Salary & Compensation
| Vessel Size / Role | Annual Salary | Notes |
|---|---|---|
| Under 30m (sole chef, private) | $54,000 – $72,000 | Often dual-role (chef/stew) |
| 30m–50m (sole chef, private) | $72,000 – $96,000 | Full galley autonomy |
| 30m–50m (charter) | $84,000 – $108,000 | Premium for dietary flexibility |
| 50m–80m (sole chef) | $96,000 – $130,000 | Complex guest programmes |
| 80m+ (head chef) | $110,000 – $150,000+ | Sous chef support; rotation schedule |
Charter chefs typically earn 15–25% more than private equivalents due to continuous guest rotations. Provisioning budgets run $150–$800+ per person per day. Tips on busy charter boats can add $12,000–$25,000/yr. Figures sourced from Dockwalk Salary Survey 2024–2025.
Required Certifications
STCW Basic SafetyAll seafarers; 5-year refresh
ENG1 MedicalMCA-approved doctor; 2-year validity
Food Handler's CertificateRequired for USCG-inspected vessels
HACCP AwarenessHazard analysis for commercial catering
Yacht Chef Training (UKSA/Maritime)Industry-recognised; not legally required
Allergy Management CertificateEssential for active charter boats
Career Progression
- Junior Cook / Galley HandAssisting the head chef. Provisioning runs, prep, and cleaning. Entry point for culinary-trained candidates.
- Second ChefOn 60m+ vessels with a galley team. Menu co-development, solo service periods, managing provisioning lists.
- Sole Chef (smaller yachts)Full galley ownership on 30m–45m. Menu planning, guest dietary management, provisioning budget control.
- Chef (50m–80m, charter)Complex rotation programmes. Multiple dietary requirements per charter. High-pressure continuous guest service.
- Executive Chef (80m+)Team management, sommelier liaison, owner relationship. Some positions include rotation to Mediterranean season.
Why Fort Lauderdale
- South Florida's diverse food scene — Cuban, Caribbean, and international cuisine influence is a hiring advantage
- Chapman School of Seamanship in Stuart, FL offers yacht-specific culinary training
- Year-round charter season means consistent work without the Mediterranean/Atlantic repositioning gap
- Provisioning infrastructure — specialty food suppliers, marine chandlers, and international ingredient sources within 20 miles of the dock
- Large network of established charter management companies based out of Fort Lauderdale (FLIBS relationships)
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