All roles/Galley/Rotational Chef
Galley
Rotational Chef
A rotational chef runs the galley on a large yacht for a set block, often two or three months, then hands over to an equal counterpart. You keep the food consistent so the owner never notices the change.
- Department
- Galley
- Reports to
- Yacht Captain
- Yacht size
- 50m to 150m+
- Contract
- Rotation
- Starting pay
- €7,000 per month
What the job is
A rotational chef is usually a head chef who shares the position with a second chef of the same level. One of you is on board while the other is on leave, typically on a 2:2 or 3:3 month pattern, sometimes 10 weeks on and 10 off. When you are on, you are fully in charge: menus, provisioning, budget, hygiene records and any junior chefs in the galley. When you are off, you are genuinely off.
The real skill is continuity. The owner and regular guests should eat the same quality, the same favourite dishes and the same allergy-safe food whichever chef is on. That means a shared recipe library, guest preference sheets, a clean inventory and honest handover notes. Rotational pairs who work well together agree on suppliers, plating style and standards, and leave the freezers and dry stores in the state they would want to find them.
Rotation is offered mainly on large private yachts and busy charter yachts where the owner wants a senior chef year round without burnout. You will cook for guests and often for crew too, plan around remote cruising grounds, and work closely with the chief stew on service timing. It suits experienced chefs who want a long career at sea and a proper life ashore, and it is competitive to get.
What makes a good one
- Fine dining to a consistent standard
- Clear written handovers
- Provisioning in remote areas
- Allergy and diet management
- Budget and stock control
A day in the life
- 06:00In the galley to bake bread and pastries and check the overnight dough. Read the day's guest notes from the chief stew, including a new shellfish allergy.
- 07:30Breakfast service to order on the aft deck, with eggs, fresh juice and a fruit plate. The sous chef handles crew breakfast.
- 09:30Receive a fish and vegetable delivery by tender from Palma. Check temperatures and quality, log it and adjust the lunch menu to what came in.
- 11:00Prep a shared seafood lunch with a separate allergy-safe plate prepared on its own board. Brief the interior on dishes and timing.
- 13:30Lunch served on the sundeck. Clean down, update the hygiene and fridge temperature records.
- 15:30Write provisioning orders for the next three days and check them against the monthly budget. Add the owner's comments on lunch to the shared preference file for your rotation partner.
- 17:00Mise en place for a six-course tasting dinner and canapés for sunset drinks.
- 20:00Dinner service, plating each course with the sous chef while the stews run the table.
- 22:30Galley deep clean, set up tomorrow's breakfast and leave notes for the morning. Ten days left before handover.
Pay by country
Monthly salary while on rotation, paid in EUR or USD whatever the flag, for 50m to 100m+ yachts. Some yachts pay year round at a reduced rate. Charter yachts add tips, often €2,000 to €6,000 a week split among crew.
- France and Monaco
- €7,000 – 10,500
- Spain
- €7,000 – 10,500
- Italy
- €7,000 – 10,500
- United Kingdom
- £6,000 – 9,000
- USA (Florida)
- US$7,500 – 11,500
- Caribbean
- US$7,500 – 11,500
- UAE
- AED 28,000 – 42,000
- Australia
- A$12,000 – 17,500
- New Zealand
- NZ$13,000 – 19,500
Required
- STCW Basic Safety Training
- ENG1 medical
- Ship's Cook Certificate (MCA)
- Food Safety Level 2
- PDSD
Recommended
- Food Safety Level 3
- Culinary diploma or professional chef qualification
- WSET Level 2
- Medical First Aid
- Previous head chef experience on yachts
Visas
- Schengen
- US B1/B2
- C1/D
- Australian MCV
Where it leads
Rotational Chef jobs open now
Questions crew ask
Am I paid during my time off?
It depends on the yacht. Many pay only for months on board at a higher rate, while some pay a full or reduced salary all year, so check the contract before you sign.
How much experience do I need to get a rotational chef job?
Most captains want at least two or three seasons as head chef or sole chef on yachts, plus strong references. Rotation is a reward for proven chefs, so it is rarely a first yacht job.
Do I choose my rotation partner?
Usually not, though some yachts ask you to recommend one. You will be expected to share recipes, guest notes and suppliers with whoever holds the other half of the role.