Recruitment done by yacht chefs — for yacht chefs
We know what it takes because we've lived it. Every position is vetted by an active yacht chef who understands the reality of life at sea — the hours, the pressure, and what makes a placement last.
Join our database of vetted yacht chefs and get put forward for positions that match your experience, ambitions, and lifestyle. We only recommend roles we'd take ourselves.
Register & Browse JobsStop sorting through unqualified CVs. We pre-screen every candidate and only send you chefs we would personally vouch for — a shortlist of vetted chefs within 48 hours, saving you time and protecting your guests' experience.
Find a Chef NowOpen roles are marked and accepting applications now. The rest are recent placements — a snapshot of what comes through us. Register and we'll contact you directly when one matches your experience.
Land-based role for a sous chef to cook alongside the head chef for a family of five (two adults, three children) and up to 20 staff. Two-year contract, Monday to Friday, live out. Car provided for provisioning. Big budget to source direct from local farmers and fishermen, plus the odd private event. Send your CV quoting YCJ224.
Land-based role for a head chef to run the household kitchen for a family of five (two adults, three children) and up to 20 staff, working alongside a sous chef. Two-year contract, Monday to Friday, live out. Car provided for provisioning. Lead the sous chef, source direct from local farmers and fishermen with a big budget, and handle the odd private event. Send your CV quoting YCJ223.
Full-time private chef for a large Orthodox Jewish family near Boca Raton. Strictly kosher and Sabbath observant, so kosher experience is a big plus, though the family are happy to train the right chef. Two adults and eight children, around 15 people day to day including staff, and 25 to 30 for a few special occasions a year. Monday to Friday: breakfast and packed lunches for the kids, lunch for the parents, dinner on the table between 6:30 and 7pm. Big salads, clean healthy cooking, good proteins and baked goods. Weekends off. Must hold a US passport or already have the right to work in the United States.
Sole chef for a 46m dual-season private motor yacht with around nine crew, joining in Athens. American owner who wants good food done well, no gimmicks. Open to most cuisines: Western, Eastern European, soups and goulash, Greek, Chinese, Indian and wider Asian. Not a heavy seafood boat. Light usage, roughly two months in summer and six weeks in winter, with a few Caribbean trips before heading back to Florida. Male or female. STCW and ENG1 are essential. Apply with your CV and food portfolio only.
Full-time, permanent head chef for a 55m private and charter motor yacht. American owner who likes simple food done exceptionally well: no fancy plating, great ingredients, American style. The owner uses the boat three to four weeks a year with around ten weeks of charter, which is your chance to get creative and show what you can do. Young, well-balanced crew with a good mix of nationalities. Start ASAP, flexible for the right candidate.
Full-time, permanent head chef for a 55m private and charter motor yacht. American owner who likes simple food done exceptionally well: no fancy plating, great ingredients, American style. The owner uses the boat three to four weeks a year with around ten weeks of charter, which is your chance to get creative and show what you can do. Young, well-balanced crew with a good mix of nationalities. Start ASAP, flexible for the right candidate.
Don't see the right role? Register and we'll match you when the perfect position comes in.
Register for Future RolesNew to yachting?
If you're a chef dreaming of a life at sea but unsure about the certificates, the experience, or how to actually get hired — start here. Dean's free Module 1 breaks the whole path down, step by step. No cost, no experience needed.
Watch Free Module 1 →7 free video lessons · from a working superyacht chef
For Captains, Owners & Management
Most yacht chef recruitment is done by agencies who have never worked a galley. We are the exception. Yacht Chef Jobs is founded and run by Dean Harrison, an active superyacht chef — so every chef on your shortlist has been assessed by someone who knows what the job actually demands at sea.
Send one brief and receive a shortlist of vetted, pre-screened yacht chefs within 48 hours. Choose a fixed €2,500 placement fee or pay nothing until you hire. Every placement is backed by a 60-day replacement guarantee, and under MLC 2006 we never charge chefs a fee.
Head chef, sole chef, sous and temporary charter chefs — vetted and shortlisted in 48 hours.
See how it works →How a chef-led agency screens candidates differently, and what that means for your guests.
Our approach →The complete 2026 captain's guide: what to screen for, certifications, process, cost and timeline.
Read the guide →What chefs really earn by role and vessel size — so your package lands the right candidate.
See 2026 salaries →The qualities that actually predict a placement lasting — and the red flags that predict it won't.
Read the guide →The questions that reveal judgement and temperament, and what the answers really tell you.
Read the guide →A brief you can copy and adapt, plus the sections most job adverts leave out.
Use the template →Agency fee models explained plainly — success fee, fixed fee, and the extras nobody mentions.
See the numbers →We place yacht chefs across the Mediterranean and Caribbean, including Antibes & the French Riviera, Palma de Mallorca, Monaco and Fort Lauderdale.
Founded by Dean Harrison, an active working yacht chef. Every placement decision is made by someone who has lived the lifestyle — no recruiters who've never left dry land.
We only list positions we've personally assessed. Salaries, conditions, crew culture — if it doesn't meet the standard, it doesn't make it onto our board.
We work directly with captains and management companies — not through layers of agencies. Your CV lands with the right person, fast.
We set expectations clearly on both sides. No surprise contracts, no overpromising. Just honest, straightforward placements that last.
"As a fellow chef himself, Dean truly understands the intricacies of our profession — from the high-pressure kitchen environment to the specific needs of clients looking for top culinary talent."
Don't take our word for it — hear from the chefs and captains who've worked with us.
"Dean kept my CV on hand and forwarded it directly to the captain when the position became available. Thanks to him, I secured my role on 60m M/Y Come Together and it has been the perfect fit."
"Dean moved quickly, finding both a full-time crew chef and securing a temp head for a charter. I highly recommend Dean's services — they are the top in the industry in my experience."
"The experience was smooth and straightforward from start to finish. He was always approachable, easy to communicate with, and very transparent. His honest, no-pressure approach made all the difference."
Register below and we'll add you to our vetted database. When the right role comes in, we'll be in touch — directly and discreetly.