Galley
Sole Chef
The Sole Chef runs the galley alone, cooking every guest and crew meal on board. On a smaller yacht, your food is often the part of the trip guests remember most.
- Department
- Galley
- Reports to
- Yacht Captain
- Yacht size
- 30m to 55m
- Contract
- Seasonal or permanent
- Starting pay
- €5,000 per month
What the job is
As Sole Chef you are the whole galley. You plan menus, order and store provisions, cook breakfast, lunch, dinner and snacks for guests, and feed the crew three times a day as well. There is no sous chef to hand a task to, so you prep, cook, plate and clean as one person. Most sole chef positions are on yachts between 30m and 55m carrying 8 to 12 guests and 5 to 12 crew.
Before guests arrive you work from the preference sheet. That covers allergies, diets, favourite dishes and the meals they want ashore. You build menus around it, source from local markets and specialist suppliers, and pack a small galley and limited fridge space so you never run short at anchor. Budgets and receipts go to the captain or chief stew, and you keep food safety records up to the standard flag state and charter inspections expect.
The job rewards organisation as much as cooking. You might serve a plated six course dinner one night and a beach barbecue the next, often with a tender run for fresh fish in between. You work closely with the interior team on timing and presentation, and with the captain on itinerary so you know when you can reach shore. Off charter the pace drops, but crew still need feeding and the galley still needs a deep clean.
What makes a good one
- Menu planning around guest preferences
- Provisioning in remote locations
- Working alone under time pressure
- Allergy and special diet cooking
- Tidy, organised galley management
A day in the life
- 06:30Bake bread and pastries, set out a crew breakfast and check the day's menu against the guest preference sheet.
- 08:00Guest breakfast to order: eggs, fruit platters, smoothies and a gluten free option for one guest. The stews take plates up as you call them.
- 10:00Clear down, then prep lunch and receive a delivery of fish and vegetables brought out by tender from the port in Palma.
- 12:30Crew lunch goes out, followed by a long guest lunch on the aft deck: grilled sea bass, salads and a cold dessert.
- 15:00Deep clean the galley, check fridge temperatures and update the provisioning list and receipts for the captain.
- 16:30Short break in your cabin, then afternoon snacks and canapé prep for sundowners.
- 18:30Crew dinner served early so the deck and interior teams can eat before guest service.
- 20:00Plated four course dinner for ten, timed with the chief stew. You plate every course yourself and send the cheese board last.
- 22:30Final clean, set dough for the morning, brief the chief stew on tomorrow's menu and finish for the night.
Pay by country
Monthly salary for a Sole Chef on a 30m to 55m yacht. Charter yachts usually add tips of 5% to 15% of the charter fee, shared among the crew, which can add several thousand euros a month in a busy season.
- France and Monaco
- €5,000 – 7,500
- Spain
- €4,800 – 7,000
- Italy
- €4,800 – 7,200
- United Kingdom
- £4,300 – 6,300
- USA (Florida)
- US$5,500 – 8,000
- Caribbean
- US$5,500 – 8,000
- UAE
- AED 20,000 – 30,000
- Australia
- A$8,500 – 12,500
- New Zealand
- NZ$9,500 – 14,000
Required
- STCW Basic Safety Training
- ENG1 medical
- Food Safety Level 2
- Ship's Cook Certificate (MCA)
Recommended
- PDSD
- WSET Level 2 Award in Wines
- Medical First Aid
- Professional culinary qualification
- RYA Powerboat Level 2
Visas
- Schengen
- US B1/B2 or C1/D
- Australian MCV
Where it leads
Sole Chef jobs open now
Questions crew ask
Can I get a Sole Chef job without yacht experience?
Yes, if you have strong restaurant or private chef experience and a good portfolio of menus and photos. Many captains still prefer at least one season on a yacht, so a first role as crew chef or on a smaller private yacht helps.
Do I cook for the crew as well as the guests?
Yes. As the only chef you feed everyone on board, usually three crew meals a day alongside guest service, and the crew eat with you all year, not just on charter.
How much time off does a Sole Chef get?
During a charter you work long days with short breaks and little time ashore. Between trips and in the off season the hours fall, and many permanent roles include annual leave or a rotation on larger boats.