guests to agree menus.
You are also a head of department. That means rotas, hiring, training and appraisals, HACCP records and hygiene audits, and making sure the brigade gets rest during long trips. Owners at this level expect restaurant quality with total flexibility: a picnic on a beach, a 40 cover dinner with an hour of notice, or a strict nutrition plan. Calm leadership matters as much as cooking.
What makes a good one
- Fine dining across many cuisines
- Leading and training a brigade
- Provisioning in remote ports
- Budget and stock control
- Allergy and diet management
A day in the life
- 06:30Into the galley to check overnight bread proving and cold room temperatures. Brief the Sous Chef on breakfast and the day's prep list.
- 07:30Breakfast service runs from the guest pantry, with made to order eggs and fresh pastries. You taste and check every plate going up.
- 09:30Meet the Interior Manager and the principal's assistant to confirm lunch on the beach club and a formal dinner for 14. Adjust menus for a new gluten free guest.
- 11:00Receive a fish and produce delivery on the tender from a local supplier. Check quality, log temperatures and reject a box of tired herbs.
- 12:30Lunch served on the beach club deck as a sharing spread. You plate the crudo yourself and send the team to start dinner prep.
- 15:00Admin hour: order provisions for the next port, update the food budget and sign off HACCP records. A short break before the evening push.
- 17:30Brigade briefing, then final prep and mise en place for a seven course tasting menu with wine pairings agreed with the Sommelier.
- 20:00Dinner service. You run the pass, call timings with the head of service and keep each course moving.
- 23:00Galley deep cleaned and closed down. Leave notes for tomorrow's breakfast and check the Crew Chef has the crew meals covered.
Pay by country
Monthly salary for an Executive Chef on yachts of 80m and above. Charter yachts add tips, often 10 to 15% of the charter fee shared among crew. Rotation roles usually pay at the top of the range.
- France and Monaco
- €10,000 – 14,000
- Spain
- €10,000 – 14,000
- Italy
- €10,000 – 14,000
- United Kingdom
- £8,500 – 12,000
- USA (Florida)
- US$11,000 – 15,500
- Caribbean
- US$11,000 – 15,500
- UAE
- AED 40,000 – 56,000
- Australia
- A$17,000 – 24,000
- New Zealand
- NZ$18,500 – 26,000
Required
- STCW Basic Safety Training
- ENG1 medical
- Ship's Cook Certificate (MCA)
- Food Safety Level 2
- PDSD (Proficiency in Designated Security Duties)
Recommended
- Food Safety Level 3
- HELM (Operational)
- WSET Level 2
- Medical First Aid
- Formal culinary qualification
Visas
- Schengen
- US B1/B2
- C1/D
- Australian MCV
Where it leads
Executive Chef jobs open now
Questions crew ask
Do I need yacht experience to get an Executive Chef role?
Almost always. Captains want several seasons as Head Chef on a large yacht, though a few owners hire top restaurant or private chefs with strong references who already hold their tickets.
How is this different from a Head Chef?
A Head Chef often cooks most of the food with one or two helpers. An Executive Chef leads a full brigade, spends more time on menus, budgets and people, and answers for the whole galley.
Is rotation common at this level?
Yes. Many 80m+ yachts offer rotations such as 10 weeks on and 10 weeks off, or 3 months on and 3 off, with a matching Executive Chef covering the other half.