Sole Chef

***SOLE CHEF - 50m- Motor- Private - ROTATION is 4 months off - Typically 4:2 but must be flexible per owner's usage.*** **Position Title**: **CHEF** - **PRIMARILY KOSHER COOKING and variety of non-Kosher Crew Foods. No Shell fish, etc.** **Yacht**: Motor Yacht - 50m - Private- Busy from mid-November to mid-February and mid-May - mid August - Dual season **JOB ID:** 11049345 **Location:** US **Start date**: October 26th ideally. **Itinerary**: Florida, Bahamas and Med summer **Requirements**: **KOSHER EXPERIENCE**. Culinary trained. Team player. Happy disposition. Some yachting. - Ship's Cook - ENG1 (min. 1+ years) - STCW + Refresher as needed - B1/B2 (valid min. 1+ years) - Schengen Visas if needed (min. 1+ years) - Food safety/hygiene - Enjoys cooking for guests and crew. - Culinary trained chef. Capable of organizing storage and ordering with no walk in fridge/freezers. - Very CLEAN galley practices. - Proven Kosher yacht experience​​ - Owner/Guests only - Strong working knowledge of meat/dairy separation, pareve, storage, utensils and provisioning - Mediterranean and Bahamas provisioning experience preferred - Previous Sole Chef experience on a similar-sized yacht - Interested and varied menus, American classics - taco Tuesday etc, Mediterranean, Asian - Long-range menu planning essential - Forward-thinking provisioning essential, particularly in The Bahamas - Strong time management, organization and stock control - Confident managing guest and crew food independently - Able to adapt quickly to changing guest numbers and short-notice entertaining - Flexible, calm, discreet and low ego - Preferences for Non smokers/Vape and light drinking habits. Healthy lifestyle, fit for duty. - Past longevity, commitment and positive reference feedback - Subject to thorough drug testing and back ground check - **Very important is the personal energy, we want people that are happy and fun.... Good vibes** **DETAILS:** 50m private motor yacht American owners and family Up to 10 guests, normally 2-6 9-10 crew Simple but elevated menus Strong focus on presentation, consistency and owner preferences **Guest Preferences** ***Owners prefer everything homemade where practicable*** **Breakfast** Daily specials Alternating meat / non-meat breakfasts Eggs feature heavily Turkey bacon / turkey sausage Muffins, scones and sweet treats - homemade **Lunch** Generally light Salads, fish/chicken and healthy dishes Caesar salad regularly requested **Canapés** Usually 2 options - plated and served 15-45mins before dinner **Dinner** Appetizer, main, dessert (on longer trips desert may only be on weekends, or when additional guests onboard) Beef, lamb, chicken, fish, occasionally duck Occasional separate chicken/fish options while maintaining Kosher procedures **Bahamas Entertaining** Occasional cocktail parties for \*\*10-20 guests\*\* Occasional dinners for \*\*10-20 guests\*\* Typically, \*\*24-48 hours' notice\*\*, although plans can change at short notice Chef must be comfortable scaling menus quickly while maintaining presentation and quality **Package:** - CI SEA - Salary USD very good (negotiable) - **Leave: 120 days per year on a rough 4:2 rotation at Owner's request** - **Bonus: 13th Month bonus based on performance** - **Flights: To be discussed 2 flights for 4:2 rotation** - Health Insurance - Cabin will be shared with a MALE crew member.